Do you guys remember the 2003 remake movie Freaky Friday? Don't even try to pretend like you don't! I mean, we all wish Lindsay Lohan was still that same sweet...
4large russet potatoes, peeled and cut into 1/4-inch batons
2quartspeanut oil
For Garlic Fries:
2tablespoonsbutter
6garlic cloves, minced
2tablespoonschopped Italian parsley
2tablespoonsgrated Parmesan cheese
For Seasoned Fries:
1 1/2teaspoonssalt
1/2teaspoononion powder
1/2teaspoonCajun or Creole spice mix
1/2teaspoongarlic powder
1/2teaspoondried thyme
1/2teaspoonsmoked sweet paprika
1/4teaspoonground black pepper
Instructions
For French Fries:
Rinse the cut fries with cold water until the water runs clear. Place in a large bowl and cover with water. Refrigerate for at least 45 minutes or up to 3 days.
In a large heavy bottomed pot heat the oil over medium-high heat to 325°F. Drain the fries from the water and pat as dry as possible with a clean kitchen towel. Increase the heat to medium-high and add the fries to the oil, working in batches if needed. Fry, stirring with a spider, until the fries are limp and soft, about 6 to 8 minutes. Remove the fries to a paper-towel lined plate. At this point the fries can stand at room temperature for 2 hours or be frozen in an airtight container for up to 1 month.
Increase the heat of the oil to 350°F. Add the fries back to the oil, working in batches if needed, and continue to cook until the fries are golden brown, 2 to 5 minutes. Transfer the fries to another paper towel lined plate. Season with salt or one of the variations below.
For Garlic Fries:
Melt the butter in a small nonstick skillet over low heat then add the garlic, stirring constantly, until the mixture is fragrant and the garlic is cooked but not burnt, about 2 minutes. Remove from heat and stir in parsley and Parmesan. Toss the mixture with hot fries and serve.
For Seasoned Fries:
Combine all ingredients. Sprinkle generously over hot fries and serve.