Well, homemade fries AND burgers, but who cares about burgers when there are FRENCH FRIES?!? Not me, and hopefully not you. I was inspired to make these after the Pioneer Woman posted her version a couple of weeks ago. We try not to bust out the deep fryer very often, but I just couldn't help myself when I saw that crispy golden goodness (I may have drooled a little). We cross referenced PW's approach with our main man Alton Brown's recipe and here's what we came up with...
- 1 Russet potato (plenty of fries for 2 people)
- Lots of vegetable oil (any cooking oil will do, but safflower oil is supposedly the best)
Cut the potato into fries (we aimed for 1/2 in. thickness). Soak the fries in cold water for at least an hour - the longer the better. (Do not skip the soaking part!) Drain potatoes thoroughly, removing any excess water.
When oil reaches 320 degrees, submerge the potatoes in the oil. Working in small batches, fry for 3 to 5 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature.
Increase the temperature of the oil to 375 degrees. Re-immerse fries and cook until crisp and golden brown, about 3 to 5 minutes. Remove and drain on roasting rack. Season with kosher salt while hot and hold in a 200 degree oven until ready to eat.