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07-26-2016 09:22 PM
I made French fries for the first time in ages. When I was working I used frozen FFs! This time I used "white potatoes" and they weren't as good as I remember. I've always part fried and drained and fried again with great results. I'm wondering if I just used the wrong potatoes!
07-26-2016 09:41 PM
russet potatoes fried in peanut oil......and sprinkled with kosher salt.
07-26-2016 10:32 PM
Idaho aka Russett
07-26-2016 10:38 PM
I always use Idaho/russet potatoes. I soaked them in cool water - dry thoroughly - deep fry in canola oil - drain & fry again -- sprinkle with salt.
make sure oil temp is 350 degrees that's what temp I prefer.
07-27-2016 05:08 AM
For one person..............McDonalds (!!)
07-27-2016 05:48 AM
My family has been crop farmers since the 1800's - we grow pitatoes. The best potato for French fries is the russet because of its thin skin, texture, moisture and starch. The Idaho potato is preferred for baking.
07-27-2016 05:56 AM
@homedecor1 wrote:I always use Idaho/russet potatoes. I soaked them in cool water - dry thoroughly - deep fry in canola oil - drain & fry again -- sprinkle with salt.
make sure oil temp is 350 degrees that's what temp I prefer.
The soaking in cold water makes a difference for fies and hash browns. This is how I make them...
07-27-2016 08:53 PM
Thanks for all the answers. I make them the same way. I will be buying some russet potatoes soon.
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