Easy French Fries
8 portions
30mThis is the easiest way I've found to make fries that will pass for the real deal. These are kinda an In-N-Out style fry, but better. Not super crispy, but definitely super good. And once you cut the potatoes, you can fry up a batch of burgers while they cook and you don't even need a thermometer.
What you will need
2 lb Yukon Gold Potatoes
5 cups Peanut Oil
Salt
Black Pepper
(Nutritional facts 579 calories, 60.37 g fat, 10.4 g carbohydrates, 1.02 g protein, undefined mg cholesterol, 325 mg sodium)How to cook
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Get your ingredients together.
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Scrub the potatoes, just in case they have any soil or other random gross stuff on them.
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Slice the potatoes into rounds that are about 1/4" thick. Try to slice them so that the rounds are as wide as possible.
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Stack the potato slices and then slice again to about 1/4" thick. You should end up with sticks of potato that are roughly fry-shaped. They will shrink a little as they cook, so shoot for a little bit wider than you want your final french fry.
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Place the potatoes in a heavy pot that's big enough to hold them. Try not to fill the pot more than 1/2 way full.
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Add enough peanut oil to submerge the potatoes almost completely. A fry or two peaking above the surface will be fine.
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Heat over high heat until the oil begins to boil vigorously.
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Gently release the potatoes from the bottom of the pan.
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Let the potatoes continue to cook for 15 minutes. They should be fine on high unless you have a powerful stove. Don't leave the pot unattended! Hot oil is dangerous.
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After 15 minutes, start carefully transferring the fries to some clean paper towels. Test one to make sure they're cooked through before you remove the rest of the batch. Before they cool, toss them in salt and freshly ground pepper.
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