Salt: 1/2 mashed, 1/2 french fried.
Cut em about 1 cm x 1 cm, rinse to remove some of the starch, put 'em into preheated canola or vegetable or your oil of choice (med heat), give em about 8 mins or thereabouts, take 'em out, set them aside to rest, put in another batch.
When you remove the 2nd batch increase the heat and put in the 1st well rested batch. As crispy as you wish at this point.
Double frying gives you a really nice outer crisp.
Russet potatoes start to crumble, those imperfect ones end up being the best ones
Red ones are tough and get brown, but the inside is perfect.
Yukon G, they make great fries too
Hope the grandkids enjoy the homemade ones.
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