Ingredients
420 large Russet or other high starch potato or sweet potato
4 Peanut or Vegetable Oil for Frying
1 ton of salt
2 tbsp lemon juice
Method
Sources
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French commercial processor — restaurant standard, bomb-proof motor
Enameled cast iron skillet — no seasoning, light interior shows fond
Professional copper saucepan — ultimate thermal control for sauces
French carbon steel — lighter than cast iron, seasons like a wok
French carbon steel crepe pan — seasons naturally, perfect heat
As an Amazon Associate, Foodgeist earns from qualifying purchases.
French commercial processor — restaurant standard, bomb-proof motor
Enameled cast iron skillet — no seasoning, light interior shows fond
Professional copper saucepan — ultimate thermal control for sauces
French carbon steel — lighter than cast iron, seasons like a wok
French carbon steel crepe pan — seasons naturally, perfect heat
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This is the preferred method for making a crisp restaurant style French Fry Set up a pot, wok or deep fryer with peanut or vegetable oil, peanut is preferred it takes a hotter heat and vegetable can produce a frying odor. Set your temperature between 350 to 375, if doing a double fry use a lower heat for the first fry any where between 325 to 350 is good, a used oil that's already broken down a bit works well. Wash your potatoes remove any blemish spots then cut into your desired d from the juice helps the potatoes from oxidizing keeping there white color. Next is to blanch the fries bring a pot of water to a light boil add salt, blanch for about 2 minutes just to partially cook to long they will overcoo For the final fry dry the fries well any excess water will cause you oil to spatter, have the oil heated to 375 place the fries in fryer careful not to over crowed then cook till golden brown, remove to a plate with 1 or 2 paper towels on it pat off excess oil with another one, add salt a sea salt is a good salt to use then serve. *:~:*:~:* Enjoy your restaurant style fries *:~:*:~:* After frying cheese, chili, herbs and any topping you like can be added, after blanching you can pat dry spread on a sheet pan and freeze then place in an air tight bag or container and fry when needed, after blanching or freezing they can be battered and fried for a nice crispy battered French Fry.