Whats the best french fries recepie?

Question

I know as far as this:

You fry them after they have been peeled and cut. Any spices though? Any other ingredients? Not pepper or salt.

Answer 1

whoah ,
the best fries are from Belgium.and they are fried TWICE,this is the secret

you peel very big potatoes
cut them into thin long chips.
then wash them to wash of the starch ,in a strainer.

let them dry out a bit

meanwhile the oil has been getting hot

put in one chip and see if it fries quickly and floats
if it does, the fat is hot enough.

then put in a handful of chips ,not to many so that after a few minutes they all floats and fries on the top .

before they are brown(pale but cooked) take them out and let them drain on an absorbent paper towel.
do all of them that way

this you can keep frozen , in the deep freeze or you can do it well before hand that you want to eat them and keep them in the fridge or on the side board if it is soon after that you will be ready to eat them

when you want them ready to eat.
into the hot fat ,a handful at the time ,and fry until they float to the top and are brown.

add salt to taste ,nothing else

you serve them with mayonnaise or ketchup .
or in England they put salt and vinegar

bon apetit

Answer 2

McDonalds Fries
Source: zenadsl2377

2 large Idaho Russett potatoes
1/4 cup sugar
2 Tablespoons corn syrup
1 1/2 - 2 cups hot water
6 cups Crisco® shortening
1/4 cup beef lard (or save the fat from previously cooked burgers)
salt

Peel the potatoes. In a large mixing bowl, combine sugar, corn syrup, and hot water. Make sure the sugar is dissolved. Using a French fry slicer, cut the peeled potatoes into shoestrings. The potatoes should be 1/4" x 1/4" in thickness, and about 4" to 6" long. (You can do this with a knife, but it is a lot of work). Place the shoe stringed potatoes into the bowl of sugar-water, and refrigerate. Let them soak about 30 minutes.

While they're soaking, pack the shortening into the deep fryer. Crank up the temperature to "full". The shortening has to pre-heat for a very long time. It will eventually liquify. After it has liquified and is at least 375°, drain the potatoes and dump them into the fryer. (be careful, it will be ferocious) After 1 to 1½ minutes, remove the potatoes and place them on a paper towel lined plate. Let them cool 8 to 10 minutes in the refrigerator.

While they're cooling, add the lard or beef drippings to the hot Crisco®. Again, crank the temperature to full. Stir in the lard as it melts into the oil. It will blend in. After the deep fryer is reheated to 375°-400°, add the potatoes and deep fry again. This time for 5-7 minutes until golden brown. Remove and place in a large bowl.

Sprinkle generously with salt, then "toss" the fries to mix the salt evenly. (I suggest about 1 teaspoon of salt, maybe slightly more). Serve hot, serve immediately, and enjoy! Depending upon the size of the potatoes, this recipe make about 2 medium sized fries.

Special Notes:
Note: If you want more fries, double the recipe---but DON'T double the cooking oil. Just cook them in shifts, adding about 1/4 cup more Crisco® and 1 tablespoon lard for the second batch.

Note: For an easier clone of McDonald's french fries, you can use the frozen, pre-cut Ore-Ida® shoestring potatoes. Just cook them in the same combo of Crisco® and lard, skipping the "blanching" process. Cook them while still frozen for 6-10 minutes (depending upon the amount) until golden brown. They're good, but not nearly as accurate in taste and texture as the fresh recipe.

Answer 3

The best french fries are made using sweet potatoes..you don't even have to peel them: clean them under cold water, rub dry and then slice them to the thickness you desire...small amount of oil in your pan...(they cook faster than regular potatoes)..I would use SPIKE which is a combination of freeze dried veggies..you can find it in most grocery stores or health food stores...yummy!

Answer 4

Use season salt...its awesome on homemade fries

Answer 5

have u read the question from the girl who says french fries have worms in them?!?! y the heck is she tellin us that! i guess someone told her that so she'd stop eating them. lol

I like Ore Ida fries, criss cut style!

Answer 6

bake them in the oven. We sprinkle them with onion salt, season salt, and parmesan

Answer 7

cut, dry, fry, eat. spinkle with salt and a very little pepper and cayanne and it is good.

Answer 8

Make poutine!!

Gravy and cheese curds...Use shredded mozerella if you can't find cheese curds!

Yummy! It's the best in Canada!

Answer 9

buy olive oil fries from costco in the frozen section...mmmmmmmmmmm

Answer 10

ummm go to outback and get some aussie cheese fries (they are awesome)