how can i make really delicious french fries???

Question

i usually just cut them and put them in oil...but any other ideas to make them even m ore delicious??

Answer 1

Please visit :
http://www.southernfood.about.com/od/potatorecipes/r/bl31221j.html
You'll get classic recipes for really delicious french fries.
Cheers !

Answer 2

Leave the skin on. Cut them and microwave for 2 minutes per potato. Heat olive oil (good for you and less fattening...the microwaving also is healthier than longer frying time) in a pan. You don't need the oil to cover the potatoes. Fry the potatoes and don't turn them but once or twice. The pototoes will be crisp on the outside and have the most delicious taste and texture within. When you are done, strain them with paper towel and add Molly McButter and Mrs. Dash salt free blend. Add cold ketchup (nice and fresh if refrigerator) and enjoy!

Answer 3

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 4

(m)

French Fries
4 or 5 large Russet baking potatoes, 10 to 12 ounces each, about 5 inches long and 2 to 2 1/2 inches across

2 1/2 quarts fresh frying oil

salt

Wash and peel the potatoes, trim into even rectangles and cut into lengthwise slices 3/8-inch wide and swish them in a basin of cold water to remove surface starch.

To prevent discoloration, drain them only just before frying; then dry thoroughly in paper towels.

(May be prepared to this point several hours in advance.)

The first fry: Provide yourself with a bed of paper towels set on a tray. Heat the oil to 325° F. Take up 2 handfuls of the potato strips (about the equivalent of 1 1/2 potatoes) and scatter them into the frying basket. Lower carefully into the hot fat, averting your face to avoid oil sputters. Fry, turning the potatoes frequently for 4 to 5 minutes, or until the potatoes are soft through but not browned. Lift out the basket, let it drain briefly, then spread the potatoes on the paper towels and continue frying remainder. Let cool for 10 minutes or up to 2 to 3 hours.

Second and final frying: Just before serving, heat the frying oil to 375 to 400° F. Fry the cooked potatoes by handfuls, as describe above, turning frequently, only a minute or two, until golden brown. Drain on paper towels, salt lightly, turn the potatoes into a serving basket and continue frying the remainder. Serve as soon as possible.

Makes 6 servings.

Answer 5

Savory Oven French Fries
Oh these are so simple and good! The salad dressing mix gives them a savory flavor. Enjoy!
6 medium potatoes
1 ounce Good Seasons Italian dressing, not mixed
2 tablespoons oil
1 tablespoon fresh parsley, Chopped
4 servings

1. Preheat oven to 350F.
2. Peel potatoes and slice for French fries.
3. Lay out on paper towel, pat dry.
4. Potatoes should be as dry as possible.
5. Put potatoes in a large bowl and drizzle with oil, tossing to coat evenly.
6. Lay in a single layer on a large baking sheet; sprinkle dry dressing mix and parsley over all.
7. Bake 25 min, then flip over only once.
8. Return to oven and increase temperature to 450F.
9. Cook 3 to 5 min longer until potatoes are tender and start to brown.

Answer 6

Polenta French Fries
Yield: 4

Ingredients

1 box; (13.2 ounces)
1 ; instant polenta
1 salt and pepper to taste
1/4 c fresh cilantro; chopped
1/2 c finely diced onion
1/8 ts chipolte peppers; pureed in
-food
1 ; processor

Instructions

Prepare the instant polenta according to directions on box. Mix all other
ingredients above the instant polenta. Smooth onto a pan (a cookie sheet
will work), use a spatula, spread out 1 to 1 1/2 inch layer of polenta.
Cool in refrigerator overnight. Cut into 1/2 to 3/4 inch strips, 3 inches
in length. deep fry until golden, remove, then serve with your choice of
hot sauce.

To serve: place 4 polenta fries, on 6-inch plate, to form a square.
Continue to build 4 layers directly on top of each other. In center of
square you built (with polenta fries) place small bowl, fill with Diablo
sauce.

Yield: 4 servings.

Answer 7

Try the oreida extra crispy fries...cook according to frying directions on the bag.

after you cook them and while there still really hot...put fries on a oven safe plate , sprinkle with shredded cheese and crispy bacon. put plate in a 350 degree oven until cheese is hot and gooey. serve with ranch dressing.

these are sooooo gooooood.....a very yummy comfort food.

Answer 8

Use crisco shortening, or any kind of lard.
Your fries will come out great. But the secret is to reuse the shortening over and over, by the time you get to the 6th or 7th time, your fries will be better than any greasy-spoon on the planet.

Answer 9

After you have fried them, sprinkle Parmesan cheese, Garlic Powder, Salt, Pepper and Paprika over them.

Answer 10

put them in a plastic container with a little bit of olive oil, add some seasoning salt (and other spices you like), put lid on, shake container and bake in the oven.

Answer 11

use sweet potato instead, and bake in olive oil and some yummy herbs