Chief Longwind Of The North
Certified/Certifiable
I'm swimming against the current again. And yes, I know, MickeyD's are the world's most popular fries. They just aren't my faves. I grew up with fries that were thicker, were sometimes flexible, without being greasy, and fluffy in the middle. That's how all of the hamburger joints served them. And most were made from scratch, on-site.
To re-create that flavor and texture, crispy on the outside, fluffy, tender, and moist on the inside, I peel and wash my spuds. Then, I slice them into fries that are about the thickness of two McDonald's fries in both directions, width and depth. Bring a pot of water to a boil and insert the frenched potatoes. While the spuds are cooking, heat oil in a deep/heavy frying pan, or deep fryer. Test the spuds after about three minutes. They should be partially cooked, but not all the way through (cooking completely results in fries that fall apart when you try and move them from the water). When about half cooked, carefully drain the fries and immerse in cold water to remove any excess starches. Place the drained fries, a few at a time, onto paper towels to remove excess water (reduces the popping from water hitting hot oil) and then into the hot oil. Fry until golden brown. Remove to paper towels and lightly season with your favorite french fry seasoning. Serve piping hot.
These are not for everyone. If you love McDonald's french fries, then by all means, purchace and enjoy them. but if you want real potato flavor, parboil the thicker fries and then fry them. They absorb much less fat, and are delicious too.
Seeeeeeeya; Goodweed of the North
To re-create that flavor and texture, crispy on the outside, fluffy, tender, and moist on the inside, I peel and wash my spuds. Then, I slice them into fries that are about the thickness of two McDonald's fries in both directions, width and depth. Bring a pot of water to a boil and insert the frenched potatoes. While the spuds are cooking, heat oil in a deep/heavy frying pan, or deep fryer. Test the spuds after about three minutes. They should be partially cooked, but not all the way through (cooking completely results in fries that fall apart when you try and move them from the water). When about half cooked, carefully drain the fries and immerse in cold water to remove any excess starches. Place the drained fries, a few at a time, onto paper towels to remove excess water (reduces the popping from water hitting hot oil) and then into the hot oil. Fry until golden brown. Remove to paper towels and lightly season with your favorite french fry seasoning. Serve piping hot.
These are not for everyone. If you love McDonald's french fries, then by all means, purchace and enjoy them. but if you want real potato flavor, parboil the thicker fries and then fry them. They absorb much less fat, and are delicious too.
Seeeeeeeya; Goodweed of the North