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Fresh cut. Baked.
I just slather them with olive oil, sprinkle with herbes de provence, salt and pepper, and smoked paprika, and they are good to go into the oven.
I make what I call baked potato sticks which are wedges of russet potatoes - the thinner cut the better - tossed in or brushed with melted butter and/or olive oil and seasonings such as tabasco, chile powder, salt, garlic, etc.
I like them both! We eat potatoes most nights of the week, so we do it all. I buy McCain's frozen fries because I prefer the oil they use. When making them fresh, I sometimes bake them in olive oil, and sometimes fry them in safflower oil.
Someone at in-n-out burger was buying extra fries to take home and freeze for later because that's all the kid eats. That pretty much covers both ends of the spectrum.
0. Buy GOOD oil or better: fat from an ox
1. Strip you potatoes
2. Cut them into fries
3. Meanwhile, warm you fryer untill 130-140 degrees Celcius (266-284 Fahrenheit)
4. Fry the slices of potato for about 5-6 minutes, until they are yellow, but NOT brown.
They might be a little brown on the borders, but not much. it depends on the type of potato.
Do it portion per portion, and with the cover on your fryer.
5. Let the fries cool down a bit.
6. Warm your untill 175-180 degrees Celcius (347-356 Fahrenheit)
7. Put your fries in the fryer, without covering (no roof) on the fryer.
8. Shake them a few times and wait.
9. Get them out while they are yellow/brown, with a nice colour.
10. Eat it!
0. Buy GOOD oil or better: fat from an ox
1. Strip you potatoes
2. Cut them into fries
3. Meanwhile, warm you fryer untill 130-140 degrees Celcius (266-284 Fahrenheit)
4. Fry the slices of potato for about 5-6 minutes, until they are yellow, but NOT brown.
They might be a little brown on the borders, but not much. it depends on the type of potato.
Do it portion per portion, and with the cover on your fryer.
5. Let the fries cool down a bit.
6. Warm your untill 175-180 degrees Celcius (347-356 Fahrenheit)
7. Put your fries in the fryer, without covering (no roof) on the fryer.
8. Shake them a few times and wait.
9. Get them out while they are yellow/brown, with a nice colour.
10. Eat it!
That's the way They'll be crisp on the outside, just right in the inside.
There is nothing wrong with deep frying, we use lard in ours. You're not having them every day, probably not ever week.
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They'll be crisp on the outside, just right in the inside.
