Because it’s Friday, because I had a great day shopping with my husband, and because I’ve been so good about staying away from the sweets, I’m sharing with you my recipe no-fail homemade French Fries today.
But first: these aren’t baked fries. They’re deep-fried fries, which- I have to say- are so much better.
For a long time, I was afraid of deep-frying. Hello, kitchen fires? But then I realized that as long as I follow these easy guidelines, I had nothing to fear:
Tips for Deep Frying
- Use good, fresh oil. It shouldn’t smell rancid. I like Peanut or Sunflower, because Canola has a weird aftertaste for me.
- Use a deep, very heavy pot. You must leave at least two inches of space at the top of the pan after you’ve added your oil. This is your “safety margin”.
- Begin heating the oil on medium-high. You want to bring your temperature up to around 350F, but don’t start off with a super high flame. Be patient.
- Use the right temperature. Invest in a deep fat frying thermometer. It doesn’t cost much, and you can use it for making candy too!
- Dry your food. You don’t want to go throwing something wet in your boiling oil. Dry your meat or potatoes or whatever it is you’re frying with a paper towel.
- Be careful when frying. Always add food to the boiling oil away from you, to minimize the risk of hot oil spattering on you.
- Don’t crowd the pot. Keep in mind that whenever you add something to the hot oil, its temperature will drop. So take your time, and let your oil come back up to the proper temperature between batches.
My recipe for “Don’t Fear the Fryer” Homemade French Fries is coming up next!