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Suggest a better description1. Rinse cut fries in large bowl under cold running water until water turns from milky colored to clear. Cover with at least 1 inch of water, then cover with ice. Refrigerate at least 30 minutes (Can be refrigerated up to 3 days ahead.) 2. In 5-quart pot or Dutch oven fitted with clip-on-the-pot candy thermometer, or in large electric fryer, heat oil over medium-low heat to 325 degrees. As oil heats, add bacon grease. Oil will bubble up when you add fries, so be sure you have a least 3 inches of room at top of cooking pot. 3. Pour off ice and water, quickly wrap potatoes in a clean tea towel, and thoroughly pat dry. Increase heat to medium-high and add fries, a handful at a time, to hot oil. (Do no overfill.) Fry, stirring with Chinese skimmer or large-hole slotted spoon, until potatoes are limp and soft and start to turn from white to blond, 6 to 8 minutes. (Oil temperature will drop 50 to 60 degrees during this frying.) Use skimmer or slotted spoon to transfer fries to brown paper bag to drain; let rest at least 10 minutes (can stand at room temperature up to 2 hours or be wrapped in paper towels, sealed in zipper-lock bag, and frozen up to 1 month). 4. When ready to serve fries, reheat oil to 350 degrees. Using paper bag as a funnel, pour potatoes into hot oil. Discard bag and set up second paper bag. Fry potatoes, stirring fairly constantly, until golden brown and puffed, about 1 minute. Transfer to paper bag and drain again. Season to taste with salt and pepper, or other seasoned salt. Serve immediately. Recipe By : Cooks Illlustrated July/August 1996 Fred Thomas Posted to MC-Recipe Digest V1 #294 Date: Mon, 11 Nov 1996 17:27:41 +0000 From: Marilyn Thomson
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Serving Size: 1 Serving (814g) | ||
Recipe Makes: 4 | ||
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Calories: 4226 | ||
Calories from Fat: 4006 (95%) | ||
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Amt Per Serving | % DV | |
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Total Fat 445.1g | 594 % | |
Saturated Fat 78.1g | 391 % | |
Monounsaturated Fat 205.4g | ||
Polyunsanturated Fat 139.8g | ||
Cholesterol 12.3mg | 4 % | |
Sodium 76.6mg | 3 % | |
Potassium 1538.7mg | 40 % | |
Total Carbohydrate 66.7g | 20 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 61.9g | ||
Protein 7.9g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4226
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