The cold water and ice part comes from Emeril!
Slice the potatoes, with the skin on, in a french fry cut. There are cool fry cutters out there!
Rinse the cut potatoes in a large bowl with lots of cold running water until water becomes clear. Cover with water and cover with ice. Refrigerate at least 30 minutes and up to 1 day.
When ready to cook, drain ice water from cut fries and wrap potato pieces in a clean dishcloth or tea towel and thoroughly pat dry. Dry them well!
--Fry--
In a deep-fryer, heat the oil to 375°F. Be sure not to fill the oil beyond the maximum fill line. Add fries, a handful at a time, to the hot oil. Fry, stirring occasionally, until potatoes are soft and limp and begin to turn a blond color, about 8-12 minutes. Use the basket to carefully remove fries from the oil and set aside to drain on paper towels. Generously salt, and let rest for at least 10 minutes.
Note: Baking doesn't work like frying!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 (2g) | ||
Recipe Makes: 4 | ||
|
||
Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 872.1mg | 30 % | |
Potassium 0.2mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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. |
BigOven Pro required
Eat healthier with nutrition info.
Calories, carbs, protein, sodium, fiber and more - easily calculate from any recipe.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.