When you see a title like that “ULTIMATE FRENCH FRIES”, it’s a sin not to try it out. It is Martha Stewart’s Ultimate French Fries. It is really a no joke.
I’ve tried making french fries before with no success. I thought how difficult could it be to make crispy french fries. Well, apparently you gotta know the secret how to make it perfectly crispy. Mine always turn out so soggy no matter how long I fry them. It’s frustrating.
Ultimate french fries is fried twice– once to cook them, and again to color them. THAT IS the secret. Simple as that. The temperature of the oil is also of paramount important. So, investing in a deep-fry thermometer is also a good thing.
This ultimate french fries is a keeper forever as long as this blog exists. When I first had a bite of the fries I was like “Oh yesss…this is it baby..this is it!!” If you give it a try, you will know exactly what I mean. There are reasons why I adore Martha Stewart. This is one of them.
- 3 lbs Idaho or large Yukon gold potatoes- scrubbed be sure to use either one of these two
- 2 quarts canola or peanut oil
- Kosher salt to season
- Cut the potatoes (with the skin on or off) into uniform fries by hand or with a mandoline
- Rinse the fries in warm water (to get rid of extra starch that makes the potatoes soggy), drain, and dry. In an electric deep-fryer or a large stockpot, heat oil until a deep-frying thermometer registers 325 F
- Using a slotted spoon or frying basket, carefully lower about 2 cups of the fries at a time into the oil. Fry for 4 to 5 minutes, until they begin to color. Remove the fries from the oil, and drain on paper towels. Let cool at least 10 minutes. The fries can be prepared to this point several hours ahead of time and kept at room temperature.
- Raise the oil temperature to 365F. Lower the fries, 2 cups at a time, into the oil for 1 to 2 minutes, until deep golden brown. Drain on paper towels; sprinkle with the salt. Serve immediately