Country Fries

Okay, two very important things in getting crispy golden French fries is the type of potato you use and making sure you soak your potatoes. Where we live, I buy a variety of potato that is specific to frying. So depending on where you live, they may be given a different name. A good reference is a Russet potato. This potato is fairly large in size and is usually oblong with a rough outside texture. These will be the best for frying.

Once you have cut your potatoes into the size you want, you must soak them. I usually put them in a colander under a tap of cold running water for a minute or so. Then I put them in a large bowl and cover them in cold water. I leave them for several hours. You do this to get starch out of the potato. If you skip this step, you will likely end up with soggy fries.

When your potatoes have soaked long enough, drain the water away and give them another rinse under cold water. I recommend you put them back in a colander and shake them for a few seconds. Next, get a clean tea towel and spread out the potatoes and gently roll them in the tea towel to make sure they are pretty dry. At this stage, I now sprinkle over a little salt.

Okay, now in a large pan or deep fryer, get your oil hot. You want it hot but not smoking. Put in one French fry for a test. It should instantly sizzle. If it does not, leave it for another minute. Fry in batches, depending on how many you are making. They will usually take about 15 minutes. You can take a look at the colour and test one to see if it is crispy. You will know when they are ready to come out of the pan. When cooked, remove using a large slotted spoon and place on a large plate covered in paper towels. Instantly sprinkle with salt so it sticks to the French fries.

Serve piping hot!!!