French Fries Recipe • Restaurant Quality | Club Foody

 

With a few exceptions, most of the time we need a side dish to pair with our main course. It can be anything from salad, Bread, Pasta, Rice or Vegetables. By adding them to the meal, it completes and wraps up the meal so nicely.
 
When it comes to veggies, potatoes are probably the most popular ones. They can be Mashed, Baked, Grilled, Roasted, boiled, Scalloped, etc. There’s a worldwide favorite way to prepare them that originated in Belgium although the French argue that they created it (the debate is still going on…) and it is French Fries also called “chips” in Great Britain!

They are a food staple in pubs, restaurants, diners and fast food chains. They are crispy on the outside and soft on the inside. Often served as a side dish along with other finger foods like Hot Dogs, Hamburgers, Sandwiches, etc. they’re also a great accompaniment for Steak or Mussels – it’s a French thing…, Grilled Chicken, Fish (fish and chips), and many other dishes.

There are also a few ways to use French Fries in a main dish like Poutine, Chili Fries or Dirty Fries. Yes they can be a side but add some pulled pork with gravy to it or top it off with an egg with brown sauce for breakfast/brunch and you’ve got yourself a meal! Go a step further and turn these potatoes into an Italian dish using a Pasta Sauce with lots of cheese… delizioso!

To make perfect French Fries, it’s extremely important to cut them the same size so they cook evenly. I use a mandolin because it’s not only faster but also does the job perfectly. If you enjoy this type of potatoes, you should definitely invest in one.
 
The next step is to rinse them and drain the water a couple of times to remove as much starch as possible. Then they go into the fridge for a couple of hours to chill them and make them crispier.

Another thing to do after they are drained very well and patted dry is to blanch them. Yes, this step is significant because you’ll get a crispier finish. They are “blanched” at lower temperature and partially cooked. After they are drained on paper towels and cooled completely, they’re returned to hotter oil to finish cooking, getting that beautiful golden brown color and crispy texture.
 
In the video when it comes to the oil temperature, I use 300ºF for blanching but when it’s time to “really” fry them, I bring the oil temperature up to 375ºF. As the cooled blanched potatoes are added to the pot, the temperature will drop considerably and bring it down to the recommended 350ºF. It’s important to not overcrowd the pot as the temperature will go even lower, the fries will absorb more oil and not cook properly. It’s also crucial to use an oil with a higher smoke point. Here’s a great link for that… Know Your Oils and Their Smoke Points

French Fries are a delicious way to enjoy potatoes! Nice and crispy on the outside and tender on the inside, these are just like the ones from many fast food restaurants and diners… a great way to enjoy them in the comfort of your home!
Bon Appétit!
 
Check out these other delicious potato side dish recipes…
– Duck Fat Roasted Potatoes
– Potato Latkes
– Tex-Mex Potatoes
– Mixed Mashed Potatoes
– Scalloped Potatoes
– Patatas Bravas coming on September 29th, 2022
and for even more side dish recipes, click on this link… Recipe Category • Sides & Vegetables

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/french-fries/

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