learn how to make the perfect and crispy seasoned french fries recipe every time .
in this video i will show you, how to make homemade seasoned french fries with freshly cut russet potato with the perfect fries seasoning . this homemade seasoned french fries is so crispy on the outside and so tender inside. #seasonedfrenchfriesrecipe
Ingredients:
FOR FRENCH FRIES SEASONING
1 TSP SALT
1 TSP FRESHLY GROUND BLACK PEPPER
1-3 TSP PAPRIKA
1 TSP ONION POWDER
1-2 TSP PARSLEY FLAKES
1 TSP GARLIC POWDER
1 TSP OREGANO
METHODS
COMBINE ALL INGREDIENTS IN A SMALL BOWL SET ASIDE,
FOR FRENCH FRIES
3 large Russet potatoes
Oil for frying
Cold water
Ketchup
homemade ranch
Directions:
1. Peel the potatoes, then, cut each potato lengthwise into 4 or 5 pieces, then cut each piece into sticks. Each stick should be about 1cm (1/2-inch) thick.
2. Rinse potatoes under cold water, then place potatoes in a large bowl and cover with COLD water. Let soak for 30 minutes OR FOR BEST RESULT SOAK OVERNIGHT.
3. Pat dry with a clean kitchen towel OR PAPER TOWEL.
4. Heat oil in a deep-fryer or large saucepan to 275-300F (135-150C).
5. Gently add the potatoes to the oil, in SMALL batches, to keep the oil temperature at 300℉ and fry for about 3-5 minutes, until soft, but not golden, stirring and flipping the potatoes occasionally. Remove from oil and drain on a paper towel. Let cool.
6. At this stage you can freeze the potatoes and keep them until ready for use.
7. Heat oil to 400F (200C). Fry the potatoes again, in batches, until golden brown, about 3-5 minutes.
8. Remove from oil, transfer to a bowl add pre-made fries seasoning .
9. Serve with ketchup and RANCH.
Notes:
• Best potatoes for French fries: do not use waxy potatoes, use starchy potatoes only. Russet potatoes are ideal for French fries.
• Frying potatoes twice is the best way to obtain the crispiest result.
• How to freeze French fries: after frying potatoes once, transfer them to a plate/tray and freeze them for 40 minutes. When ready to serve, remove them from the freezer and fry them in batches at 400F° (200C°) until golden brown.
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