French Fries
Tue, Feb 2, 2010
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Making french fries at home is easy and allows you to season them to taste. And yes, it is possible to get crispy, golden fries without frying them. Just be sure to soak the raw potato strips in ice water to help remove the starch from the potatoes and then dry them completely with a towel once they are done soaking. For a healthier {and cleaner} alternative to deep-frying, bake or pan-fry your fries.
When possible, I like to use organic potatoes so that I can keep the nutrient-rich skins on our fries. The skins also add a richness to the flavor and texture of the fries. The skins of potatoes harbor many of the nutrients but they also harbor many of the sprays and chemicals used in growing the potatoes. If you use non-organic potatoes, I recommend peeling the skins prior to cooking so that you do not consume the chemicals.
| French Fries |
- 2 Russet potatoes
- Canola oil
- Salt, to taste
- Rinse and scrub the potatoes.
- Slice the potatoes into thin strips.
- Soak the potato strips in ice water for 30 minutes up to overnight.
- Pat the strips dry with kitchen towels or paper towels to remove excess water.
- Lightly grease a baking sheet with canola oil.
- Evenly spread the potatoes (so that they do not touch each other) on the pan.
- Brush oil on each individual potato strip if desired.
- Lightly salt the potatoes.
- Bake them at 450 degrees for about 7-10 minutes on each side, until the strips are golden brown (it may take longer).
- Generously layer the bottom of a pan with canola oil so that the entire bottom of the pan is covered.
- Heat the oil at medium heat for several minutes.
- Lightly season the raw potato strips with salt.
- Add the potato strips to the pan and cook them until they are golden brown, checking them frequently to make sure that they don’t burn.
- Reduce the heat if they are cooking too quickly.
- When done, place the fries on a paper towel to dab the grease.
- Add salt and other seasonings to taste.
Tags: french fries, fries, potatoes
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