How To Make Frozen Fries That Are Better Than Restaurant Fries
source: Daniel Go
When I first got married, I used to make deep fried french fries all the time. But like most people, 30 years ago, when information started to circulate about the dangers of cholesterol, I switched to oven frying instead.
Today though, I woke up with an unexpected urge to make my own.
Since it had been decades since I deep fried anything, the first thing I did was look online to get some tips. I spent over a half hour reading hint articles, watching YouTube videos, and perusing answers to deep frying questions.
By the time I was finished, I knew everything I needed to know in order to produce some truly delicious french fries. Everyone who tasted them said they were much better than anything they had ever tasted in a restaurant.
frozen french fries (do not defrost)
1. Fill a medium pot with 2/3 of the way with olive oil.
2. Place pot over medium to high flame and heat till oil is hot, but not smoking. To test for appropriate temperature, place a single fry in the pot and allow till cook till light brown. If fry is tender in the middle and crispy on the outside, temperature is correct.
3. Place a small amount of frozen fries in the hot oil. I only cooked about 1 1/2 handfuls per batch, in order to avoid substantially lowering the temperature of the oil. You will need to make one batch per person, if using the french fries as a side dish.
4. When light brown, remove the french fries with a slotted spoon and place on a double layer of paper towels. Blot the tops of the french fries to remove excess oil.
5. Sprinkle very lightly with salt and serve with ketchup.
Note: I used much less salt than I do when making oven fries. When making oven fries, most of the salt falls onto the pan, but with deep fat fries, most of the salt sticks.