Perfect French Fries (GF) (V)

french friesI have searched the internet high and low for the best french fry recipe. Whether I was making them fried in oil or baked in the oven, I never was fully impressed with the end result. I have been duped, just like the rest of you! The pictures on these recipe websites would portray a a hot fry with crispy skin – yet the recipe would never produce what was actually in the picture. I would just end up with greasy, flimsy fries. Super sad face.

That was until I stumbled upon a recipe by the Pioneer Woman that promised to deliver crispy fries. The secret? The double-frying process.

Yes, I know that frying anything isn’t necessarily good for you, but sometimes we need to indulge to nourish our souls – then hit the treadmill later! I made these on Saturday along with a veggie burger for myself and bacon-cheeseburgers for Nick – and I will fully admit that I did not hit the treadmill later that night. However, I do fully intend to make it to yoga tonight and the rest of the week, so let’s just call it a wash, okay? Okay!

I also opted to fry the potatoes in Sunflower oil instead of the usual canola or vegetable oils for a healthier fry. Sunflower oil is a  mild-flavored oil that is chock-full of vitamin E. It is 80 percent monounsaturated and has a high smoke point, making it perfect for frying anything. :)

Perfect French Fries

The ingredients:

  • 5 pounds Russet Potatoes
  • Sunflower Oil For Frying
  • Sea Salt

The method:

  1. Peel and rinse the potatoes. Cut them into sticks by cutting the potato in four or five vertical pieces, then cutting each piece into sticks. Place them in a large bowl and cover with cold water, then allow them to soak for a few hours.
  2. Drain the potatoes with a pasta strainer. Place the sticks on paper towel-lined cookie sheets to absorb all the water in the potatoes.
  3. Pour sunflower oil into the dutch oven (about 4 inches high) and heat on  medium-high until the oil reaches 300 degrees.
  4. Drop the potatoes in batches (this recipe makes about 4 batches) into the oil for about 3 – 4 minutes, or until the potatoes are soft. Transfer soft potatoes to paper towel-lined cookie sheets to drain the oil.
  5. Now crank up the heat for the oil. Once the heat reaches 400 degrees, drop the batches in again one-by-one until the potatoes are golden brown and crispy.
  6. Drain fries on paper towel-lined cookie sheets one last time. Sprinkle them with salt and serve.
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9 thoughts on “Perfect French Fries (GF) (V)

  1. French fries are my all-time favorite food! I now limit myself to when I’m on my period, or pms’ing. It’s when I cravvvvve them the most and I let myself have them as a treat. Yum! this recipe looks great and I think I shall try it at home soon! :) Thank you!

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