Crispy Fries Every Time!
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | - |
| Energy (kCal) | - |
| Carbohydrates (g) | - |
| Total fats (g) | - |
-
Cuisine
European >> French >> French
-
Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Pre-heat deep frier to about 375. Make sure your using fresh oil (no more than 20 frying sessions per batch of oil or no more than 2 weeks in fryer). | 2. Peel, rinse, and dry potatoes. Cut and make fries about 1/4 of an inch by 1/4 of an inch. | 3. Deep fry until starting to turn golden, even a bit dark on the edges. Dump into a strainer lined with 2 paper towels. Let drain for 1 minute. | 4. Arrange fries in a single layer onto a small paper towel lined tray (or just use your cutting board, that's what I do!), and place in your freezer for 15-20 minutes. (From this point you could freeze these and just pull them out when needed). | 5. Take fries out of the freezer. They don't have to be frozen but should have a nice chill. | 6. Place back into deep fryer until fries are a dark golden color, and have a nice darkness around the edges. (This will be quick, about 3-5 minutes). | 7. Dump into a strainer lined with 2 new paper towels. Immediately start tossing while seasoning with sea salt to taste. (Or use your favorite seasonings! I like to kick them up a notch with steak seasoning sometimes for a nice Cajun style fry). | 8. Serve immediately as a side to your favorites, or eat them on thier own as a deeeelicious snack! | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| idaho potato | 5 | - | - | - | - | ||
| sea salt | - | - | - | - |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.