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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pour oil in a deep fryer or heavy saucepan to reach halfway up the sides of the pan. | 2. Heat to 325 degrees F, use a deep fry thermometer to determine this. | 3. While the oil is heating, peel the potatoes and push through a French fry cutter to form uniform sticks. | 4. As you go, place the cut potatoes in a bowl of ice water to release some of the starch and to keep them from browning. | 5. Dry the potato strips thoroughly, this will keep the oil from splattering. | 6. Fry the potatoes in batches so the pan isn't crowded and the oil temperature does not plummet. | 7. Cook for 3 minutes until they are soft but not browned. | 8. Remove the potatoes with a long-handled metal strainer and drain on brown paper bags. | 9. Bring oil temperature up to 375 degrees F. | 10. Return the par-fried potatoes to the oil in batches and cook a second time for 4 minutes until golden and crispy. | 11. Drain on fresh brown paper bags then place in a serving bowl lined with paper towels. | 12. Salt and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
peanut oil vegetable				-	-	-	-
baking potato	2			-	-	-	-
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.