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French Fries

W. Hilditch

Active member
Potatoes 1/2 lb. per serving peeled & cut into fries (1 cm [3/8”] square is considered best)
Vegetable oil
Beef fat
Salt

Those of you over 40 may remember that McD’s had very flavorful FF before 1985. Then they changed when they and most restaurants went to pure vegetable oil without some beef fat in the oil to be healthier. Beef fat is flavor.

At least an hour, better two before serving add the oil and a sq. inch of beef fat to your deep fryer and begin warming while you prepare the potatoes. Your local supermarket will sell you beef fat upon request. I keep some in the freezer to grind my own ground beef. If still good, used oil gives more flavor than new oil.

Put the potatoes in a bowl and rinse. When the oil is up to temperature a water drop will dance or pop, turn up the heat and add the potatoes (no more than a lb. per quart) for no longer than a minute and a half. Drain, cool and put them in the fridge until cold.

Fifteen minutes before serving time reheat the oil. Five minutes before serving time turn the heat up to high and add the cold fries. No more than 1 lb. per quart of oil. Less is better. When they are the right color, drain and dump onto a warm serving platter with a paper towel on it. Salt immediately & serve.

If frying two bite chunks double the first fry time. All fried potatoes but raw fries and my hash-browns get cooked twice.

Hilditch
 
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