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French Fries

Author
JWU College of Culinary Arts

Yield
20 servings

Recipe ID
C01110

Ingredients
US standard
Russet potatoes, peeled, cut batonnet
20 each
Salt
To taste
Preparation
  1. Gather the ingredients and equipment.
  2. For blanching in oil (heat fryer oil to 275°F - 325°F): Fry potatoes in batches, until cooked all the way through. Transfer fried potatoes to a parchment paper lined sheet pan and freeze until service.
  3. For frying (set fryer to 350°F - 375°F): Fry potatoes again in batches, turning, until deep golden, 3 to 4 minutes. Drain potatoes on rack and immediately season with salt; do not cover or stack them. Serve immediately.