Do Ahead Fries
Master the art of crispy, golden perfection with "Do Ahead Fries," a game-changing recipe designed to simplify homemade fries while delivering unbeatable flavor and texture. Featuring russet potatoes meticulously soaked to remove excess starch, this two-step frying method ensures a crispy exterior and fluffy interior. The key to success? Blanch the potatoes in advance and refrigerate, allowing you to fry them to perfection in minutes when it’s mealtime. Whether you’re hosting a casual dinner or preparing snacks for game day, these make-ahead fries are customizable, convenient, and irresistibly delicious. Pair them with your favorite dipping sauces for a restaurant-quality treat that’s worth every crunchy bite!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 gallon Cold water
- 1 tablespoon Salt
- 8 cups Vegetable oil (for frying)
- 1 to taste Kosher salt (for seasoning)
Instructions
Peel the russet potatoes and cut them into even 1/4-inch thick strips. Alternatively, you can leave the skins on for a more rustic fry.
Place the cut potatoes into a large bowl of cold water to remove excess starch. Let them soak for at least 20 minutes, or up to 24 hours in the refrigerator if preparing ahead of time.
Drain the potatoes and rinse them under cold running water. Pat them completely dry with clean kitchen towels or paper towels.
Heat a large, sturdy pot or deep fryer with vegetable oil to 300°F (150°C). Use a thermometer to confirm the temperature for precise frying.
Working in small batches, carefully lower the dried potato strips into the hot oil. Fry them for 4-5 minutes, or until they appear cooked but not brown. This is the first frying stage (blanching). Use a slotted spoon to remove the fries, and transfer them to a baking sheet lined with paper towels to cool.
Allow the fries to cool completely. At this point, you can refrigerate the blanched fries in an airtight container or resealable bag for up to 3 days.
When ready to serve, heat the oil to 375°F (190°C). Again, work in small batches to avoid overcrowding the pot. Fry the pre-cooked fries for 2-4 minutes, or until golden brown and crispy.
Remove the fries from the oil using a slotted spoon, and transfer them to a new baking sheet lined with paper towels to drain excess oil.
Immediately season the hot fries with kosher salt to taste.
Serve the fries hot with your choice of dipping sauce or accompaniments. Enjoy!
Nutrition Facts
Calories |
17382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1891.9 g | 2426% | |
| Saturated Fat | 270.3 g | 1352% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9328 mg | 406% | |
| Total Carbohydrate | 263.6 g | 96% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 13.9 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 338 mg | 26% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 6721 mg | 143% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
