(Serves 2-4)
3 Russet potatoes
1 tblsp lemon juice
1 quart cooking oil (4 cups)
Kosher Salt to taste
Instructions
Peel the potatoes, remove any dark spots.
Square off the potato with your knife and slice it into ¼ inch chunks. Cut each chunk into ¼ inch sticks.
Rinse the sticks off and place them into an water & ice bath with a tblsp of lemon juice. Place in fridge, at the minimum of half an hour, up to a few hours.
Drain the fries from the ice water bath they've been soaking in and dry with paper towels or a clean kitchen cloth.
We want to fry the fries twice, once at a lower temperature, and then a second time at a higher temperature, developing the crispy outside and fluffy interior.
But we are going the extra step of flash freezing the fries between the two fry sessions! Yes this is a lot of work, but the recipe is for "perfect" fries not half-&$$*@ fries :)
Now its time for the first fry:
Having a deep fry thermometer is key and there's no reason why your perfect fries should be perfect too!
Don't crowd too many fries in at once, you may want to fry in two batches, heat up your frying pan with oil to 325°F. after putting in your fries for about 6-8 minutes, we're looking for the fries to be soft and a light tan color, remove and drain the fries, place onto a cookie sheet or what ever flat surface like a plate that can fit into your freezer. You want the fries flat, in a single layer and if possible not touching each other. Freeze for at least 15 minutes to 30 minutes.
Now, in oil that is at 375°F. Cook your partially frozen or frozen fries until golden. About 3 minutes.
Remove the fries from the oil using a slotted large spoon and transfer them to paper towel lined pans to drain.
Salt to your taste and serve right away!