- About 1/4 lb's sweet or white potato per person. (baking potatoes are best for frying)
- If you are using white potatoes after peeling and cutting into strip, soak them in water for about a half hour and rinse, then dry before cooking)
- If you are using sweet potatoes skip that step.
- Canola oil for deep frying
- kosher salt to taste
Blanching is a simple technique of that involves frying the potatoes at a low temperature which involves cooking the inner potato first. Once you do this you allow the potatoes to cool slightly then place them back in hotter oil which will make the outside of the potatoes crispy. This technique works equally as well for either sweet potatoes of white potatoes (french fries).
- Peel potatoes and cut them into 1 inch strips
- Heat about 3 to 4 inches of canola or peanut oil in a large sauce pan (duck fat is the best frying medium for white potato french fries.)
- Using a cooking thermometer, heat the oil to 275 degrees. Cook the potatoes in batches trying to maintain that constant temperature. Cook for about 9 minutes, until they partially cooked but still pale.
- Remove from oil with a slotted spoon and drain on paper towels and allow to cool.
- Just before serving, heat the oil to 350 degrees and return the potatoes to the oil.
- Cook them for about 3 minutes until crisp and golden.
- Drain on paper towels, add salt and serve at once.