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NW Central Ohio | ...Your par frying method is the method most restaurant industry fries are done. It requires some patience....but I made some fries out of russets the other week like I haven't had in ages. Man they were good. I even just used some canola oil. I've got lard in the fridge...and some new russets to try again.
...They like the fries to be fried for about 3-4 minutes on the first introduction to the oil....and then they want them to actually cool for at the very least 10 minutes (restaurants will fill an entire rack with them before a service so they'll sit for hours!!!). After that it's back into the oil till they reach the required color. I had a few packets of malt vinegar the other week and some sea salt...and was looking for more potatoes!!!...LOL!
Edited by pupdaddy12003 3/6/2024 21:17
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Making homemade french fries
