French Fries (In-N-Out style)

In-N-Out is a big thing here in States. The majority of the Desis loves them and has it not only for lunch but also for dinners. My son loves their fries. In-n-Out is where we go for his birthday past 3 years as he enjoys them so much. For the past 3 months he has not eaten out and so he cries for it every time we go for a drive. So I have to trick him by making fries at home and put it in In-N-Out box containers and tell him that we bought fries from there. He knows the taste so well and so if we make it with readymade frozen fries or any other way, he would not eat them at all. 

So there we go, I thought I would share my secret with you all. There are many recipes on how to make animal style fries but haven't seen a recipe where they should you how to make the regular fries. 

There are a few secrets to making perfectly crispy Fench fries at home. The goal is to ensure that the center of the fries are fully cooked before the outsides get too brown. The way to achieve this is to parboil the fries and coat them with rice flour before you cook them.

Watch the video on how to make it. Click on the picture below -->

Ingredients:

Potatoes (Russet - Idaho) - 1 big potato per person or more your choice :)
Oil (Peanut oil) - for frying
Rice flour - 1 tablespoon per potato (or corn starch - optional)
Kosher salt to taste

Instructions/Method:

1. Have a bowl of cold water ready. Scrub the potatoes under cold running water. Cut the potatoes lengthwise into long 1/2-inch thick batons (sticks) using a sharp knife or a mandoline set on the widest setting. Immediately place them in the bowl of cold water to prevent discoloration.
2. Heat a big pot of water on large flame till it reaches boiling point. Add the sliced potatoes in the boiling water for about 3 to 5 minutes. Ensure you do not let it cooked completely. It needs to be only par-cooked.
3. Strain them immediately and let it run under cold water to prevent further cooking. Now add them to a large bowl of cold water filled with ice for about 5 to 10 minutes. 
4. Again, Strain the water from the bowl and spread the sliced potatoes on a big towel or kitchen paper (doubled up) and pat dry. Ensure they are completely dry!!!
5. Add rice flour to the sliced potatoes. Ensure all fries are coated well by shaking the bowl up and down and rotate as you do it. Add teaspoon by teaspoon if you are not sure how much to add. As long as they are finely coated it should be all good. Usually, 1 tablespoon per big potato works. Do not worry if you end up adding more. 
6. In a tall 8-quart soup pot, heat the oil over high heat. Carefully drop a third of them into the hot oil. This is the moment when the oil could overflow. If it looks like it might, pull a few potatoes out quickly, using a slotted spoon or tongs, until the oil subsides. Don’t overcrowd them by placing too many in at a time, they won’t be as crispy. 
7. Every couple of minutes, stir with a spoon and ensure you rotate them for it to be evenly cooked
8. Remove the Fries carefully with a slotted spoon or tongs. Shake them lightly over the pot to drain excess oil. Place them on the prepared baking sheet. Repeat with the rest of the potatoes.
9. Transfer them to a large serving bowl, and sprinkle generously with salt.

Freezing:

·         Flash freeze them on a baking sheet or plate until solid, 1 hour or so.

·         Store them in a freezer Ziploc bag in the freezer until ready to eat!