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French Fries Recipe | Crispy French Fries Recipe Cooking by our grandpa for Orphan kids

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French Fries Recipe | Crispy French Fries Recipe Cooking by our grandpa for Orphan kids

https://youtu.be/G6RdmyLAuJg

French Fries Recipe | Crispy French Fries Recipe Cooking by our grandpa for Orphan kids

Perfect French Fries Recipe | Ree Drummond | Food Network
Get Perfect French Fries Recipe from Food Network

French Fries Recipe | Martha Stewart
The secret of delectable fries lies in the frying process. The oil needs to be just the right temperature -- too cool, the potatoes will absorb the oil; too hot, the outsides of the potatoes will burn.

Homemade Crispy Seasoned French Fries Recipe
My family loves French fries and with 4 children the bag fries from the store just weren't enough and became too expensive. So I tried batter - after all it makes chicken, shrimp, and onion rings crispy so why not potatoes. Now even my husband can't get enough of these French fries. They even stay crispy when you reheat in the microwave.

Chef John's French Fries Recipe - Allrecipes.com
Frying the potatoes twice gives these french fries a crispiness not normally achieved in home cooked fries.

French Fries Recipe | Taste of Home
You can't beat the taste of homemade french fries ... they're so much better than the frozen variety.

French Fries recipe | Epicurious.com
The trick to french fries is double-frying. First, flash-fry the potatoes to eliminate moisture, then fry them again to ensure crispness. Eating them with mayonnaise will take you to Europe.

French Fries Recipe - Chowhound
Homemade french fries are too often pale, limp, greasy, or otherwise wimpy. The signs of a successful fry: good color, a crisp skin, and a light, fluffy interior. This double-fry method makes it easy to achieve fries meeting all three criteria, perfect as the basis for poutine with beef gravy or for serving with burgers .

Perfect Homemade French Fries Recipe - thespruceeats.com
A secret to crispy fries is first soaking the cut potatoes in water—this eliminates the sugars, allowing the outside to develop its signature crunch, and removes the starch, so the potato pieces don't stick to each other.