Nothing says Memorial Day like a great BBQ burger or chicken sandwich, and a side of homemade French fries! This recipe calls for a couple extra steps, but they are definitely worth it. The salt brine helps draw out the starches and moisture in the potato. Once most of the moisture is taken out, the oil helps fry them extra crispy on the outside, leaving a soft delicious inside. They have the perfect crunch! Give the recipe a try, let me know what you think, or what you do that works for you in the comments below!
- 6 Russet potatoes, cut into ½ inch french fry pieces
- 2 cups Vegetable oil
- 1 tablespoon Seasoning salt
- ½ tablespoon Dry parsley
- ½ tablespoon Black pepper
- ¼ cup Salt
- 3 cups Water
- Cut potatoes into ½ inch sticks. Use this french fry cutter to make it SO much easier. Potatoes can be peeled, or peel can be left on.
- Put water and salt in a large bowl, and add potatoes. Let them sit in water for at least 5 minutes.
- Heat oil in a frying pan over medium-high heat.
- While oil is heating up, drain and rinse potatoes VERY THOROUGHLY rinse 2-3 times to ensure most of the salt is rinsed off the potatoes.
- Lay 3-4 paper towels or kitchen towel on the counter and place all the potatoes on them to dry. Let them dry for a few minutes, and pat dry if needed.
- Carefully add potatoes to the oil. Stir around occasionally and fry for 10 minutes, or until golden brown.
- Using a slatted spoon, remove potatoes from oil and place them in a paper towel lined bowl to help drain the remaining oil.
- Season well with parsley , seasoning salt, and black pepper.