Have you had trouble making french fries to your liking? You can make crispy and brown french fries to the degree you desire by following this recipe. Also, learn how to avoid making extra-greasy fries. I provide you with a few seasoning options. Black pepper is something I recently experienced when ordering fries from the 3SIXTY Bar Bistro Market restaurant in the Hyatt Regency Burlingame hotel. I loved it! Black pepper adds mild heat versus a mixture of paprika and cayenne pepper.
Soaking the potatoes removes much of the outer starch which causes fries to brown too much. The chilling prevents the oil from penetrating the potatoes, which is the cause of overly greasy fries. The double frying along with the coating of cornstarch is what creates additional crispness.
Ground black pepper, paprika, and/or cayenne pepper (optional)
Slice the potatoes into 1/4 to 1/3-inch slices. Then, cut the slices into fries about 1/4 to 1/3-inch thick. Try to keep the slices uniform in size. As you cut the slices, add them to a bowl of about 5 cups of ice cold water. When you're done cutting them, swish them around the water. Drain the water from the bowl and add another 5 cups of water or enough to cover all of the potatoes. Again, swish the potatoes around in the water and then drain. Cover them again in the water, swish, and then refrigerate the potatoes in the water for at least 20 minutes.
Drain the water from the potatoes. Transfer the potatoes to a bowl lined with a clean tea towel. Cover the potatoes with the towel and refrigerate for 30 minutes.
Preheat the oil to between 300 and 325ºF. Line a baking sheet with 2 layers of paper towels; set aside.
Combine the rice flour and cornstarch in a large bowl. Add the cold potatoes and dredge them all thoroughly. Using a large fine mesh strainer, toss them several times over the sink to remove the excess flour/starch.
Add 1 to 1-/4 cups of french fries at a time to the oil and fry for 2 - 3 minutes or until you can cut a fry using a fork. Transfer the paper towels to drain. Repeat with the remaining fries, replacing the paper towels as needed. Set the drained french fries on another paper-towel-lined baking sheet. Freeze the fries for at least 20 minutes or until very cold.
Preheat the oil to between 350 - 375ºF. Fry the french fries again for an additional 3 minutes or until they reach your desired level of crispness and color. Transfer to a paper-towel-lined baking sheet, or plate if only frying a little bit. Salt and pepper and serve immediately with gluten free ketchup or a mixture of honey and gluten free chipotle sauce (Bufalo brand is even tomato-free.)
Freeze any fries that have only been cooked once. Fry as above when ready.