HOMEMADE FRENCH FRIES IN OVEN RECIPES

Steps:

• Peel and rinse the potatoes. Then cut them into sticks by cutting the potato in 4 or 5 vertical pieces, and then cutting each piece into sticks. 
• Place them in a large bowl and cover with cold water. Allow them to soak, 2 to 3 hours. (You can also stick them in the fridge and let them soak overnight.) 
• When you're ready to make the fries, drain off the water and lay the potatoes on 2 baking sheets lined with paper towels. Blot with paper towels to dry them. 
• Heat a few inches of oil in a heavy pot to 300 degrees F. In 3 or 4 batches, cook the potatoes until soft, 4 to 5 minutes per batch. They should not be brown at this point! You just want to start the cooking process. Remove each batch and drain on new/dry paper towels. 
• Once all the potatoes have been fried at 300 degrees F, turn up the heat until the oil reaches 400 degrees F. When the oil's hot, start frying the potatoes in batches again, cooking until the fries are golden and crisp. Remove the potatoes from the oil and drain on paper towels. 
• Sprinkle with sea salt and dive in!

Steps:

• Scrub your potatoes, peel, rinse well, and pat dry with a kitchen towel.
• Fill a large bowl with cold water.
• Cut the potatoes into 1/2-inch fry shapes. Place the cut potatoes in the bowl of cold water as you work.
• Bring a large pot of water to a boil over high heat. While the pot is heating up, fill a large bowl with cold water and ice.
• Working in batches, blanch your fries by dropping them into the boiling water. Boil each batch for 2 to 5 minutes, or until the interiors are soft.
• Remove the blanched fries and drop them into the ice water. Let cool for at least 15-minutes.
• Remove and dry well with a clean kitchen towel.
• Lay the blanched fries out in a single layer on a parchment lined sheet pan and flash freeze for about 1 hour.
• Once frozen, place the frozen fries in a zipper bag, and store for up to 3 months in the freezer. Keep the fries frozen until you cook them.