It seems like french fries should be super easy to make at home, right? That's what I thought. Cut potatoes. Fry potatoes. Salt potatoes. Easy enough. But every time I've tried, all I've gotten is a plate of greasy, mushy potato sticks. Even my kids wouldn't eat them.
That is, until I discovered this article. Now my french fries are pretty dang close to perfect every time. Cooked all the way through with just the right crunch. There is a lot of deep doctrine in the article, but the thing that has truly saved me is the parboil. Not just any parboil though. A lime water parboil. For some super science-y reason involving the starches in potatoes, the slightly acidic parboiling helps cook the potato through without any mush. It's pretty much witch craft. Delicious, salty, indulgent witch craft. Read the article and then give it a try. You'll thank me.
o.k.I read the article, and it makes sense. That said, *you* use lime instead of vinegar...do tell! Are they in the same amounts, i.e. 2T lime juice (instead of 2T of vinegar?) Lime juice just sounds so much better! I await your crafty spells!
ReplyDeleteYep, we use lime juice because vinegar is one of the many things Natty is supposed to avoid. The amounts are the same. And it tastes pretty similar. I think I may even prefer lime juice.
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