Those are fresh cut. I use frozen ones too, when I'm lazy.
Cut them and soak them in cold water for awhile to get some of the starch out. Fry them at just under 300* for a few minutes until they're blonde. Dump them out on a cooling rack, seperate them, and let them cool off. Then fry again at 350*-375* until they're crispy, and season them while they're hot.
Those are fresh cut. I use frozen ones too, when I'm lazy.
Cut them and soak them in cold water for awhile to get some of the starch out. Fry them at just under 300* for a few minutes until they're blonde. Dump them out on a cooling rack, seperate them, and let them cool off. Then fry again at 350*-375* until they're crispy, and season them while they're hot.
Those are fresh cut. I use frozen ones too, when I'm lazy.
Cut them and soak them in cold water for awhile to get some of the starch out. Fry them at just under 300* for a few minutes until they're blonde. Dump them out on a cooling rack, seperate them, and let them cool off. Then fry again at 350*-375* until they're crispy, and season them while they're hot.
I'm on the road.. I ate PF Chang's on Monday... Spent $45... It was pretty dang good Steve.. But I would have rather thrown you the $45 and ate that basket brother cause it didn't look THAT GOOD!!
I usually use vegetable oil. Peanut would be better, but I'd have to finance a gallon. Seasoning just depends on the mood I'm in, and what I'm having them with. Usually just coarse sea salt, I often add some cracked black pepper. Sometimes I use Creole seasoning. Sometimes some southwestern seasoning.