french fries recipe
- Cook Time: 70 minutes (includes soaking time)
- Total Time: 1 hour 10 minutes
- Diet: Vegetarian, Vegan, Gluten-Free
Ingredients
Scale
- 4 large Russet potatoes (about 2 pounds)
- 2 quarts vegetable oil, peanut oil, or canola oil (for frying)
- Sea salt or kosher salt to taste
- Optional: Black pepper, garlic powder, or paprika for seasoning
Instructions
- Step 1: Peeling and Slicing: Scrub the potatoes clean. You can peel them completely or leave the skin on for a rustic look. Slice the potatoes into even sticks, about 1/4 to 1/2 inch thick. Try to keep them uniform so they cook at the same rate.
- Step 2: Soaking the Potatoes: Place the cut fries into a large bowl of cold water. Let them soak for at least 30 minutes (or up to several hours in the fridge). This process removes excess starch, which helps the fries get crispier and prevents them from sticking together.
- Step 3: Drying Thoroughly: Drain the potatoes and pat them extremely dry with paper towels or a clean kitchen cloth. Moisture is the enemy of crispiness, so make sure they are bone-dry before they hit the hot oil.
- Step 4: The First Fry (Blanching): Heat your oil in a heavy pot or deep fryer to 325°F (165°C). Fry the potatoes in small batches for about 3 to 5 minutes. They should be soft and pale, not yet brown. Remove them with a slotted spoon and let them drain on a wire rack or paper towels.
- Step 5: The Second Fry (Crisping): Increase the oil temperature to 375°F (190°C). Fry the blanched potatoes a second time in batches for 2 to 3 minutes, or until they are golden brown and very crispy. This high-heat blast creates the ultimate crunch.
- Step 6: Seasoning: Immediately transfer the hot fries to a bowl and toss them with plenty of salt and any other seasonings you like. Serving them while they are screaming hot ensures the salt sticks to the surface.
Find it online: https://www.yucolor.com/snacks/french-fries-recipe/