Perfect French Fries
In a nutshell, here it is: Soak potatoes, dry potatoes, fry potatoes, drain potatoes, then fry again!
Equipment
- 1 Large Bowl For soaking potatoes
- 1 Heavy-bottomed Pot Dutch oven or deep fryer for safe and even frying
- 1 Deep-Fry Thermometer Crucial for precise oil temperature control
- 1 Slotted Spoon or Spider For safely removing fries from hot oil
- 2 Baking Sheets Lined with paper towels for drying and draining
Ingredients
Main
- 5 pounds russet potatoes
- Vegetable or peanut oil for frying
- Sea salt
Instructions
- 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!
Notes
The soaking step is crucial for achieving truly crispy fries; it leaches out excess starch, preventing sogginess. Ensure potatoes are thoroughly dried before the first fry to prevent oil splattering and ensure even cooking. The two-stage frying method is key: the first lower-temperature fry cooks the potato through, while the second higher-temperature fry develops the golden crust and crisp texture. Maintain precise oil temperatures with a reliable thermometer. Peanut or other high-smoke point vegetable oil is ideal. Season immediately after the second fry while hot, so the salt adheres properly.