Perfect French Fries
In a nutshell, here it is: Soak potatoes, dry potatoes, fry potatoes, drain potatoes, then fry again!
Equipment
- 1 Heavy-bottomed Pot Such as a Dutch oven or deep fryer, for safe and efficient deep frying.
- 1 Deep-Fry Thermometer Essential for precise oil temperature control, crucial for perfect fries.
- 1 Large Bowl For soaking the cut potatoes.
- 2 Baking Sheets For drying and draining potatoes.
- 1 Spider or Slotted Spoon For safely adding and removing fries from hot oil.
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 double-frying method is paramount for truly perfect fries; the initial lower temperature cook (blanching) softens the potato, while the second higher temperature fry develops the golden, crisp exterior. Ensure potatoes are thoroughly dried after soaking to prevent oil splatter and achieve maximum crispiness. Overcrowding the pot will significantly drop the oil temperature, leading to greasy, limp fries – always fry in small batches. Always salt immediately after removing from the hot oil for best adhesion and flavor distribution. Using a high-smoke-point oil like peanut or canola is essential for clean flavor and stable frying.