The Best French Fries
Frying the potatoes twice seems like a lot of work, but they’ll be crispier and puffier if you do. Frying with used oil will ensure good color on the fries.
Serves: 6Hands-on: 20 minutesTotal: 1 hour 40 minutesDifficulty: Easy
- 4 large russet potatoes, peeled
- 1 quart peanut oil
- 1 tsp. salt
- Cut the potatoes into ¼" slices. Cut those slices into ¼" strips. To remove the starch, rinse the potatoes in cold water until the water runs clear. Put the potatoes in a bowl and cover with ice water. Refrigerate for 1 hour. Drain and pat dry.
- Place a fryer over medium to medium-high heat and add the oil. Make sure there is at least 3" of room between the top of the oil and the top of the pan. The oil should maintain 360°F.
- Add a handful of potatoes to the oil, being careful not to splash your hand. Use a skimmer or a slotted spoon to keep the potatoes from sticking to each other. Cook until they’re a very light blond. Remove from the oil and drain on paper towels. Let rest for 10 minutes. Repeat with the rest of the potatoes. Preheat oven to 275°F.
- Once all of the potatoes have been fried once, adjust the heat to 350°F. Return the potatoes to the fryer and cook for 1 minute, or until they’re golden brown and slightly puffed. They will darken slightly as they cool. Place on a wire rack over a cookie sheet in the middle of the oven to stay warm and crisp. Season with salt and serve warm.