Perfect French Fries
The key to crispy, golden French fries is cooking the rinsed, high-starch potatoes twice—once at a moderate temperature to cook them through, then a second time at a higher temperature to crisp them.
Serves: 8Hands-on: 45 minutesTotal: 45 minutesDifficulty: Medium
- 2 lbs. Idaho baking potatoes or Yukon Gold potatoes, peeled
- Peanut oil for frying
- 1 1⁄2 tsp. salt
- Cut potatoes into strips 2 1⁄2 inches long and 1⁄2 inch wide and thick; soak in enough cold water to cover them for 30 minutes. Drain and dry with absorbent towels.
- Heat oil to 350°F. Fry potatoes in small batches until they are soft and tender enough to mash between your fingers, about 2 minutes (make sure to allow time between each batch for the oil to come back up to temperature—a fry thermometer is essential); drain on paper towels. The potatoes may be fried again once cooled (about 5 minutes), or set aside to be refried later.
- Heat the oil to 365°F. Fry again in small batches, stirring lightly with a tool, so they don’t stick together. When golden brown (about 2 to 3 minutes), remove from oil, shake off any excess, and drain on paper towels. Sprinkle immediately with salt, and serve in a napkin-lined basket.