Description
There’s something undeniably comforting about a plate of hot, crispy French fries. This timeless snack, often relegated to the side dish category, deserves a spotlight of its own. Made from scratch with russet potatoes, these fries aren’t just golden; they’re a golden opportunity to elevate your home cooking. Whether it’s a casual family dinner or a friendly get-together, these fries promise to be a hit.
Crafting the perfect French fry is an art that involves more than just slicing and frying potatoes. It’s about patience—soaking them long enough to shed the starch, drying them meticulously, and mastering the double-fry technique for that ultimate crispy exterior and fluffy interior. Serve them up with a classic ketchup or your favorite gourmet dipping sauce, and watch them disappear faster than you can make them.
Ingredients
10 large russet potatoes, peeled and rinsed
2 quarts vegetable oil, can substitute with canola oil
Salt for seasoning
Instructions
Slice the potatoes into ½ inch thick sticks. Using a French fry cutter is highly recommended for uniformity.
Soak the sliced potatoes in cold water for at least one hour, or overnight, to remove excess starch, which aids in achieving a crispy texture.
Rinse the potato sticks twice with cold water and then dry them thoroughly using paper towels or a clean kitchen towel.
Heat the oil in a deep fryer or Dutch oven to 300° F. Fry the potatoes in batches to avoid overcrowding, which reduces crispiness.
Fry each batch for 5-6 minutes at 300° F until they are just cooked but not browned.
Increase the heat to 400° F and re-fry each batch until golden brown and crispy, about 5 minutes.
Remove the fries and drain on paper towels. Season with salt immediately and serve hot with your favorite dipping sauce.
- Prep Time: 1 hour 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 290 kcal