4 largerussets or yukon gold potatoes, peeled and cut into french fries
6 c(1 1/2 quarts) vegetable oil, or as needed
·ground himalayan sea salt, to taste
How to Make French Fries
- Using a mandolin or by hand, cut potatoes evenly. Fill up a large bowl with cold water and add potatoes, tossing them around to release the starch. Empty the bowl and refill it again with cold water; toss and refill one more time.
- Transfer the bowl to the fridge and chill for 2 hours and up to 24 hours for extra-crispy fries.
- A couple hours later, drain potatoes in a colander; let them sit for 15 minutes.
- Place a clean towel on a cutting board and drop the potatoes on it. Using paper towels, pat the potatoes dry; set aside.
- In a Dutch oven, heat oil until it reaches 300ºF.
- Working in batches, blanch fries for 2 to 4 minutes depending on the thickness.
- Using a spider strainer or slotted spoon, remove potatoes and place them on a baking sheet lined with paper towels; cool while working with the others.
- Increase oil temperature to 375ºF. Add blanched potatoes (the temperature will drop) and fry until golden brown, about 8 minutes.
- Scoop fries up and transfer them to a clean baking sheet lined with paper towels to absorb any excess oil.
- Transfer the fries to a large bowl and season with salt to taste.