french fries

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By Francine Lizotte
from Surrey South, BC

Crispy on the outside and tender on the inside, these are better than the ones from the fast food restaurants...

serves 4 servings
prep time 5 Min
cook time 12 Min
method Deep Fry

Ingredients For french fries

  • 4 lg
    russets 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

  • 1
    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.
  • 2
    Transfer the bowl to the fridge and chill for 2 hours and up to 24 hours for extra-crispy fries.
  • 3
    A couple hours later, drain potatoes in a colander; let them sit for 15 minutes.
  • 4
    Place a clean towel on a cutting board and drop the potatoes on it. Using paper towels, pat the potatoes dry; set aside.
  • 5
    In a Dutch oven, heat oil until it reaches 300ºF.
  • 6
    Working in batches, blanch fries for 2 to 4 minutes depending on the thickness.
  • 7
    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.
  • 8
    Increase oil temperature to 375ºF. Add blanched potatoes (the temperature will drop) and fry until golden brown, about 8 minutes.
  • 9
    Scoop fries up and transfer them to a clean baking sheet lined with paper towels to absorb any excess oil.
  • 10
    Transfer the fries to a large bowl and season with salt to taste.
  • 11
    To view this recipe on YouTube, click on this link >>>>