Description
Crispy homemade French fries made from russet potatoes, double-fried for the perfect golden-brown exterior and fluffy interior. Soaking the potato sticks in water removes excess starch, ensuring a crispier fry. These classic fries are easy to make and perfect as a snack or side dish.
Ingredients
Ingredients
- 4 pounds russet potatoes
- Oil (for frying, such as vegetable or canola oil)
- Salt (to taste)
Instructions
- Slice Potatoes: Slice the russet potatoes into ½ inch thick sticks, keeping the peel on. This thickness ensures a nice balance between creamy inside and crispy outside.
- Soak Potatoes: Soak the sliced potatoes in cold water for at least 1 hour and up to overnight. This step helps remove excess starch, which is key for achieving crispy fries.
- Dry Potatoes: Rinse the soaked potatoes with cold water and thoroughly dry them using paper towels. Complete drying prevents oil splatters and ensures even frying.
- First Fry: Heat oil in a large Dutch oven or deep pot to 300°F (150°C). Fry the potatoes in batches for 5 minutes. This initial fry cooks the potatoes through without browning them. Remove with a slotted spoon and drain on paper towels.
- Second Fry: Increase the oil temperature to 400°F (205°C). Fry the batches again for 5 minutes or until golden brown and crispy. Remove fries with a slotted spoon and place on paper towels to drain excess oil.
- Season: While still hot, sprinkle fries with salt and any other desired seasonings. Serve immediately for best taste and texture.
Notes
- Soaking the potatoes overnight gives even crispier fries but is optional if you're short on time.
- Use a thermometer to monitor oil temperature for better frying results and safety.
- Fry in small batches to avoid overcrowding, which lowers the oil temperature and results in soggy fries.
- Russet potatoes are preferred for their high starch content and fluffy texture.
- For variation, season fries with herbs, garlic powder, paprika, or parmesan cheese after frying.
