Part of:
Potatoes
Ingredients:
- 10 large russet potatoes (peeled and rinsed)
- 2 quarts vegetable oil (can sub canola oil)
- Salt {
Instructions:
- Slice the potatoes into ½ inch thick sticks. Using a French fry cutter makes this much easier.
- Soak the potato slices in cold water for a minimum of one hour, and up to overnight. The longer, the better as this process removes the starch which makes for extra crispy fries.
- Rinse the fries twice with cold water.
- Lay the fries on paper towels or a clean dishcloth and pat them as dry as possible.
- Heat oil in a deep fryer or dutch oven to 300° F. You’ll need to fry in about six batches, begin with a quart of oil and add more as needed. Frying too many at once makes them less crispy.
- Use a slotted spoon to add the potatoes to the oil and fry for about 5-6 minutes. The oil should bubble lightly, we’re only heating the potatoes, we don’t want them to crisp yet.
- Place the cooked potatoes on a paper towel lined plate and fry the rest of the remaining batches.
- Increase the heat to 400° F and fry each batch a second time until they are crisp and golden-brown, about 5 minutes or so.
- Remove them and place them on dry paper towels. Sprinkle with salt as soon as they come out.
- Serve with ketchup or fry sauce and enjoy!