French Fries Recipe

Time1h 15m

Serves4

Fresh cut french fries, never frozen, fried twice for exceptional taste

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Ingredients

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1
Cut the Potatoes
Wash the Russet potatoes thoroughly under cold water to remove any dirt. Cut each potato into even strips, about 1/4 inch thick, to ensure even cooking.
2
Soak the Potatoes
Place the cut potato strips in a large bowl of cold water and let them soak for at least 30 minutes. This helps to remove excess starch and results in a crispier fry.

3
First Fry
In a large deep pot, heat vegetable oil to 325°F (160°C). Drain the soaked potatoes and pat them dry with paper towels. Fry the potatoes in batches for about 3-4 minutes until they are soft but not browned. Remove them from the oil and drain on paper towels.
4
Cool the Potatoes
Let the fries cool for at least 30 minutes. This step is essential for achieving a crispy texture.
5
Second Fry
Increase the oil temperature to 375°F (190°C). Fry the cooled potatoes in batches again for 3-5 minutes until they are golden brown and crispy. Remove and drain on paper towels.

6
Season the Fries
While the fries are still hot, sprinkle salt and black pepper over them to taste. Toss gently to ensure even distribution of the seasoning.