Hand – Cut Frites Recipe

Preparation and Cooking

1. 1

   Prepare the Potatoes

   Start by washing the Russet potatoes thoroughly under cold running water to remove any dirt. Peel the potatoes using a vegetable peeler to remove the skin.

2. 2

   Cut the Potatoes

   Once peeled, cut each potato lengthwise into strips about 1/4 inch thick. Try to keep the uniformity in size to ensure even cooking.

3. 3

   Soak the Cut Potatoes

   Place the cut potato strips into a large bowl of cold water and let them soak for at least 30 minutes. This step helps to remove excess starch and results in crispier fries.

4. 4

   Drain and Dry

   After soaking, drain the potato strips and pat them dry thoroughly with paper towels. Removing excess moisture is crucial for achieving crispy fries.

5. 5

   Heat the Oil

   In a large, heavy-bottomed pot, pour the vegetable oil and heat it over medium-high heat until it reaches 325°F (160°C). Use a thermometer to check the temperature.

6. 6

   Fry the Potatoes (First Fry)

   Carefully add a batch of potato strips to the hot oil, making sure not to overcrowd the pot. Fry them for about 3-4 minutes until they are pale and soft but not browned. Use a slotted spoon to remove them and place them on a paper towel-lined plate to drain.

7. 7

   Increase the Oil Temperature

   Increase the oil temperature to 375°F (190°C). This higher temperature will help to crisp up the fries.

8. 8

   Fry the Potatoes (Second Fry)

   Once the oil is hot enough, return the first batch of fries to the pot and fry them for another 2-3 minutes until golden brown and crispy. Remove them again with a slotted spoon and place them on a clean paper towel-lined plate.

9. 9

   Season with Salt

   While the fries are still hot, sprinkle salt over them to taste. Toss gently to ensure even seasoning.

10. 10

    Serve

    Transfer the hand-cut frites to a serving platter and serve immediately with your favorite dipping sauce.