Dag's Hand Cut Fries Recipe

Time1h

Serves4

Idaho's best and voted Lansing's best too!

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Cutting the Potatoes
Wash and scrub the Russet potatoes thoroughly under cold water to remove any dirt. Pat them dry with a clean towel. Cut each potato into thick strips, about 1/4 to 1/2 inch wide, ensuring they are uniform to cook evenly.
2
Soaking the Potatoes
Place the cut fries in a large bowl and cover them with cold water. Let them soak for at least 30 minutes to remove excess starch, which helps achieve crispy fries.

3
Heating the Oil
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
4
Frying the Fries
Drain the soaked potatoes and pat them dry with paper towels to remove excess moisture. Carefully add a batch of fries to the hot oil, ensuring not to overcrowd the pot. Fry for about 5-7 minutes until they turn golden brown and crispy.
5
Draining and Seasoning
Using a slotted spoon, remove the fries from the oil and place them on a paper towel-lined plate to drain any excess oil. While they are still hot, season with salt, black pepper, garlic powder, and paprika to taste.

6
Serving the Fries
Serve the hand-cut fries immediately while hot as a delightful side dish or snack. Enjoy with your favorite dipping sauces!