French Fries Recipe
Crispy golden fries, seasoned to perfection.
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Ingredients
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Potatoes
Oil
Seasoning
Method
Preparation
- 1
Peeling and Cutting Potatoes
Begin by peeling the Russet potatoes using a vegetable peeler. Once peeled, cut each potato into evenly sized sticks, approximately 1/4 inch thick.
- 2
Soaking Potatoes
Place the cut potato sticks into a large bowl of cold water. Let them soak for at least 30 minutes to remove excess starch, which will help in achieving crispiness.
Cooking
- 3
Heating Oil
In a large, heavy-bottomed pot or deep fryer, pour in the vegetable oil and heat it over medium-high heat until it reaches 350°F (175°C). Use a thermometer to ensure accurate temperature.
- 4
Drying Potatoes
After soaking, drain the potatoes and pat them dry using paper towels. This step is crucial to avoid oil splattering during frying.
- 5
Frying Potatoes (First Fry)
Carefully add the dried potato sticks to the hot oil in small batches, frying them for about 4-5 minutes or until they are soft but not browned. Remove them with a slotted spoon and drain on paper towels.
- 6
Cooling Potatoes
Let the fries cool for at least 15 minutes. This step allows them to firm up before the second fry.
- 7
Frying Potatoes (Second Fry)
Increase the oil temperature to 375°F (190°C). Fry the cooled potatoes in small batches again for 3-4 minutes or until they turn golden brown and crispy. Remove and drain on fresh paper towels.
- 8
Seasoning Fries
While the fries are still hot, season them immediately with salt, black pepper, and paprika to taste. Toss them gently to ensure even coverage.
