Fries Recipe

Fries: prep, fry, finish

1. 1

   Prep and soak the potatoes

   Scrub 2 pounds Russet potatoes and cut into 1/4-inch-thick sticks. Place the potatoes in a large bowl and cover with 6 cups cold water. Add 1 tablespoon kosher salt and let soak for 30 to 60 minutes to remove surface starch.

2. 2

   Dry and coat for crispness

   Drain the potatoes and pat completely dry with a clean towel. Transfer to a large bowl and toss with 2 tablespoons cornstarch until evenly coated; shake off any excess.

3. 3

   First fry

   Pour neutral oil into a deep pot or fryer to a depth of about 3 inches and heat to 325°F (165°C). Fry the potatoes in batches until pale and tender, about 3 to 4 minutes per batch. Do not brown. Remove with a slotted spoon to a cooling rack and let rest 5–10 minutes.

4. 4

   Second fry

   Increase oil temperature to 375°F (190°C). Return the potatoes to the oil in batches and fry until deep golden brown and crisp, about 2–3 minutes per batch. Remove to the cooling rack to drain.

5. 5

   Season and serve

   While hot, sprinkle with finishing salt 0.75 teaspoon, paprika 1 teaspoon, garlic powder 0.5 teaspoon, and black pepper 0.25 teaspoon. Toss to coat evenly and serve immediately.