Classic French Fries Recipe
Crispy thin cut french fries.
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Ingredients
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Potatoes
Oil
Seasoning
Method
Preparation
- 1
Peel and Cut Potatoes
Peel the russet potatoes and cut them into thin strips, about 1/4 inch thick. Aim for uniformity to ensure even cooking.
- 2
Soak Potatoes
Place the cut potatoes in a large bowl of cold water. Soak for at least 30 minutes to remove excess starch, which helps to achieve crispiness.
Cooking
- 3
Heat Oil
In a large, deep pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
- 4
Dry Potatoes
Drain the soaked potatoes and pat them dry with paper towels to remove excess moisture. This is crucial for achieving crispy fries.
- 5
Fry Potatoes
Carefully add a handful of dried potato strips to the hot oil, being cautious not to overcrowd the pot. Fry in batches for about 4-6 minutes or until golden brown and crispy.
- 6
Drain Fries
Once cooked, remove the fries using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- 7
Season Fries
While the fries are still hot, sprinkle them with salt and black pepper to taste. Toss gently to ensure even coating.
