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Ingredients
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Fries
Method
Fries
- 1
Prepare potatoes
Rinse 4 Russet potatoes and pat dry; trim ends.
- 2
Cut fries
Cut each potato into evenly sized batons about 1/4 inch thick to ensure even cooking.
- 3
- 4
Dry thoroughly
Drain potatoes and spread on a clean towel; pat dry until completely dry to prevent oil splatter.
- 5
Heat oil for blanching
Pour the vegetable oil into a large pot or fryer and heat to 325°F (165°C).
- 6
First fry (blanch)
Working in batches, fry potatoes until they are pale and just tender, about 3-4 minutes. Do not color.
- 7
Drain & rest
Remove with a slotted spoon and spread on paper towels to drain; let rest 5-10 minutes.
- 8
Heat oil for final fry
Increase oil temperature to 375°F (190°C) for final crisping.
- 9
Second fry to crisp
Fry in batches again until golden brown and crisp, about 2-4 minutes per batch.
- 10
Season and serve
Drain on fresh paper towels, sprinkle with kosher salt while hot, and serve immediately.
