French Fries Recipe
Fried potatoes with crispy outside, soft inside.
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Ingredients
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Shacks
Method
Shacks
- 1
Prep potatoes
Rinse and scrub Russet potatoes. Peel if desired. Cut into uniform 1/4-inch thick fries. Place cut fries in a large bowl.
- 2
Soak to remove starch
Fill the bowl with cold water and submerge the fries. Let soak for 30–60 minutes to remove excess starch for maximum crispness.
- 3
Dry thoroughly
Drain the soaking water. Lay fries on a clean towel or rack and pat dry thoroughly. Moisture left on fries will steam instead of crisp.
- 4
Heat the oil
Pour neutral frying oil into a deep pot or fryer to a depth that allows submerged frying. Attach a thermometer and heat to 325°F (163°C).
- 5
First fry (blanch)
Working in batches, fry the potatoes at 325°F (163°C) for 3–4 minutes. They should be pale and tender but not browned. Remove with a slotted spoon and drain on a rack or paper towels. Let rest for 5–10 minutes.
- 6
Second fry (crisp)
Increase oil temperature to 375°F (190°C). Return batches to the oil and fry for 2–4 minutes until deeply golden and crisp on the outside while remaining soft inside. Drain on fresh paper towels.
- 7
Season
While fries are still hot, sprinkle with finely ground sea salt. If desired, toss with paprika and garlic powder for a simple seasoned fry. Serve immediately.
