Sd French Fries Recipe
Potatoes sliced and deep-fried until golden brown, typically seasoned with salt.
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Ingredients
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Potatoes
Oil & Frying
Seasoning
Method
Preparation
- 1
Wash and peel (optional)
Rinse the russet potatoes under cold water. Peel them if you prefer skinless fries; otherwise leave the skin on for a rustic texture.
- 2
Slice into fries
Cut each potato into 1/4- to 3/8-inch thick sticks. Aim for uniform thickness so fries cook evenly. Trim ends as needed and stack and slice to keep sizes consistent.
- 3
Rinse and soak
Place the cut potatoes in a large bowl and cover with the 6 cups cold water. Swirl and rinse until water runs clearer, then let them soak for 30–60 minutes to remove excess surface starch. For best texture, add 1 cup ice to keep water very cold during soaking.
Drying & Pre-fry
- 4
Drain and dry well
Drain the soaked potatoes in a colander and spread them on clean kitchen towels or paper towels. Pat thoroughly to remove as much moisture as possible. Any remaining surface water will cause oil splatter and prevent crisping.
- 5
Heat oil for blanching
Pour the oil into a heavy-bottomed pot or deep fryer and heat to 325°F (160°C). If you don't have a thermometer, heat until a small piece of potato bubbles gently and rises slowly.
First Fry (Blanch)
- 6
Blanch the fries
Working in batches of about 1/2 lb so you don't overcrowd, fry the potatoes at 325°F (160°C) for 4–6 minutes. They should be softened and pale (not browned). Use a slotted spoon or spider to transfer them to a wire rack or paper towels to drain. Allow blanched fries to cool for at least 10 minutes; you can refrigerate for 15–30 minutes to firm them if desired.
Final Fry & Seasoning
- 7
Heat oil for final crisp
Increase the oil temperature to 375°F (190°C). If using a thermometer, allow it to stabilize before frying. The oil should be hot enough that a test fry browns within 1–2 minutes.
- 8
Fry until golden
Fry the blanched, cooled potato batches at 375°F (190°C) for 2–4 minutes or until golden brown and crisp. Do not overcrowd the pot; fry in similar-sized batches for even browning.
- 9
Drain and season
Remove fries with a slotted spoon and drain on a wire rack or paper towels. Immediately sprinkle evenly with kosher salt (about 2 tsp total) and the optional black pepper while fries are hot so the seasoning adheres.
Serving
- 10
Serve the fries hot, straight from the rack or basket. Offer ketchup, mayonnaise, or other dipping sauces on the side if desired. Leftover fries can be reheated in a 400°F (205°C) oven for 5–8 minutes to re-crisp.
