French Fries - Lg Recipe

Prepare potatoes

Wash and scrub the potatoes thoroughly to remove dirt. Leave the skin on for texture and flavor (optional: peel if you prefer). Cut each medium russet potato into 1/3–1/2-inch thick sticks: first slice lengthwise into 1/3–1/2-inch slabs, then stack and cut into uniform sticks. Aim for roughly 8–10 mm (1/3–1/2 in) thickness for classic fries. Rinse the cut potatoes under cold water until the runoff runs clear to remove surface starch.

Soak

Place the cut fries in a large bowl of cold water and soak for at least 30 minutes and up to 2 hours (or refrigerate overnight) to remove excess starch and help achieve a crisp exterior. If soaking longer than 2 hours, change the water once.

Parboil (optional step for fluffy interior)

Bring about 2000 ml of water to a rolling boil in a large pot. Add 1 tablespoon salt to the water. Drain the soaked potatoes and add them to the boiling water in batches if necessary to avoid crowding. Boil for 3–4 minutes until the exterior is softened but the interior is still firm (a par-cook). Immediately drain the fries in a colander and spread them on a single layer on a baking sheet to steam-dry for 5–10 minutes, or pat dry thoroughly with clean kitchen towels. Excess surface moisture will cause oil to splatter and reduce crispness.

Heat oil

Pour about 1.5 cups of neutral frying oil into a heavy-bottomed pot or deep fryer so the oil depth is about 2–3 inches. Heat the oil to 325°F (160–165°C) for the first fry. Use a thermometer to maintain temperature.

First fry (blanch)

Working in small batches (do not overcrowd), lower a portion of the parboiled and dried fries into the oil. Fry for 3–4 minutes until they are pale, slightly tender, and beginning to develop a faint crust. Remove with a slotted spoon or spider and drain on a rack or paper towels. Let the fries rest for at least 10 minutes (this step can be done ahead and fries can be refrigerated for up to 24 hours).

Second fry (crisp)

Increase the oil temperature to 375°F (190°C). Fry the rested fries in batches for 2–3 minutes, or until golden brown and crisp. Work quickly and avoid overcrowding to maintain oil temperature. Remove fries, drain on a rack or paper towels, and immediately season.

Season immediately

While the fries are still hot and just removed from the oil, sprinkle 1.5 tsp fine sea salt (or to taste), 1/4 tsp freshly ground black pepper, and the optional 1/2 tsp garlic powder evenly over the fries. Toss gently to distribute seasoning. If using parsley, sprinkle 1 tablespoon chopped fresh parsley and toss once more for a fresh finish.

Serve the fries hot in a large serving basket or bowl. Provide condiments such as ketchup, mayonnaise, or aioli on the side if desired.