Crisp, Thin Frites Recipe

Frites Preparation

1. 1

   Prepare the Potatoes

   Wash and peel the Russet potatoes. Cut them into thin strips, about 1/8 inch wide. Rinse the cut potatoes in cold water to remove excess starch, then soak them in cold water for at least 30 minutes.

2. 2

   Dry the Potatoes

   Drain the soaked potatoes and lay them out on a clean kitchen towel. Pat them dry thoroughly to remove as much moisture as possible.

3. 3

   Heat the Oil

   In a deep frying pan or a heavy-bottomed pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

4. 4

   Fry the Potatoes

   Carefully add the dried potato strips to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 4-5 minutes or until they are golden brown and crispy.

5. 5

   Drain and Season

   Using a slotted spoon, remove the frites from the oil and place them on a paper towel-lined plate to drain excess oil. While they are still hot, season with salt, pepper, garlic powder, and paprika.

6. 6

   Serve

   Serve the crisp, thin frites immediately while hot, with your choice of dipping sauces.