French Fries- Large Recipe
Large, golden, crispy French fries, perfect for sharing.
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Ingredients
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French Fries
Method
French Fries
- 1
Rinse and scrub five large Russet potatoes. Trim ends and cut each potato into uniform sticks about 1/4 inch thick and 3-4 inches long.
- 2
Place the cut potatoes in a large bowl and cover with cold water. Soak 30–40 minutes to remove surface starch, which helps achieve crispier fries.
- 3
Drain the potatoes and pat completely dry with a clean towel. Remove as much moisture as possible; dry potatoes fry crisper.
- 4
Fill a large heavy-bottomed pot or a fryer with peanut oil (or vegetable oil) to a depth of about 2 inches and heat to 325°F (165°C).
- 5
Blanch fries in batches for 3–4 minutes per batch; they should be pale and limp. Do not brown. Transfer with a slotted spoon to a rack or paper towels.
- 6
Raise the oil temperature to 400–425°F (204–218°C). Fry the blanched fries in batches until deeply golden and crisp, about 2–4 minutes per batch.
- 7
Carefully drain on paper towels. Immediately season with 2.5 tsp salt and toss to distribute. Taste and adjust with more salt if desired.
- 8
Serve immediately while hot and crisp. Optional: serve with dipping sauces.
