French Fries- Small Recipe

Time1h

Serves2

Thinly sliced potatoes, deep-fried and seasoned with a light dusting of salt, typically served with a selection of condiments.

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Ingredients

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1
Line a large baking sheet or plate with paper towels and set near the workstation.
2
Wash the potatoes. Peel them if desired, then cut into evenly sized fries about 1/4 inch thick.

3
Place the cut potatoes in a large bowl and cover with cold water. Soak for 20–30 minutes to remove excess starch.
4
Drain potatoes and thoroughly pat dry with paper towels until completely dry.

5
Pour vegetable oil into a deep pot or fryer to a depth of about 2 inches. Do not fill more than 2/3 full.
6
Attach a thermometer and heat the oil to 325°F (165°C). Maintain steady heat during the first fry.

7
Working in batches, add a portion of the dried potato sticks to the hot oil and fry for about 3–4 minutes until pale and just tender.
8
Using a slotted spoon, transfer the partially cooked fries to the plate lined with paper towels to drain briefly.

9
Increase the oil temperature to 375–400°F (190–205°C).
10
Return the fries to the oil in batches and fry for 2–3 minutes until crisp and golden brown.
11
Drain on fresh paper towels and immediately sprinkle with 1 teaspoon salt; toss to coat while hot.

12
Transfer fries to a warm serving plate. Serve hot with your favorite condiments (ketchup, aioli, mayo, cheese sauce, etc.).