Ⓥ Hand-cut Fries Recipe

Inspired by The Yard

Time12h

Serves4

Hand-cut potatoes soaked overnight then double-fried.

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Ingredients

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1
Soak the Potatoes
Peel and cut the russet potatoes into thick fries. Place them in a large bowl of cold water and soak overnight in the refrigerator.
2
First Fry
The next day, drain the potatoes and pat them dry with paper towels. In a large pot or deep fryer, heat the vegetable oil to 325°F (163°C). Carefully add the fries in batches and fry for about 4-5 minutes until they are soft but not browned. Remove and let them drain on paper towels.
3
Cool and Prepare for Second Fry
Let the fries cool for at least 30 minutes. This step is crucial for achieving the perfect texture.
4
Second Fry
Increase the oil temperature to 375°F (190°C). Fry the cooled potatoes in batches again for 2-3 minutes until they are golden brown and crispy. Remove and drain on paper towels.
5
Season and Serve
While the fries are still hot, sprinkle with salt to taste. Serve immediately.