Follow these steps for perfect results
russet potatoes
peeled
vegetable oil
for frying
salt
Peel 6 medium russet potatoes.
Cut the potatoes into 1/4" (1cm) strips.
Place the potato strips in a bowl of ice water to cover completely.
Refrigerate for at least 10 minutes, preferably 1 to 2 hours.
Remove potato strips from water and dry thoroughly on paper towels.
Heat vegetable oil to 375F (190C) in a deep fryer or large pot.
Place strips in a frying basket and carefully lower into the hot oil.
Fry for 5 to 8 minutes, then remove and drain on dry paper towels.
Refrigerate the par-cooked fries for later use if desired.
Increase the oil temperature to 400F (205C).
Cook fries for the second time until they are crisp and golden, about 3 to 5 minutes.
Drain on paper towels.
Season with salt to taste and serve immediately.
Expert advice for the best results
Soaking the potatoes in ice water helps remove excess starch for crispier fries.
Ensure the oil temperature is accurate for optimal frying.
Do not overcrowd the frying basket.
Everything you need to know before you start
15 minutes
The fries can be par-cooked and refrigerated for later frying.
Serve in a cone or basket lined with paper.
Serve with ketchup, mayonnaise, or other dipping sauces.
Pair with burgers, sandwiches, or grilled meats.
Crisp and refreshing
Discover the story behind this recipe
A popular and widely consumed side dish around the world.
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