Description
Ridiculously crisp outside with a tender, fluffy center, these French fries are made using a reliable double-fry technique for restaurant-level crunch.
Ingredients
- 2 pounds (900 g) russet potatoes
- 3–4 cups neutral oil (canola, peanut, or refined avocado)
- Flaky sea salt
Instructions
- Cut russet potatoes into 1/4–1/2 inch (6–12 mm) sticks.
- Soak them in cold water for at least 30 minutes or up to overnight.
- Dry the potatoes thoroughly with towels.
- Heat oil in a deep pot to 325°F (160°C).
- Fry potatoes in batches for 3–5 minutes until pale and tender, then drain and cool.
- Increase oil temperature to 375°F (190°C).
- Fry again for 2–4 minutes until golden and crisp.
- Season immediately with flaky sea salt and serve.
Notes
For best results, use a thermometer to control oil temperatures, and do not overcrowd the pan during frying.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Deep-frying
- Cuisine: American