Pimp My Fries

Total Time:
2 hr 44 min
Prep:
20 min
Inactive:
2 hr
Cook:
24 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • 4 russet potatoes, washed
  • 4 cups canola oil
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon paprika
Directions

Slice the potatoes into 1/4-inch thick sticks and put in a bowl of cold water. Rinse the sliced potatoes in cold water then place back into a bowl of cold water. Refrigerate for 2 hours or as long as overnight.

Heat the canola oil in a large heavy-bottomed pot over medium-high heat to 345 degrees F.

Remove the potatoes from water to a sheet tray lined with paper towels and pat dry. Working in 2 batches, fry the potatoes for 5 minutes, then remove them to a sheet tray lined with paper towels. Let cool to room temperature.

Raise the heat of the oil to 360 degrees F. Fry the potatoes a second time, in 2 batches, until golden brown and crispy, about 3 minutes. Remove to a sheet tray lined with paper towels.

In a small bowl combine the salt, pepper, and paprika. Transfer the fries to a serving bowl, sprinkle with the salt mixture and serve.


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