Ingredients
- 4 large russet or kinnebec potatoes, peeled and cut into 1/4 by 1/4-inch thick batons
- 2 quarts peanut oil
- Salt and pepper
Directions
Rinse cut potatoes in a large bowl with lots of cold running water until water becomes clear. Cover with water by 1-inch and cover with ice. Refrigerate at least 30 minutes and up to 2 days.
In a 5-quart pot or Dutch oven fitted with a candy or deep-frying thermometer, (or in an electric deep fryer), heat oil over medium-low heat until the thermometer registers 325 degrees F. Make sure that you have at least 3 inches of space between the top of the oil and the top of the pan, as fries will bubble up when they are added.
Drain ice water from cut fries and wrap potato pieces in a clean dishcloth or tea towel and thoroughly pat dry. Increase the heat to medium-high and add fries, a handful at a time, to the hot oil. Fry, stirring occasionally, until potatoes are soft and limp and begin to turn a blond color, about 6 to 8 minutes. Using a skimmer or a slotted spoon, carefully remove fries from the oil and set aside to drain on paper towels. Let rest for at least 10 minutes or up to 2 hours.
When ready to serve the French fries, reheat the oil to 350 degrees F. Transfer the blanched potatoes to the hot oil and fry again, stirring frequently, until golden brown and puffed, about 1 minute. Transfer to paper lined platter and sprinkle with salt and pepper, to taste. Serve immediately.
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By dag616
Houston, TX
on May 05, 2013
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Lol, you don't fry with olive oil. These came out great. Followed recipe as read and yes came out awesome.
By IB_Katie
Imperial Beach, CA
on February 14, 2013
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This was a super easy recipe to make and turned out great. IMPORTANT NOTE: I saw a review where the reviewer changed the oil and that may have been the fatal flaw. There are certain criteria that an oil must meet to be properly used for frying. While olive oil is healthier, it is not a recommended substitute for an oil with a higher smoking point such as peanut oil, vegetable oil or sunflower oil. If you don't have peanut oil at home, you may like to refer to the chart on this website - fitfrying dot com forward slash select-the-right-oil dot html -to get an idea of acceptable oils for frying.
By chichel
LaLa Land
on January 22, 2013
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I am always looking for a recipe to improve on my mistakes. I actually followed this recipe to a "T". It was very disappointing that I had my whole dinner based on the fries. This recipe does not work. I did not have peanut oil, substituted with olive oil. I dont think the oil "type" will drastically change the results. And I say it because I have tried to "Fry" in all kinds of oils. By that I mean the healthiest wise and even to the way we do in the south. So tonight for my dinner it was time consuming and not meeting to the results expected. Like I have done before, just with one time frying then to the oven will be easier, faster and healthier. Emerill let me down on this one. They will be crunchy in the oven with less time and easier to get the dinner ready.
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