Ingredients
- Peanut or other vegetable oil, for frying
- 2 pounds baking potatoes, like russets
- Salt, to taste
Directions
Pour oil in a deep fryer or heavy saucepan to reach halfway up the sides of the pan. Heat to 325 degrees F, use a deep fry thermometer to determine this. While the oil is heating, peel the potatoes and push through a French fry cutter to form uniform sticks. As you go, place the cut potatoes in a bowl of ice water to release some of the starch and to keep them from browning.
Dry the potato strips thoroughly, this will keep the oil from splattering. Fry the potatoes in batches so the pan isn't crowded and the oil temperature does not plummet. Cook for 3 minutes until they are soft but not browned. Remove the potatoes with a long-handled metal strainer and drain on brown paper bags.
Bring oil temperature up to 375 degrees F. Return the par-fried potatoes to the oil in batches and cook a second time for 4 minutes until golden and crispy. Drain on fresh brown paper bags then place in a serving bowl lined with paper towels. Salt and serve immediately.
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By ericmooney69_12...
Los Angeles, 43
on January 02, 2010
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Okay, I'm not an expert fry cook. But these came out PERFECT! Only thing I sort of learned is that the temperature in the oil drops fast (particularly on the first cooking. It went from like 335 to 285 and then slowly back up. So I'd get the oil to about 350+ then drop the fries (I loaded up each batch on my large mesh fry spoon thing and lowered it into the oil. When you crank it up to 375 in "part 2" of this process the temp only drops about 10-15 degrees so get it to about 385. And in about 3-4 minutes the fries will be ready. Salt right away. And I definitely recommend laying them on paperbags (lined in a cookie sheet. Seems to work really well. The fries were not greasy at all.
By johnmott59_8973473
nashville, TN
on January 19, 2008
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I had heard that two stage frying was the way to go, and I suspect that the ice water bath to let some starch wash off makes a difference.
This worked the first time. In the first frying stage the oil got down to 250, but I wasn't worried, I believe its actually important not to have it too hot. In the second stage I was careful to use small batches so the oil was at 360 or higher for good browning.
The taste was pure strong potato.
By bhrhinehart_6862781
Ammon, ID
on December 05, 2007
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Very easy recipe to follow and the fries were PERFECT. I've seen Alton Brown do this technique so I knew it would be great. I served my fries alongside my own cuban chicken sandwich and topped them with fine and coarse kosher salt and fresh cilantro garnish. These would be delicious with malt vinegar, fry sauce, plain or any other way. Fabulous!
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