- Level: Intermediate
- Total: 2 hr 44 min
- Prep: 20 min
- Inactive: 2 hr
- Cook: 24 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1416
- Total Fat
- 146 g
- Saturated Fat
- 11 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 396 mg
- Level: Intermediate
- Total: 2 hr 44 min
- Prep: 20 min
- Inactive: 2 hr
- Cook: 24 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1416
- Total Fat
- 146 g
- Saturated Fat
- 11 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 396 mg
Ingredients
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.
