Recipe courtesy of Carl Ruiz

Mini French Fries

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  • Level: Intermediate
  • Total: 45 min (includes resting time)
  • Active: 35 min
  • Yield: 6 servings
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Ingredients

3 large russet potatoes

1 quart peanut oil

Kosher salt

Directions

Special equipment:
a deep-frying thermometer; a spider
  1. Peel the potatoes, then shred them on the largest holes of a box grater. Soak in cold water to remove starch and prevent browning, 5 minutes. Strain in a colander and dry on paper towels.
  2. Heat the oil in a Dutch oven or deep skillet over medium-high heat until the temperature reaches 375 degrees F.
  3. Fry the potatoes in batches, moving the potatoes gently with a spider to keep them separated, until brown and crispy, about 4 minutes. Remove to a bowl, season with salt and toss to ensure all the fries are thoroughly seasoned. Serve with Frita Cubano or your burger of choice.