Description
Achieve restaurant-quality results at home with this foolproof double-fry technique. By blanching the potatoes to remove excess starch and using a dual-temperature frying method, you create a perfectly golden, brittle exterior that encases a light, fluffy, and tender interior. This classic recipe is the ultimate comfort food, providing a consistent crunch that pairs perfectly with any dipping sauce.
Ingredients
4 large Russet potatoes
2 liters vegetable oil (high smoke point, such as canola)
1 tbsp fine sea salt
1 tsp black pepper (optional)
Instructions
Peel the potatoes and slice them into uniform 1/4 inch thick batons.
Submerge the cut potatoes in a large bowl of cold water for at least 30 minutes to remove excess starch.
Drain the potatoes thoroughly and pat them dry using a lint-free kitchen towel.
Heat the oil to 300°F (150°C) in a deep pot or fryer.
Fry the potato batons in small batches for 5 minutes until soft but not browned.
Remove the potatoes and let them drain on a wire rack for 15 minutes.
Increase the oil temperature to 375°F (190°C).
Fry the potatoes a second time for 3 to 4 minutes until they are golden brown and crispy.
Remove the fries carefully with a spider strainer and transfer to a bowl lined with paper towels.
Toss immediately with sea salt while hot.
Notes
Always use Russet or Idaho potatoes because their high starch content is essential for the fluffy interior. Ensure potatoes are completely dry before frying to prevent splattering. Fry in small batches to maintain oil temperature.
- Prep Time: 15
- Cook Time: 20
- Category: recipes
- Method: Deep Frying
- Cuisine: American