Russet potatoes cut thick, soaked in water, twice-fried — first at 300°F to cook through, then at 375°F to develop the crust. Salted the moment they come out. Everything else is up to you.

Crispy French Fries

Stephanie Sharpe

@steph

3 months ago

Russet potatoes cut thick, soaked in water, twice-fried — first at 300°F to cook through, then at 375°F to develop the crust. Salted the moment they come out. Everything else is up to you.

Recipe

Ingredients

·4 large russet potatoes (you can peel them if you don't like the skin but I personally love those crispy end bits)

·Vegetable oil for frying

·Kosher salt immediately after frying

·Optional: garlic salt, rosemary, chives, parsley, green onion, parmesan

Instructions

1.Cut potatoes into 1/2 inch fries. Soak in cold water 30 minutes.

2.Dry completely — water is the enemy of a crispy fry. Tip: I left mine on the paper towel for a couple hours.

3.First fry: heat oil to 300°F. Fry in batches 8-10 minutes until cooked but pale.

4.Rest on a rack. Can refrigerate at this stage.

5.Second fry: heat oil to 375°F. Fry until deeply golden, 3-4 minutes.

6.Scoop out of the oil and put on a rack over a baking sheet. Salt immediately, then eat immediately.

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