French Fries
Nice and crispy on the outside and tender on the inside, these French Fries are just like the ones from many fast food restaurants...
Ingredients
- 4 large Russets or Yukon Gold potatoes, peeled and cut into strips
- 6 cups (1 1/2 quarts) vegetable oil, or as needed tips & tricks
- ground Himalayan pink salt, to taste
Directions
- Using a mandolin or by hand, cut potatoes evenly.
- Fill up a large bowl with cold water and add the potatoes, tossing them around to release the starch. Empty the bowl and refill it again with cold water; toss and refill one more time.
- Transfer the bowl with cold water to the fridge and chill for 2 hours and up to 24 hours for extra-crispy fries.
- Later on, drain the potatoes in a colander; let them sit for 15 minutes.
- Place a clean towel on a cutting board and drop the potatoes on it. Using paper towels, pat the potatoes dry; set aside.
- In a Dutch oven, heat oil until it reaches 300ºF.
- Working in batches, blanch the fries for 2 to 4 minutes depending on the thickness.
- Using a spider strainer or slotted spoon, remove the blanched potatoes and place them on a baking sheet lined with paper towels; let them cool while working with the others.
- Increase the oil temperature to 375ºF.
- Add blanched potatoes (the temperature will drop) and fry until golden brown, about 8 minutes.
- Scoop the fries up and transfer them to a clean baking sheet lined with paper towels to absorb any excess oil.
- Transfer the fries to a large bowl and season with salt to taste.