French Fries

• • Potatoes: Russet (Idaho) potatoes (high starch, low moisture)
• • Oil: Neutral high-smoke-point oil like canola, vegetable, or peanut oil
• • Seasoning: Kosher salt or fine sea salt
• • Equipment: Large pot or deep fryer, deep-fry thermometer, wire cooling rack, and paper towels

Method

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   1. Prep and Cut:

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   • Peel and slice: Peel your Russet potatoes (or leave the skin on for extra texture) and cut them into uniform 1/2-inch planks, then into 1/2-inch matchsticks.

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   • Soak: Submerge the cut fries in cold water (or ice water) for 30 minutes to 1 hour to remove excess surface starch.

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   • Dry completely: Drain the potatoes and lay them out on a clean kitchen towel or paper towels. Pat them thoroughly dry—removing moisture is vital for crispiness and safety.

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   2. First Fry (Blanching / Poaching):

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   • Heat the oil: Heat your neutral oil in a large pot to 275°F to 300°F (135°C–150°C). Use a deep-fry thermometer to monitor the temperature.

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   • Cook low and slow: Add the potatoes in small batches so you do not overcrowd the pot. Fry for 4 to 5 minutes until they are softened and cooked through, but not browned.

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   • Cool: Remove the fries with a slotted spoon or spider and let them drain and cool completely on a wire rack or paper towels (at least 10–15 minutes). (Tip: At this stage, you can also freeze them for later)

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   3. Second Fry (Crisping):

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    • Raise the temperature: Increase the oil temperature to 400°F (200°C).

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    • Fry for gold: Working in small batches again, drop the pre-cooked fries back into the hot oil. Fry for 2 to 3 minutes (or about 5 minutes depending on thickness) until they turn deep golden-brown and extra crispy.

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    • Season and serve: Immediately remove the fries from the oil, drain briefly, and toss them generously with kosher salt while they are still hot so it sticks properly. Serve right away with your favorite dipping sauce.