Homemade French Fries
Russet potatoes are ideal. Since they’re dense, they don’t contain as much water inside, which allows them to get extra crispy.
How Many Potatoes Do You Need?
It takes way more potatoes than you think to make French fries. Calculate about 2 large Russet potatoes per person.
Why Soak Potatoes for French Fries?
Soaking potatoes in cold water helps get rid of the starch. Starch makes things crumbly and soft, and we want our fries to be sturdy and crisp. Soak them for at least one hour, or as long as overnight. The longer you can soak them, the better. Store them in the fridge while they soak.
Why Double Fry?
Frying potatoes twice is the best way to obtain the crispiest result.
We recommend using our Heavy Duty French Fry Cutter, stainless steel mixing bowl, cutting board and a paring and/or Chef's knife.
Slice the potatoes 1/2 inch thick. (A French Fry Cutter makes this easier.)
Soak them cold in water for at least an hour or overnight. (Longer = crispier fries)
Rinse them twice with cold water and pat the completely dry.
Heat oil to 300 degrees. Using a Dutch Oven or similar size stock pot, fry the potatoes in about 6 batches for 5-6 minutes. Don’t overcrowd them by placing too many in at a time, they won’t be as crispy. Use a slotted spoon and place on a paper towel.
Increase heat to 400 degrees. Fry in batches until golden brown, about 5 minutes.
Place them on paper towels and sprinkle immediately with salt. Serve with ketchup or your choice of condiments.