Homemade French Fries (Double-Fried)
Russet potato sticks soaked, then fried twice, first at a lower temperature and then hot, for crisp outsides and fluffy centers.
Ingredients
Main Ingredients
- 2 lb russet potatoes about 4 large, cut into 1/4 to 3/8-inch sticks
- 2 qt peanut or vegetable oil for frying
- kosher salt to taste
Instructions
Cooking
- Soak the cut potatoes in cold water for at least 30 minutes. Drain and pat completely dry.
- Heat the oil in a deep pot to 325°F (165°C). Fry the potatoes in small batches 5 to 6 minutes until soft and pale. Drain on a wire rack and rest 15 minutes.
- Raise the oil to 375°F (190°C). Fry the potatoes again in batches 3 to 4 minutes until deep golden and crisp.
- Drain and salt immediately. Serve hot.
Notes
Prep time includes a 30-minute soak. Nutrition values are an estimate per serving, based on 4 servings. Use a thermometer and never fill the pot more than halfway with oil. Best fresh.