Ingredients
Equipment
Method
Preparation
- Wash and scrub your potatoes, then cut them into your desired fry shape. Aim for uniform thickness for even cooking.
- Soak cut potatoes in cold water for 30 minutes to remove excess starch, then thoroughly dry them before cooking.
- Heat your cooking oil in a deep fryer or heavy-bottomed pot to 325°F (160°C). Use a thermometer for accuracy!
- Fry potatoes in batches for 5-7 minutes until soft but not browned. This is a par-cooking step.
- Remove fries from the oil and let them drain on a wire rack. Allow them to cool completely.
- Increase oil temperature to 375°F (190°C). Fry the cooled potatoes again for 2-3 minutes until golden brown and crispy.
- Drain fries on a clean wire rack and immediately season with sea salt. Serve hot with your favorite dipping sauces.
Nutrition
Notes
Use starchy potatoes like Russets for the best fluffy inside and crisp outside. Do not skip soaking your cut potatoes.