Description
Delicious homemade crispy french fries made from fresh Russet potatoes.
Ingredients
Scale
- 2 pounds Russet potatoes, peeled
- 2 quarts Peanut or vegetable oil for deep-frying
- 1 tablespoon Fine sea salt
- 4 cups Ice water for soaking
Instructions
- Cut peeled potatoes into uniform 1/4-inch by 1/4-inch matchsticks using a chef knife or mandoline.
- Submerge potato sticks in a bowl of ice water for 30 minutes to remove excess surface starch and prevent oxidation.
- Drain the potatoes and pat them completely dry using lint-free kitchen towels; moisture will cause oil splatter and prevent crisping.
- Heat oil in a heavy-bottomed pot or deep fryer to a temperature of 325°F (163°C).
- Perform the first fry (blanching) by cooking the potatoes in batches for 3 to 5 minutes until they are soft and pale but not browned.
- Remove potatoes with a slotted spoon and drain on a wire rack set over a baking sheet; allow to cool to room temperature for at least 15 minutes.
- Increase the oil temperature to 375°F (190°C).
- Perform the second fry by cooking the blanched potatoes in batches for 2 to 3 minutes until they achieve a deep golden brown color and crisp texture.
- Transfer the fries to a paper-lined bowl and immediately toss with sea salt while the surface oil is still hot to ensure adherence.
Notes
- Ensure that potatoes are thoroughly dried after soaking to avoid splatter.
- Adjust cooking times based on desired crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 1.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg