| Level: | Intermediate |
| Total: | 1 hr 20 min |
| Prep: | 20 min |
| Cook: | 1 hr |
| Yield: | 4 to 6 servings |
Ingredients
- 4 (about 2 1/2 pounds) large russet potatoes
- Extra-virgin olive oil
- Kosher salt, for seasoning
- 2 cups potato starch
- 2 to 3 quarts combined 50/50 olive and vegetable oil, for deep-frying
Instructions
- Preheat oven to 425 degrees F.
- Wash and gently scrub potatoes under cold running water to remove any excess dirt and thick skin. Poke with a fork to make holes all over – this allows the moisture to escape while baking. Drizzle with extra-virgin olive oil, season with salt and place into preheated oven. Bake for 35 to 40 minutes until a paring knife goes through cleanly but the potato is still firm to touch.
- Remove from oven and allow to cool so you can handle them. Cut into large wedges and lay out in a single layer to dry slightly before dusting with a little potato starch. Turn them over and dust again.
- Heat some oil in a large pot to 350 degrees F.
- Fry the potatoes in batches for 5 to 7 minutes until golden brown. Drain on paper towels and season with salt immediately.
Reviews
I made these twice and although they tasted good, I found it very difficult to “dust” the potato wedges with the potato starch. It sort of clumped up…let me know if anyone has a solution.
I have always twice cooked my fries, first in the fryer at a low temp to cook the potato and then after cooling I would fry them again at a higher temp to get that nice crispy finish.
Overall, this recipe was good but my son loves a thinner fry and I found that it is very difficult to slice the potatoes thin even after cooling for 24 hours.
BTW….if you are having a hard time finding potato starch at your market, look in the Asian Food Section
I have always twice cooked my fries, first in the fryer at a low temp to cook the potato and then after cooling I would fry them again at a higher temp to get that nice crispy finish.
Overall, this recipe was good but my son loves a thinner fry and I found that it is very difficult to slice the potatoes thin even after cooling for 24 hours.
BTW….if you are having a hard time finding potato starch at your market, look in the Asian Food Section
easy to eat and very good
Wanted to make fries with our new fryer (with temp control) but wanted a recipe that used pre-cooked potatoes and found this recipe. Like many others, I didn’t have potato starch/flour on hand but since we were also doing Guy Fierie’s fish tacos, I dusted the sliced potatoes with panko flour and they turned out great!!! We used only 3 potatoes for us two and still had leftovers which I reheated in the oven at 375 Deg. for 30 min along with the fish — almost like fresh. A ‘definite do-over’ and keeper for our house!! Thank you, Tyler, for this great recipe.
I had not tried this recipe. I targeted the local store, bought potato starch and came home. I got potatoes ready, etc. then I got a thought…lets do the recipe exactly BUT corn starch, powder sugar and potato starch. Bottom line…to my taste buds…great! Each was slightly different but ALL successful! Enjoy!
What is potato starch???? Want to make rustic fries ala Tyler Florence, please advise.
Thank you Tyler. This recipe is wonderful! I couldn’t remember what potato starch is so I used regular flour. Still great. Once I figure out what the potato starch is, I’ll try that as well. Definitely a new favorite in my household. Keep up the great work Mr Cutie!
Maggie , La Habra, Ca
It was quick, easy, and I have never deep fried! Did not deviate from the recipe and wow – were they tasty! Saw the show at 9:00am and was already creating a dinner around the fries – delicious.
These potatoes where OUT OF THIS WORLD! Crispy on the outside and soft and moist on the inside. I didn’t have a deep fryer so I just fried them in a pan in some canola oil. Thanks for this Tyler!
These were so good and easy to make Tyler really kicked up the normal french fries 🙂 My kids loved them also this is a new favorite of my family i highly recommend this recipe!!!