| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 15 min |
| Inactive: | 30 min |
| Cook: | 20 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 15 min |
| Inactive: | 30 min |
| Cook: | 20 min |
| Yield: | 8 servings |
Ingredients
- 4 (4 to 5-inches long) russet potatoes (about 2 pounds)
- 2 quarts canola oil
- 1 tablespoons fine-grain sea salt
- 1 teaspoon freshly ground black pepper
Instructions
- Peel potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks.
- Fill a large bowl with water and soak potatoes, submerged, for at least 30 minutes up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing.
- Heat a heavy stock pot fitted with a deep-fry thermometer with oil to 325 degrees F.
- Remove potatoes from the water, and pat dry to remove excess water. Add 2 handfuls of potatoes to hot oil. There should be at least 1-inch of oil above the potatoes. Par cook until potatoes are light brown, 5 to 7 minutes. Remove potatoes, gently shaking off excess oil and let drain on rack. Repeat until all of the potatoes are par cooked.
- Raise heat of oil to 350 degrees F.
- Cook potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove from oil, shake off excess oil, and season lightly in a bowl with salt and pepper. Repeat until all potatoes are cooked.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 222 |
| Total Fat | 17 g |
| Saturated Fat | 1 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 305 mg |
| Serving Size | 1 of 8 servings |
| Calories | 222 |
| Total Fat | 17 g |
| Saturated Fat | 1 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 305 mg |
Reviews
i like frys
I haven’t tried cooking them yet, but do you know that on Canival cruise line they switched to frozen fries, I just got off a cruise and they have messed up your fries
I have always avoided making deep fried french fries at home because they are always soggy. This technique was perfect. My fries were perfect. I’m also thinking of par cooking a bunch of these ahead of time, then freeze to finish off as needed.
Well my house burnt down but fries were 10/10
Best homemade fries method I’ve come across.
This recipe is amazing comes out perfectly.
Ok
I have made these three times now for guests. They are a huge hit!
Absolutely love. I don’t understand why more restaurants use this instead of frozen fries.
Delicious!!