| Level: | Intermediate |
| Total: | 3 hr 30 min |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- 10 large russet potatoes
- Vegetable or peanut oil, for frying
- Sea salt
Instructions
- Peel and rinse the potatoes, then cut them into sticks by cutting each potato into 4 or 5 vertical pieces, then cutting each piece into sticks. Put the potato sticks in a large bowl, cover with cold water and swish them around to get off the extra starch. Pour off the starchy water and add fresh water. Continue washing the potatoes until the water runs clear. Cover with water again and allow them to soak for 2 or 3 hours. (You can also stick them in the fridge and let them soak for up to 3 days.)
- When you’re ready to make the fries, drain off the water and lay the potatoes sticks on baking sheets lined with paper towels. Blot them with more paper towels to dry them.
- Heat a few inches of oil in a heavy pot until a deep-fry thermometer registers 300 degrees F. In 3 or 4 batches, cook the potatoes until soft, about 1 minute per batch. They should not be brown at all at this point! You just want to start the cooking process. Remove each batch and drain them on new/dry paper towels.
- When all the potatoes have been fried once, turn up the heat until the oil reaches 400 degrees F. Start frying the potatoes in batches again, cooking until the fries are golden and crisp, 1 to 2 minutes. Remove from the oil and drain on paper towels.
- Sprinkle the fries with sea salt and dive in!
Reviews
Excellent!! I either use a knife or mandolin to cut. These thin fries are the best. I usually get order fries like this from a restaurant that is nearby. Due to the pandemic, we have not been eating out or ordering takeout. It is great to be able to make these at home–in fact these are much better. I always use the double fry method for my fries, and they turn out amazing.
Recipe was good but be careful – I used a dutch oven with a few inches of oil and it bubbled over when I added the fries. Think burning hot oil all over my stove top. It wasnt pretty so be careful. Fries turned out delicious but it was quite the cleanup.
I forgot to add the five stars. This was so good I wanted to go ahead and review it again
Anonymous – please don’t take up space in the review section if you haven’t tried the recipe. A good sharp knife makes cutting sticks an easy task as would a mandolin. Try it and you’ll see. I depend on reviews to share the outcome of following the recipe not to complain about a recipe you haven’t tried – in this case, I’d like to know more about the results of the double fry.
http://thepioneerwoman.com/cooking/thin-fries/
why all the hostility. it was just a question.
Very good! Thanks for sharing!
These are so good, I love thin french fries!!