Classic Crispy Golden French Fries
Classic Crispy Golden French Fries
Ingredients
- 2 pounds russet potatoes, peeled and cut into 1/4-inch thick fries
- 6 cups peanut oil, for deep frying
- 1 teaspoon fine sea salt, or to taste
Instructions
- 1
Place the cut potatoes in a large bowl and cover them completely with cold water. Let them soak for at least 30 minutes, or up to 2 hours. This step helps remove excess starch, leading to crispier fries.
⏱️ 30 min
- 2
Drain the potatoes thoroughly. Spread them out in a single layer on several layers of paper towels or a clean kitchen towel. Pat them completely dry. This is a crucial step to prevent oil splattering and ensure crispiness.
⏱️ 5 min
- 3
Pour the peanut oil into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until a deep-fry thermometer reads 300°F.
⏱️ 5 min•🌡️ 300
- 4
Working in batches to avoid overcrowding the pot, carefully add a portion of the dried potato sticks to the hot oil. Fry for 5 to 7 minutes, or until the fries are soft and slightly pale, but not yet browned. This is the first fry, or blanching stage.
⏱️ 10 min•🌡️ 300
- 5
Using a slotted spoon or spider, remove the blanched fries from the oil and transfer them to a wire rack set over a baking sheet to drain and cool completely. Repeat with the remaining potato batches. Allow the fries to cool for at least 15 minutes, or up to 30 minutes.
⏱️ 15 min
- 6
Increase the oil temperature to 375°F.
⏱️ 5 min•🌡️ 375
- 7
Once the oil reaches 375°F, return the cooled fries to the hot oil in batches. Fry for 3 to 5 minutes, or until they are golden brown and perfectly crispy. This is the second fry, which develops the crisp texture.
⏱️ 8 min•🌡️ 375
- 8
Remove the crispy fries from the oil and place them on a clean wire rack or a paper towel-lined plate to drain any excess oil. Immediately season generously with fine sea salt to taste.
⏱️ 2 min
- 9
Serve the classic crispy golden french fries hot and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Classic Crispy Golden French Fries
Ingredients
- 2 pounds russet potatoes, peeled and cut into 1/4-inch thick fries
- 6 cups peanut oil, for deep frying
- 1 teaspoon fine sea salt, or to taste
Instructions
- 1
Place the cut potatoes in a large bowl and cover them completely with cold water. Let them soak for at least 30 minutes, or up to 2 hours. This step helps remove excess starch, leading to crispier fries.
⏱️ 30 min - 2
Drain the potatoes thoroughly. Spread them out in a single layer on several layers of paper towels or a clean kitchen towel. Pat them completely dry. This is a crucial step to prevent oil splattering and ensure crispiness.
⏱️ 5 min - 3
Pour the peanut oil into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until a deep-fry thermometer reads 300°F.
⏱️ 5 min•🌡️ 300 - 4
Working in batches to avoid overcrowding the pot, carefully add a portion of the dried potato sticks to the hot oil. Fry for 5 to 7 minutes, or until the fries are soft and slightly pale, but not yet browned. This is the first fry, or blanching stage.
⏱️ 10 min•🌡️ 300 - 5
Using a slotted spoon or spider, remove the blanched fries from the oil and transfer them to a wire rack set over a baking sheet to drain and cool completely. Repeat with the remaining potato batches. Allow the fries to cool for at least 15 minutes, or up to 30 minutes.
⏱️ 15 min - 6
Increase the oil temperature to 375°F.
⏱️ 5 min•🌡️ 375 - 7
Once the oil reaches 375°F, return the cooled fries to the hot oil in batches. Fry for 3 to 5 minutes, or until they are golden brown and perfectly crispy. This is the second fry, which develops the crisp texture.
⏱️ 8 min•🌡️ 375 - 8
Remove the crispy fries from the oil and place them on a clean wire rack or a paper towel-lined plate to drain any excess oil. Immediately season generously with fine sea salt to taste.
⏱️ 2 min - 9
Serve the classic crispy golden french fries hot and enjoy!