Homemade Russet French Fries
Homemade Russet French Fries
Ingredients
- 2 pounds russet potatoes, peeled and cut into 1/4-inch thick fries
- 8 cups cold water, for soaking
- 6 cups vegetable oil, or other high smoke point oil, for frying
- 1 teaspoon salt, or to taste
Instructions
- 1
Peel the russet potatoes and cut them into 1/4-inch thick fries. For best results, use a mandoline or a sharp knife to ensure even thickness.
⏱️ 10 min
- 2
Place the cut potatoes in a large bowl and cover them with cold water. Let them soak for at least 30 minutes (or up to several hours in the refrigerator) to remove excess starch. This step is crucial for crispy fries.
⏱️ 5 min
- 3
After soaking, drain the potatoes thoroughly and pat them completely dry with paper towels or a clean kitchen towel. Any remaining moisture can cause the oil to splatter.
⏱️ 5 min
- 4
In a large, heavy-bottomed pot or Dutch oven, pour the vegetable oil to a depth of about 3 inches. Heat the oil over medium-high heat until it reaches 325°F (160°C). Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 325
- 5
Carefully add a single layer of fries to the hot oil, being careful not to overcrowd the pot. Fry for 5-7 minutes, or until the fries are soft and slightly pale, but not browned. This is the first fry.
⏱️ 7 min•🌡️ 325
- 6
Using a slotted spoon or spider, remove the fries from the oil and transfer them to a wire rack set over a baking sheet to drain. Allow them to cool for at least 5 minutes.
⏱️ 5 min
- 7
Increase the oil temperature to 375°F (190°C).
⏱️ 3 min•🌡️ 375
- 8
Return the par-fried potatoes to the hot oil in batches. Fry for another 3-5 minutes, or until they are golden brown and crispy. This is the second fry.
⏱️ 5 min•🌡️ 375
- 9
Remove the crispy fries from the oil and place them back on the wire rack to drain any excess oil. Immediately season generously with salt.
⏱️ 2 min
- 10
Serve hot with your favorite dipping sauces.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Russet French Fries
- 2 pounds russet potatoes, peeled and cut into 1/4-inch thick fries
- 8 cups cold water, for soaking
- 6 cups vegetable oil, or other high smoke point oil, for frying
- 1 teaspoon salt, or to taste
Instructions
- 1
Peel the russet potatoes and cut them into 1/4-inch thick fries. For best results, use a mandoline or a sharp knife to ensure even thickness.
⏱️ 10 min - 2
Place the cut potatoes in a large bowl and cover them with cold water. Let them soak for at least 30 minutes (or up to several hours in the refrigerator) to remove excess starch. This step is crucial for crispy fries.
⏱️ 5 min - 3
After soaking, drain the potatoes thoroughly and pat them completely dry with paper towels or a clean kitchen towel. Any remaining moisture can cause the oil to splatter.
⏱️ 5 min - 4
In a large, heavy-bottomed pot or Dutch oven, pour the vegetable oil to a depth of about 3 inches. Heat the oil over medium-high heat until it reaches 325°F (160°C). Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 325 - 5
Carefully add a single layer of fries to the hot oil, being careful not to overcrowd the pot. Fry for 5-7 minutes, or until the fries are soft and slightly pale, but not browned. This is the first fry.
⏱️ 7 min•🌡️ 325 - 6
Using a slotted spoon or spider, remove the fries from the oil and transfer them to a wire rack set over a baking sheet to drain. Allow them to cool for at least 5 minutes.
⏱️ 5 min - 7
Increase the oil temperature to 375°F (190°C).
⏱️ 3 min•🌡️ 375 - 8
Return the par-fried potatoes to the hot oil in batches. Fry for another 3-5 minutes, or until they are golden brown and crispy. This is the second fry.
⏱️ 5 min•🌡️ 375 - 9
Remove the crispy fries from the oil and place them back on the wire rack to drain any excess oil. Immediately season generously with salt.
⏱️ 2 min - 10
Serve hot with your favorite dipping sauces.
⏱️ 1 min