Ingredients
2 lbs Russet potatoes
1.50 quarts vegetable oil (or oil suitable for high heat frying)
1 tbsp fine sea salt
½ tsp freshly ground black pepper
Directions
1Scrub potatoes thoroughly and peel. Cut potatoes into even, ¼ -inch thick french fries. Soak fries in a bowl of ice water for at least 30 minutes (this removes excess starch).
Prep Your Spuds
2Drain and rinse fries, then pat completely dry with clean kitchen towels. Heat oil in a deep fryer or heavy-bottomed pot to 325°F. Working in batches, fry potatoes for 4-5 minutes until softened but not browned (this is called 'blanching'). Remove with a slotted spoon and drain on paper towels.
The First Fry
3Spread blanched fries on baking sheets and freeze for at least 30 mins (or overnight for extra-crisp fries). Heat oil to 375°F. Fry frozen fries in batches for 2-3 minutes until golden brown and crispy. Drain on fresh paper towels, season immediately with salt and pepper.
Freeze and Finish
Ingredients
Ingredients
2 lbs Russet potatoes
1.50 quarts vegetable oil (or oil suitable for high heat frying)
1 tbsp fine sea salt
½ tsp freshly ground black pepper
Directions
Directions
1Scrub potatoes thoroughly and peel. Cut potatoes into even, ¼ -inch thick french fries. Soak fries in a bowl of ice water for at least 30 minutes (this removes excess starch).
Prep Your Spuds
2Drain and rinse fries, then pat completely dry with clean kitchen towels. Heat oil in a deep fryer or heavy-bottomed pot to 325°F. Working in batches, fry potatoes for 4-5 minutes until softened but not browned (this is called 'blanching'). Remove with a slotted spoon and drain on paper towels.
The First Fry
3Spread blanched fries on baking sheets and freeze for at least 30 mins (or overnight for extra-crisp fries). Heat oil to 375°F. Fry frozen fries in batches for 2-3 minutes until golden brown and crispy. Drain on fresh paper towels, season immediately with salt and pepper.
