Fries are a staple in many homes around the world. This recipe will have you making fries at home that are far better than any fast food joint. And you can make them in large batches to save in the freezer for a quick snack anytime.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Side
Cuisine: American, French
Keyword: finger food, freezer friendly
Servings: 6
Calories: 104kcal
Ingredients
2poundbaking potatoeslike russets
Peanut oilor other oil for frying
Saltto taste
Instructions
Prep the potatoes
Pour oil in a deep fryer or heavy saucepan to reach halfway up the sides of the pan. Heat to 325 degrees F, use a deep fry thermometer to determine this.
While the oil is heating, peel the potatoes and push through a French fry cutter to form uniform sticks. As you go, place the cut potatoes in a bowl of ice water to release some of the starch and to keep them from browning.
Par-fry the potatoes
Dry the potato strips thoroughly, this will keep the oil from splattering. Fry the potatoes in batches so the pan isn't crowded and the oil temperature does not plummet.
Cook for 3 minutes until they are soft but not browned.
Remove the potatoes with a long-handled metal strainer and drain on brown paper bags.
Repeat for additional batches.
Fry the potatoes again
Bring oil temperature up to 375 degrees F. Return the par-fried potatoes to the oil in batches and cook a second time for 4 minutes until golden and crispy.
Drain on fresh brown paper bags then place in a serving bowl lined with paper towels.
Salt generously.
Repeat for additional batches.
Notes
We prefer to do bigger batches and freeze at the par-fried (first fry) stage. To freeze, let fries cool to the touch and place in Ziploc or freezer containers. When ready, fry from a frozen state for a minute or two longer.