French Fries

🛒Ingredients (Grocery List)

• 2 quarts Vegetable Oil for deep-frying

• 2 pounds Russet or Idaho Potatoes, peeled and cut into 3/4-inch-thick-fries

• Salt

🍴Serves: 4

⏰Prep Time: 10 min

⏱️Cook Time: 15 min

🥣Instructions

1. In a large pot, heat the Oil to 325 degrees.

2. Pat the Potatoes thoroughly dry. Working in batches, fry the Potatoes, stirring several times, until softened but not browned. 3 to 4 minutes. Using a slotted spoon, transfer to a paper towel-lined platter to drain and cool.

3. Heat the Oil to 375 degrees. Fry the Potatoes a second time until golden, 4 to 6 minutes.

4. Transfer to a paper towel-lined platter to drain. Sprinkle with Salt and serve piping hot.

💡Tips

• I fry my Potatoes once before serving. Then I fry them a second time once everyone is at the table, so I can serve them very hot.

• The Potatoes should be completely submerged in a hot Oil to cook properly. If you add too many at once, the temperature of the Oil will drop and the Potatoes will cook too slowly and stick together, soaking up too much Oil when you want them to be crisp and light.

• Please note that cut Potatoes that aren’t perfectly dry that haven’t been carefully wiped can make the Oil boil over. The moisture expands when it hits the hot Oil and makes it froth up.