French fries

Ingredients :       


4 large russet or 

kinnebec potatoes, 

peeled and cut into 1/4 

by 1/4-

inch thick batons

2 quarts peanut oilSalt and pepper




Directions :


Rinse cut potatoes in a large bowl with lots of cold running water 

until water becomes clear. 

Cover with water by 

1-inch and cover with ice. Refrigerate at least 30 minutes and up to 

1 day.


In a deep-fryer, heat the oil to 325 degrees F. Be sure not to fill the 


oil beyond the maximum fill line.


Drain ice water from cut fries and wrap potato pieces in a clean 

dishcloth or tea towel and thoroughly pat dry. 


Add fries, a handful at a time, to the hot oil. Fry, stirring 


occasionally, until potatoes are soft and limp and begin to turn a 


blond color, about 6 to 8 minutes. Use the basket to carefully 


remove fries from the oil and set aside to drain on paper towels.


Let rest for at least 10 minutes or up to 2 hours.When ready to 


serve the French fries, reheat the oil to 350 degrees F. Transfer the 


blanched potatoes to the hot 


oil and fry again, stirring frequently, until golden brown and 


puffed, about 1 to 2 minutes. 


Transfer to paper lined 


platter and sprinkle with salt and pepper, to taste. Serve 


immediately.