Classic French Fries
Crispy golden french fries with a fluffy interior, seasoned to perfection.
10 mins
Prep Time
20 mins
Cook Time
4
Servings
Ingredients
- 4 large russet potatoes
- 4 cups vegetable oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional)
Nutrition Facts
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Instructions
Peel the potatoes and cut them into even 1/2-inch thick sticks. Rinse under cold water to remove excess starch.
Soak the cut potatoes in a bowl of cold water for at least 30 minutes. This helps remove more starch for crispier fries.
Drain the potatoes and pat them completely dry with a clean kitchen towel or paper towels.
Heat the vegetable oil in a deep fryer or large pot to 300°F (150°C). Fry the potatoes in batches for 5-6 minutes until soft but not browned. Remove and drain on paper towels.
Increase oil temperature to 375°F (190°C). Fry the potatoes again in batches for 2-3 minutes until golden brown and crispy.
Remove fries from oil, drain on fresh paper towels, and immediately season with salt, pepper, and paprika while hot.
Serve immediately while hot and crispy for best results.
Chef's Tips
- Double Frying: The two-step frying process (first at lower temp, then higher) is key for perfect texture.
- Oil Temperature: Use a thermometer to maintain proper oil temperature for consistent results.
- Potato Type: Russet potatoes are ideal due to their high starch content.
- Seasoning Variations: Try garlic powder, cayenne pepper, or truffle salt for different flavors.
- Storage: For best results, don't store cut potatoes in water for more than 8 hours.
- Safety: Never leave hot oil unattended and be careful of splatters.
