Frying French fries. Sounds simple enough, doesn’t it? But creating fries that are both crispy and tender is an art, and requires technique. Try these and you’ll understand.
- 4 ServingsServings
- 4 large Russet (Idaho) potatoes
- Ice water
- Canola oil, for deep frying
- Kosher salt, to taste
- Peel the potatoes, rinse and dry well.
- Cut the potatoes lengthwise into ¼ inch-thick slices, and then cut each slice lengthwise into ¼ inch-thick fries. For optimal results, keep the French fries thin and uniform.
- Place the cut fries into a large bowl of ice water, and allow them to sit for 30 minutes.
- Line a baking sheet with paper towels and set aside. Fill a large deep pot halfway with canola oil. Heat over medium-high heat until oil reaches 325°F. To test the oil without using a deep fry thermometer, dip a wooden chopstick into the oil, and wait to see if the oil starts steadily bubbling around the chopstick. If the oil bubbles very, very vigorously, then the oil is too hot. If the oil does not bubble at all, or only a few bubbles appear, then the oil is not hot enough.
- Drain the fries and pat dry with a towel or paper towels to make sure they are perfectly dry. Gently add them in batches to the hot oil. Do not overcrowd the pan, or the temperature will drop and the fries will not cook properly. Fry for 3 to 4 minutes.
- Remove the fries with a mesh skimmer or non-plastic slotted kitchen utensil, and arrange over a paper towel lined baking sheet. Allow the fries to cool.
- Increase the heat of the oil, until the oil reaches 375°F. Use the wooden stick method again; oil should bubble very vigorously.
- Fry the potatoes again in batches, for 3 to 4 minutes. Remove with the skimmer and drain on clean paper towels. Season immediately with kosher salt and serve hot.