How To Make The Crunchiest, Creamiest French Fries Ever
Making perfect French fries at home is not hard; there are just a few important steps to follow to get your fries super crunchy on the outside with a good cooked-potato texture and flavor on the inside.
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French Fries (Pommes Frites)
Learn how to make the crunchiest, creamiest French Fries (Pommes Frites) in 5 easy steps.
4 each Russett Potatoes
2 quarts vegetable oil
sea salt and black pepper, to taste
1. Peel the potatoes and put them in a bowl of cold water to keep them from turning brown. Cut the potatoes lengthwise into 3/8-inch-thick slices (if you have a mandolin or French fry cutter, use it). Cut the slices into fry shapes. Soak them in cold water for 2 hours or even better overnight. The longer the potatoes sit in water, the more starch that will come out of them, and the crispier your French fries will be.
2. Bring a large pot of heavily salted water to a rapid boil. Drop French fries in and bring them back to a boil. Remove the potatoes and drain well. Cool off on a cookie sheet in your refrigerator.
3. In a large, heavy saucepan, Dutch oven, or deep fryer, heat the oil to 300°F.
4. Drain and completely dry the fries. Working in two batches, drop them into the hot oil and cook until a crust forms on the exterior, about 5 minutes. The fries should be the same color at this point. Using a spider strainer, transfer the fries to paper towels to drain.
5. Once all the potatoes have been fried, increase the temperature of the oil to 375°F. Again, working in batches, cook the fries until golden brown and crispy, 2 to 3 minutes. As you remove them from the oil, carefully shake to drain off excess oil. Then, transfer the fries to a warm serving dish, toss generously with salt, and serve.