Description
These crispy homemade French fries are made from scratch using Russet potatoes, fried to perfection, and seasoned with fine sea salt.
Ingredients
Scale
- 2 pounds Russet potatoes
- Peanut oil or grapeseed oil (or canola oil or vegetable oil)
- Fine sea salt
- White vinegar (optional)
Instructions
- Peel the Russet potatoes thoroughly and rinse them under cold water.
- Cut each potato lengthwise into uniform ½-inch thick slices, then cut those slices into ½-inch thick sticks.
- Transfer the potato sticks to a large bowl filled with very cold water and soak for at least 30 minutes, ideally 1-2 hours. Change the water a couple of times if possible. Optionally, add a tablespoon of white vinegar to the soaking water.
- Drain the potatoes and dry them meticulously using a clean kitchen towel or paper towels, ensuring they are bone-dry.
- Pour neutral oil into a large pot or Dutch oven, about 3-4 inches deep, and heat it to 300°F (150°C).
- Working in batches, add a portion of the dried potato sticks to the hot oil and fry for about 5-7 minutes until softened but not browned. Remove with a slotted spoon and let them cool completely on a wire rack.
- Increase the oil temperature to 375°F (190°C).
- Return the cooled, blanched fries to the hot oil in small batches and fry for another 2-4 minutes until golden brown and crispy. Remove with a slotted spoon and drain on a wire rack.
- Immediately season the hot fries with fine sea salt and serve piping hot.
Notes
- Soaking the potatoes helps to remove excess starch, making the fries crispier.
- Double frying is key to achieving that perfect crispy texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 0.3g
- Sodium: 102mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg