Description
Achieve the ideal crispy French fries with a golden, crunchy exterior and a fluffy interior using the double-fry technique.
Ingredients
Scale
- 2 lb (900 g) russet potatoes
- Neutral oil (vegetable, canola, or peanut)
- Flaky sea salt
Instructions
- Cut russet potatoes into uniform sticks about 1/3–1/2 inch (8–12 mm) thick.
- Soak in cold water for 30–60 minutes to remove surface starch, then dry completely.
- Blanch in oil at 325°F (160°C) for 4–6 minutes until tender but pale; drain and cool.
- Fry a second time at 375°F (190°C) for 2–4 minutes until golden and crisp; finish with flaky salt.
Notes
Ensure to dry the potatoes thoroughly after soaking to avoid sogginess. Use a thermometer for accurate oil temperature.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Double-frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg