- This topic has 2 replies, 1 voice, and was last updated June 8, 2003 at 2:18 pm by .
- June 8, 2003 at 2:18 pm #249559
4 large russet or kinnebec potatoes, peeled and cut into 1/4 by 1/4-inch
2 quarts peanut oil
Salt and pepper
Rinse cut potatoes in a large bowl with lots of cold running water until
water becomes clear. Cover with water by 1-inch and cover with ice.
Refrigerate at least 30 minutes and up to 2 days.
In a 5-quart pot or Dutch oven fitted with a candy or deep-frying
thermometer, (or in an electric deep fryer), heat oil over medium-low heat
until the thermometer registers 325 degrees F. Make sure that you have at
least 3 inches of space between the top of the oil and the top of the pan,
as fries will bubble up when they are added.
Drain ice water from cut fries and wrap potato pieces in a clean dishcloth
or tea towel and thoroughly pat dry. Increase the heat to medium-high and
add fries, a handful at a time, to the hot oil. Fry, stirring occasionally,
until potatoes are soft and limp and begin to turn a blond color, about 6 to
Using a skimmer or a slotted spoon, carefully remove fries from
the oil and set aside to drain on paper towels. Let rest for at least 10
minutes or up to 2 hours.
When ready to serve the French fries, reheat the oil to 350 degrees F.
Transfer the blanched potatoes to the hot oil and fry again, stirring
frequently, until golden brown and puffed, about 1 minute. Transfer to paper
lined platter and sprinkle with salt and pepper, to taste. Serve
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