Homemade French Fries Recipe
Crispy homemade French fries with fluffy centers, twice fried for perfect crunch, easy to make at home and irresistible with a sprinkle of sea salt.
Servings: 12
Equipment
- fry scoop
Ingredients
- 5 pounds russet potatoes
- vegetable or peanut oil, for frying
- sea salt
Instructions
- Peel potatoes. Cut them into slices lengthwise then cut each slice into french fry-sized sticks.
- To remove excess starch, add the potatoes to a large bowl and cover with cold water, soak 2-3 hours, then pat dry with a clean kitchen towel.
- When ready to cook, drain the water and lay the potatoes out on a baking sheet lined with paper towels. Blot with additional paper towels to dry.
- Heat a few inches of oil in a heavy large pot to 300°F. Add the potato pieces in 3-4 batches so as not to crowd the pot. Cook 4-5 minutes. (The potatoes will still be pale and not fully cooked.)
- Remove the potatoes from the pot with a slotted spoon and drain on fresh paper towels, then cook the remaining batches.
- When all of the potatoes have been cooked at 300°F, turn the heat up to 400°F. Add the potatoes again in batches, cooking until golden brown and crisp. Drain the fries on paper towels.
- Sprinkle with sea salt. Serve immediately.
Video
Notes
STORE. Leftover french fries can be stored in the fridge for 4-5 days.
FREEZE. Flash freeze, then place them in a Ziploc, and store them in the freezer for 2-3 months.
To reheat. Bake at 400°F until warm and crisp. (about 10-15 minutes)