Homemade French Fries
Serves 415 mins prep15 mins cook
The secret behind the BEST homemade french fries lies in the twice-frying technique, which allows the fries to cook evenly, achieving a golden color and perfect crunch without becoming oily or soggy. Using Russet potatoes, soaking them in cold water, and controlling oil temperatures are key steps. Enjoy this delicious homemade treat!
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What you need
Instructions
1: Peel the potatoes and julienne cut them using a standing mandolin or a good chef knife. 2: Place all cut potatoes in very cold water and soak while the oil is heating up. 3: Heat 2 inches of oil in a deep pot and place a thermometer inside, aiming for 330°F. 4: Dry one batch of fries very well before frying. Using a spider strainer, slowly add them to the oil, pausing between each addition. Let them fry for 2-3 minutes. 5: Remove the fries and let them rest on a wire rack. Raise the oil temperature to 385-400°F. 6: Once hot, return the fries to the oil in batches for another 2-3 minutes. 7: Remove the fries and drain on a wire rack until golden. 8: Toss the fries in salt and enjoy.View original recipe