French Fries
Serves: 4
The secret to making great French fries is all about the texture. You want a fry that is slightly crisp on the outside and creamy on the inside.
  • 4 Russet Potatoes, peeled
  • 1 quart peanut oil
  • kosher salt
  1. Peel and rinse the potatoes. Cut the potatoes into ¼-inch planks, then cut each plank lengthwise into ¼-inch sticks. Place the fries in a large bowl of cold water and refrigerate for at least 1 hour to overnight.
  2. When you're ready to cook the fries, heat the oil in a heavy-bottomed pan to 325 degrees F. As the oil is heating, drain the water from the bowl containing the fries and pat them dry with paper towels.
  3. Working in small batches (about a handful at a time) carefully add the fries to the oil. Turn the fries gently to ensure even cooking. Cook for 3-4 minutes and remove with a spider or slotted spoon. Lay the fries out on a sheet pan lined with paper towels - the fries will still be light in color and pliable.
  4. Increase the heat to 375 degrees F and fry the potatoes again, in batches, cooking for 2-3 minutes, or until golden. Remove the fries using the spider or slotted spoon and allow to drain on a sheet pan with fresh paper towels. Season with salt immediately. Serve right away and enjoy!
* Adapted from Bobby Flay, Burger, Shakes, and Fries
Nutrition Information
Serving size: 4
Recipe by at