How to Make French Fries

Ingredients

• 4 medium Potatoes (peeled; cut into 1/4‑inch sticks)
• 4 cups Vegetable Oil (for deep frying; use a neutral oil with high smoke point)
• 1 teaspoon Salt (or to taste; sea salt preferred)

Instructions

1. Peel the potatoes

   Using a vegetable peeler or knife, remove the skin from all four potatoes.

   Time: PT5M

2. Cut into sticks

   Slice each potato lengthwise into 4‑5 sections, then cut each section into 1/4‑inch thick sticks (classic fry size).

   Time: PT5M

3. Rinse and soak

   Rinse the sticks under cold running water, then place them in a large bowl filled with cold water. Let soak for 30 minutes to remove excess starch.

   Time: PT30M

4. Drain and dry

   Drain the potatoes in a colander, then spread them on paper towels and pat dry thoroughly. Any moisture will cause oil splatter.

   Time: PT5M

5. Heat oil for first fry

   Fill the deep‑fry pot with enough oil to submerge the fries (about 4 cups). Heat to 275°F (135°C).

   Time: PT10M

   Temperature: 275°F

6. First fry (blanch)

   Working in small batches, fry the potatoes for 3‑5 minutes until they are just tender but not colored. Remove with a slotted spoon and place on paper towels to drain.

   Time: PT10M

   Temperature: 275°F

7. Cool the blanched fries

   Allow the first‑fried potatoes to cool to room temperature (about 5 minutes). This step helps develop the interior texture.

   Time: PT5M

8. Heat oil for second fry

   Raise the oil temperature to 400°F (200°C).

   Time: PT5M

   Temperature: 400°F

9. Second fry (crisp)

   Fry the potatoes again in batches for 5‑8 minutes, or until they turn a deep golden‑brown and are crisp on the outside.

   Time: PT15M

   Temperature: 400°F

10. Drain and season

    Remove the fries, drain on fresh paper towels, and immediately sprinkle with salt while still hot.

    Time: PT2M

Nutrition Facts

Calories

310

Protein

3 g

Carbohydrates

35 g

Fat

15 g

Fiber

3 g