Deep-Fried French Fries
Deep-fried French fries are easier than you might think! These fries are soaked and then fried twice - once at a low temperature and then the second time at a high temperature.
Ingredients
- 4 pounds potatoes, russets or Idaho baking potatoes
- Vegetable oil, for deep frying
- Salt or spicy seasoning salt
Recommended Equipment
Instructions
- Peel the potatoes. Cut a potato lengthwise into 1/2-inch wide slices. Lay each slice flat and cut them into 1/2-inch sticks. Repeat with the remaining potatoes.4 pounds potatoes
- Fill a large bowl with ice-cold water and put the potato sticks in the water. Set aside to soak for about 1 hour or up to 3 hours. If it will be longer than 2 to 3 hours, put the bowl in the fridge.
- For the first fry, heat about 2 to 3 inches of vegetable oil in a large heavy pot or deep fryer to 300°F.Vegetable oil
- Transfer the potatoes from the water to paper towels and blot them to dry. Fries must be very dry before the first fry to reduce splatter and help crisping.
- Fry the potatoes in 3 to 4 batches for about 5 minutes each, or until soft but not browned. Remove to paper towels.
- Remove the potatoes to dry paper towels and repeat with the next 2 to 3 batches.
- Increase the oil temperature to 375°F.
- Again, fry the potatoes in 3 or 4 batches. Cook each batch until the fries are golden brown and crisp. Remove the fries to paper towels to drain.
- Sprinkle with salt or seasoning salt and serve hot, or transfer them to a 200°F oven to keep warm for up to 20 minutes.Salt or spicy seasoning salt
Nutrition
Calories: 235kcalCarbohydrates: 40gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.05gSodium: 14mgPotassium: 955mgFiber: 5gSugar: 2gVitamin A: 5IUVitamin C: 45mgCalcium: 27mgIron: 2mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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