🍟 Classic French Fries Recipe
Ingredients:
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4 large Russet potatoes (best for frying)
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Vegetable oil (for frying)
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Salt (to taste)
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Optional: garlic powder, paprika, black pepper, or fresh herbs (for extra flavor)
🔪 Instructions:
1. Prep the Potatoes:
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Wash, peel (optional), and cut potatoes into even sticks—about ¼ to ½ inch thick.
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Soak the cut potatoes in cold water for at least 30 minutes (or up to overnight in the fridge). This removes excess starch and makes them crispier.
2. Dry the Potatoes:
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Drain and pat completely dry with paper towels or a clean kitchen towel. This is essential for crispy fries and to prevent oil splatter.
3. Fry in Two Stages (Best Method):
First Fry (Blanching):
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Heat oil in a deep fryer or large heavy pot to 325°F (165°C).
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Fry the potatoes in small batches for about 3–4 minutes until they are soft but not browned.
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Remove and drain on paper towels.
Second Fry (Crisping):
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Increase oil temperature to 375°F (190°C).
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Fry the blanched potatoes again for 2–3 minutes, until golden brown and crispy.
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Drain and place on a paper towel-lined tray. Immediately season with salt and any desired spices.
📝 Tips:
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Oil: Use vegetable, canola, or peanut oil for frying.
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No thermometer? Drop a small piece of potato in—if it sizzles gently, it’s good for the first fry; if it bubbles actively, it’s ready for the second fry.
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For oven or air fryer versions, just ask!
Would you like a dipping sauce to go with them? (e.g., garlic aioli, spicy mayo, or cheese sauce?)