French Fries

Ingredients

• 1 lb russet potatoes
• 2 quarts vegetable oil for frying
• 1 teaspoon sea salt

Instructions

1. 1

   Scrub 1 lb of russet potatoes under cold water to remove any dirt. Peel them with a vegetable peeler, then cut into uniform 1/4-inch-thick sticks about 3 inches long — consistent sizing ensures even cooking. Place the cut potatoes in a large bowl of cold water and soak for at least 15 minutes to remove excess starch, which is what gives you the fluffiest interior.

2. 2

   Drain the potatoes and spread them on a clean kitchen towel. Pat completely dry — any moisture clinging to the surface will cause dangerous oil splattering and prevent proper crisping. Let them air-dry for a few minutes while you prepare your fryer.

3. 3

   Pour 2 quarts of vegetable oil into a large heavy-bottomed pot or Dutch oven — the oil should fill the pot no more than halfway so it doesn't bubble over. Set over medium-high heat and insert an instant-read thermometer. Heat until the oil reaches 325°F, about 8-10 minutes. You should see heat shimmer across the surface but no smoke.

4. 4

   Working in batches so you don't overcrowd the pot (overcrowding drops the temperature and causes soggy fries), carefully add one-third of the dried potato sticks to the hot oil. The oil will bubble vigorously — this is normal. Stir gently with a long wooden spoon or spider strainer to ensure the fries cook evenly and don't stick together.

5. 5

   Cook at 325°F for about 5-7 minutes, stirring occasionally. The fries will turn pale golden and a fork should pass through one easily — this is the first cook, which cooks them through without browning. Remove with a slotted spoon or spider strainer and drain on paper towels. Repeat with the remaining two batches.

6. 6

   Once all potatoes are cooked, increase the oil temperature to 375°F. This second fry, called the finish fry, takes about 2 minutes per batch and creates that golden-brown crust. Working in the same batches, carefully add the partially cooked fries back into the oil. They will bubble again — fry until deep golden brown and crispy, about 1-2 minutes, stirring occasionally.

7. 7

   Remove the finished fries with a slotted spoon or spider strainer and drain immediately on a fresh batch of paper towels. While they're still hot and steaming, sprinkle with 1 teaspoon of sea salt (or more to taste) and toss gently. The salt will adhere better to hot, moist fries than to cool ones.

8. 8

   Transfer to a serving dish and serve immediately while the outside is still crackling and the inside is steam-hot. French fries are best eaten within 5 minutes of finishing — they lose their crispness quickly as they cool.

Tools you’ll need

• vegetable peeler
• large bowl
• kitchen towels
• large heavy-bottomed pot or Dutch oven
• instant-read thermometer
• long wooden spoon or spider strainer
• slotted spoon
• paper towels

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