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Epicurious

French Fries

Recipe information

  • Yield

    for 3 pounds (4 or 5) baking potatoes about 5 inches long and 2 1/2 inches across, serving 6

Ingredients

Preparation

  1. Trim potatoes into even rectangles and cut into strips 3/8 inch wide. Swish in cold water to remove surface starch. Just before frying, drain and dry thoroughly. Heat 2 1/2 quarts fresh frying oil (I use Crisco) to 325°F. Fry the equivalent of 1 1/2 potatoes at a time for 4 to 5 minutes, until cooked through but not browned. Drain, and spread out on paper towels. Let cool at least 10 minutes (or up to 2 hours). Just before serving, heat oil to 375°F and fry, again by handfuls, for a minute or two, to brown nicely. Remove and drain on paper towels. Salt lightly, and serve at once.

Julia's Kitchen Wisdom Knopf
TagsFrenchEuropeanRusset PotatoPotatoRoot VegetableVegetableSideLunchDinnerDairy FreeGluten FreeNut FreeVeganVegetarian5 Ingredients or FewerDeep FryCookbooks
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