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Perfect French Fries

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“Found this here: http://www.seriouseats.com/recipes/2009/06/perfect-french-fries-recipe.html It's adapted from a cookbook.”
READY IN:
1hr 30mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Cut the potatoes lengthwise into 1/4-inch-thick slices, then cut each slice lengthwise into 1/4-inch-thick fries. Put the fries in a large bowl of cold water and refrigerate for at least 1 hour or up to 8 hours.
  2. Heat the oil in a heavy-bottomed medium stockpot over medium heat, or in a tabletop deep fryer, to 325°F Line a baking sheet with paper towels and set aside.
  3. Drain the fries well and pat dry in batches with paper towels. Fry each batch, turning frequently, for 3 to 4 minutes or until the fries are a pale blond color and limp. Remove with a mesh skimmer to the baking sheet lined with paper towels.
  4. Increase the heat of the oil to 375°F.
  5. Fry the potatoes again, in batches, turning frequently, until golden brown, 3 to 4 minutes. Remove with the skimmer and drain on clean paper towels. Season immediately with salt and serve hot.

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