Description
Crispy on the outside & soft and steamy on the inside, you’re only 3 ingredients away from indulging in the best (and simplest) fries you’ve ever had!
Ingredients
Units
Scale
- 3 pounds russet potatoes
- Sea salt, to taste
- 24 ounces of canola oil
Instructions
- Cut your potatoes to your preferred size and place them into a bowl of cold water for at least 30 minutes. I used a pont-neuf cut, which is approximately 1/3″ x 1/3″ x 2 1/2″. You can cut yours to any size you’d like, just make sure they are all similar in size, so they cook evenly. Remember that cooking times will vary depending on the size of the fries. If your fries are larger, they will take longer to cook and vice versa.
- Heat your oil in a medium-sized pot over medium heat.
- You can check to see if your oil is ready by sticking a fry into the oil and looking for bubbles to form around the fry. If bubbles are present, the oil is ready. To prevent yourself from getting burned, use tongs to dip the fry into the oil.
- In small batches, take your fries out of the water and place them on a paper towel or clean kitchen towel. Place another towel on top of the fries and press down to ensure they are dry.
- Using small batches (to ensure even cooking and to prevent oil from boiling over) place dried fries into the oil and fry for approximately 5-10 minutes (depending on size). Check fries for doneness by squeezing them with a pair of tongs, they should squish with slight pressure.
- Once the fries are done, remove them from the oil using a mesh skimmer or tongs, and place them on a clean paper towel or clean kitchen towel.
- Repeat steps 5-7 for the remaining fries.
- After all the fries have been blanched, turn the heat slightly up on the oil to medium-high.
- Once again, in small batches, place your fries back into the oil. Crisping the fries will take less time than blanching them. Once the fries start to turn a golden-brown color, pull one fry out with a set of tongs, allow it to cool slightly, and test it for doneness.
- Using a mesh skimmer or tongs, place fries on a sheet pan, lined with paper towels and salt to taste.
- Enjoy!
- Prep Time: 5 minutes
- Soak Time: 30 minutes
- Cook Time: 15 minutes
- Category: side