It’s really up to you whether to share these fries or not. (I know a guy who wouldn’t.) But in case you do, this recipe will feed four and can be whipped up pretty quickly.
- Yield: 4 Servings
- Preparation Time: 45 Minutes
- Cooking Time: 20 Minutes
- 4 large russet potatoes, cut into ¼-inch sticks
- 2–3 quarts vegetable oil
- salt and pepper, to taste
How to Make It
- Line a large baking sheet with paper towels.
- Soak the potato sticks in cold water for 20 minutes. Drain and rinse, then let dry on the paper towel–lined baking sheet.
- Heat the oil in a large pot or Dutch oven over medium-high heat until the oil registers 330°F on a fry thermometer.
- Paper towel-dry the potatoes one last time. Working in batches, drop the potato sticks into the hot oil, making sure not to overcrowd the pot. Stir the fries using a large slotted spoon or kitchen skimmer until they just begin to soften, 3 to 4 minutes. You should be able to fry all the potatoes in about three batches.
- Remove the first batch of fries and let drain on the paper towel–lined baking sheet. Immediately sprinkle with salt and black pepper.
- Repeat steps 4 and 5 with the remaining potato sticks.
- Bring the oil temperature up to 360°F. Working in batches again, drop the fries back into the oil for a second fry. Cook just until golden brown and crispy, 2 to 3 minutes. (Remove any fries that turn brown too quickly.) Sprinkle with more salt and black pepper immediately after removing from the oil. Serve hot.