French fries, the epitome of comfort food and a beloved classic, have the power to bring joy with each crispy bite. Achieving that perfect balance of golden, crispy exterior and tender interior is an art form. Today, we embark on a culinary adventure to create French Fries that master the technique of cooking high-starch potatoes twice—a method that ensures they are cooked through and then crisped to perfection.
SERVES 8
INGREDIENTS:
- 2 pounds (about 5) high-starch potatoes, such as Burbank Russets (a.k.a. Idaho baking potatoes) or Yukon Golds, peeled
- Peanut oil for frying
- Salt
INSTRUCTIONS:
- Preparing the PotatoesTo begin our journey to the perfect French fry, we must first prepare our canvas—the potatoes. Take these high-starch wonders, whether they’re Burbank Russets or Yukon Golds, and peel them to reveal their creamy interior.
With the peeled potatoes at the ready, it’s time to cut them into the iconic French fry shape. Slice them into 1/2-inch long strips that are 1/4-inch wide and thick. These dimensions ensure the ideal balance of crispy exterior and tender interior.
After the slicing is complete, place the potato strips into a cold-water bath, making sure they are fully submerged. Let them soak in this rejuvenating bath for 30 minutes. This step helps remove excess starch, which will contribute to that sought-after crispiness.
Once their bath time is up, drain the potato strips and gently dry them with absorbent towels, ensuring they are as dry as possible. This helps prevent splattering when they meet the hot oil.
- The First FryThe secret to perfect French fries lies in the two-stage cooking process. The first stage involves cooking the potato strips at a moderate temperature. In a deep fryer or large, sturdy pot, heat peanut oil to 350°F.
Fry the potato strips in small batches, ensuring they have enough space to cook evenly. The goal is to make them soft and tender enough to mash between your fingers, which takes about 2 minutes. Remember to allow the oil to come back up to temperature between each batch. A fry thermometer is essential to keep track of the temperature accurately.
Once each batch is done, drain the partially cooked fries on paper towels. At this point, you can choose to refrigerate them to be fried again later or proceed with the second fry.
- The Second Fry: Crispy TransformationThe second stage of frying is where the magic happens. Heat the peanut oil to 365°F, ready to transform these partially cooked potato strips into crispy golden delights.
Fry them again in small batches, stirring lightly with a tool to prevent sticking. The goal here is to achieve that perfect golden brown hue, which takes about 2-3 minutes.
As each batch reaches perfection, remove them from the oil, allowing any excess to shake off, and drain them on paper towels. While they are still hot, immediately sprinkle them with salt, infusing them with that irresistible salty goodness.
Savoring the Crispy Perfection
As you savor each crispy bite of these French Fries, you’ll experience the culmination of patience and precision—a harmonious balance of textures and flavors. The first fry ensures the potatoes are cooked through, while the second fry transforms them into the crispy golden delights we crave.
Whether served in a napkin-lined basket, alongside your favorite dipping sauce, or as a side to your favorite burger, these French Fries are a testament to the art of deep frying. Mastering this technique opens the door to a world of crispy satisfaction, and with each homemade batch, you’ll find that the effort is well worth the reward. Enjoy the crispy perfection of your homemade French Fries!
