While you’re firing up the oil, let’s take a look at the recipe! Paired alongside a juicy burger, a hot dog, or eaten solo, these extra-crispy fries blow their fast-food counterpart out of the water.
French Fries
Makes 4 servings
Ingredients
- 2 medium russet potatoes, cut into 3x¼-inch sticks (about 1 pound)
- Canola oil, for frying
- Kosher salt
- Ketchup and ranch dressing, to serve
Instructions
- Place potatoes in a large bowl; cover with cold water. Let stand for at least 3 hours or refrigerate overnight. Drain, and pat dry with paper towels.
- Fill a large cast-iron Dutch oven halfway with oil, and heat over medium heat until a deep-fry thermometer registers 300°.
- Working in batches (do not overcrowd), fry potatoes, turning occasionally, until lightly browned, about 5 minutes. (Adjust heat as necessary to maintain 300°.) Remove potatoes using a slotted spatula, and let drain on paper towels.
- Increase heat to medium-high, and heat oil until deep-fry thermometer registers 400°.
- Working in batches (do not overcrowd), fry potatoes, turning occasionally, until golden brown and crispy, about 5 minutes more. (Adjust heat as necessary to maintain 400°.) Remove potatoes using a slotted spatula, and let drain on a cooling rack lined with paper towels.
- Sprinkle with salt. Serve immediately with ketchup and ranch dressing, if desired.
Frying French fries twice is indeed a culinary secret for the perfect texture! Do you have any specific tips or tricks for seasoning these twice-cooked fries to perfection, or any unique dipping sauce recommendations to elevate the experience even further?