French Fries from Scratch
Add the oil to a deep-sided heavy saucepan or a wok. Heat the oil until it is at least 350°.
While the oil is heating, wash and peel the potatoes. Cut lengthwise into pieces about ¼ to ½ inch thick. Place in a bowl of cold water for 5 minutes. Drain thoroughly and dry with paper towels.
Make sure paper towels are handy near the stove before you begin deep-frying. To cook, carefully slide the sliced potatoes into the hot oil, a handful at a time. Deep-fry for 4 to 5 minutes, until golden brown and crispy. Carefully remove with a slotted spoon and drain on paper towels. Fry the next batch.
When all the potatoes have been fried once, raise the oil temperature to 375°. Deep-fry the French fries a second time for about 2 minutes, until crispy. Remove with a slotted spoon and drain. Serve with salt, ketchup, or vinegar as desired.
Serves 2–4
The trick to this recipe is making sure the oil is hot enough, and then cooking only a few fries at a time. The second frying adds extra crispiness, but you can skip this step if desired.
