French Fries
The key to crispy, golden French fries is cooking the rinsed, high-starch potatoes twice — once at a moderate temperature to cook them through, then a second time at a higher temperature to crisp them.
INGREDIENTS | SERVES 8
- 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
Cut potatoes into 2½-inch-long strips, ½-inch wide and thick; soak in enough cold water to cover them for 30 minutes. Drain and dry with absorbent towels.
Heat oil to 350 degrees. Fry potatoes in small batches until they are soft and tender enough to mash between your fingers, about 2 minutes (make sure to allow time between each batch for the oil to come back up to temperature — a fry thermometer is essential); drain on paper towels. The potatoes may be fried again once cooled (about 5 minutes), or set aside to be refried later.
Heat the oil to 365 degrees. Fry again in small batches, stirring lightly with a tool, so they don't stick together.
When golden brown (about 2 to 3 minutes), remove from oil, shake off any excess, and drain on paper towels.
Sprinkle immediately with salt, and serve in a napkin-lined basket.
Frying vs. Sauté
Frying means cooking at moderate temperature (usually 340 to 360 degrees) in a large amount of oil, such as a pan filled two inches deep, or a pot filled with oil for deep-frying. Sauté is a cooking method using small amounts of oil, usually measured in teaspoons or tablespoons, and very high heat — nearly at the oil's smoking point.
