Mean Chef's French Fries

Total Time
Prep 15 mins
Cook 7 mins

I adopted this recipe from Mean Chef.

Ingredients Nutrition

  • peanut oil or other vegetable oil, for frying
  • 2 lbs baking potatoes, like russets
  • salt, to taste


  1. Pour oil in a deep fryer or heavy saucepan to reach halfway up the sides of the pan.
  2. Heat to 325 degrees F, use a deep fry thermometer to determine this.
  3. While the oil is heating, peel the potatoes and push through a French fry cutter to form uniform sticks.
  4. As you go, place the cut potatoes in a bowl of ice water to release some of the starch and to keep them from browning.
  5. Dry the potato strips thoroughly, this will keep the oil from splattering.
  6. Fry the potatoes in batches so the pan isn't crowded and the oil temperature does not plummet.
  7. Cook for 3 minutes until they are soft but not browned.
  8. Remove the potatoes with a long-handled metal strainer and drain on brown paper bags.
  9. Bring oil temperature up to 375 degrees F.
  10. Return the par-fried potatoes to the oil in batches and cook a second time for 4 minutes until golden and crispy.
  11. Drain on fresh brown paper bags then place in a serving bowl lined with paper towels.
  12. Salt and serve immediately.


Most Helpful

These are the best ~ but I left the skins on ! Just washed them & had to slice by hand ~ I don't have a french fry cutter ~ but it turned out fine ! Once you make these you won't want those store boughten one !!~POKER~

Poker April 20, 2003

Very good recipe. However, I have made them twice and the second time I made a small adjustment and it made a big difference. After the potatoes were dried and ready to fry I tossed them with 2 tbs of corn starch. Then did the first deep fry. It gave them a much better golden brown and made them more crispy.

Greg: Barrow, Alaska October 13, 2011

Made sweet potato fries using this method... Awesome! Perfect crisp outside, creamy inside. Yum.

under12parsecs August 03, 2011

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a