Balthazar's French Fries

Ready In:
24hrs 10mins
Serves:
Units:

ingredients

directions

  • Peel potatoes, and cut into 4-by-1/4-inch matchsticks. Place in a large bowl, and add enough water to cover by 1 inch. Transfer to the refrigerator for 12 to 24 hours.
  • Drain potatoes very well 20 minutes before frying. In a medium stockpot, heat oil over medium-high heat to 325 degrees. Working in batches, add the potatoes to the oil. Blanch for 3 minutes. Use a slotted spoon or a skimmer to transfer potatoes to a baking sheet. Allow the oil to return to 325 degrees between each batch.
  • Heat the oil to 375 degrees. Working in batches, add the blanched potatoes to the oil, and cook until golden brown, about 3 1/2 minutes. Use a slotted spoon to transfer potatoes to a paper towel lined baking sheet to drain. Allow the oil to return to 375 degrees between each batch. Sprinkle with salt, and serve immediately.
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  1. alligirl
    These were super crispy! I have always wondered if it was worth the trouble to cook them twice, and I have to say, if I have the extra time, I'll do it again! Thanks for sharing, Brookelynne!
    Reply
  2. Brookelynne26
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