Community Pick
Mean Chef's French Fries
![photo by lazyme](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/60/11/9/YJPdpfnSSBiTcd64d4aH_img_1161.jpg)
photo by lazyme
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/pasta.png)
![photo by under12parsecs](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/60/11/9/picfNKfv8.jpg)
![photo by Juju Bee](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/60/11/9/picJ4MXel.jpg)
- Ready In:
- 22mins
- Ingredients:
- 3
- Serves:
-
6
ingredients
- peanut oil or other vegetable oil, for frying
- 907.18 g baking potatoes, like russets
- salt, to taste
directions
- Pour oil in a deep fryer or heavy saucepan to reach halfway up the sides of the pan.
- Heat to 325 degrees F, use a deep fry thermometer to determine this.
- While the oil is heating, peel the potatoes and push through a French fry cutter to form uniform sticks.
- 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.
- Dry the potato strips thoroughly, this will keep the oil from splattering.
- Fry the potatoes in batches so the pan isn't crowded and the oil temperature does not plummet.
- Cook for 3 minutes until they are soft but not browned.
- Remove the potatoes with a long-handled metal strainer and drain on brown paper bags.
- Bring oil temperature up to 375 degrees F.
- Return the par-fried potatoes to the oil in batches and cook a second time for 4 minutes until golden and crispy.
- Drain on fresh brown paper bags then place in a serving bowl lined with paper towels.
- Salt and serve immediately.
Questions & Replies
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Reviews
-
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.
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RECIPE SUBMITTED BY
Bekah
United States