French Fries
Makes: 4 servings
Time: 30 minutes
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It’s a hassle to double-fry French fries, which is the classic (and correct) technique; but it’s worth it. Not only will your fries stay crisp longer, but the first step can be done well in advance, leaving you only a quick final frying right before serving. Starchy potatoes are the only option here; waxy potatoes never crisp up quite right.
Purists like to salt the fries and leave it at that, but you can dust them with virtually any spice blend.
Other vegetables you can use: See “7 Other Vegetable Fries,” page 242.
- 2 pounds starchy potatoes (like Idaho or russet)
- Good-quality vegetable oil for deep-frying
- Salt and pepper
- Scrub the potatoes and peel them if you like. Cut them any way you like — from shoestrings to big batons or chunks — and pat them dry.
- Put at least 3 inches oil in a deep pan on the stove and turn the heat to medium-high; bring to 300° to 325°F (see “Deep-Frying,” page 26).
- Drop the potatoes into the oil a handful at a time, adjusting the heat as needed to maintain a constant temperature. Fry the potatoes in one batch, stirring occasionally, for 5 to 10 minutes, depending on the cut. The goal of this first frying is to cook them until just tender and beginning to color slightly. Remove with a slotted spoon and drain the potatoes on paper towels or a wire rack. (You can cook the potatoes to this point and keep them on a plate or baking sheet on the counter for an hour or so before proceeding. Be sure to take the oil off the heat.)
- Heat the oil again, this time to around 350°F. Fry and drain the potatoes a second time — the same way as before — until crisp and deeply colored, just a couple of minutes. Sprinkle with salt and pepper while still hot and Serve immediately.
Potato Chips No prefrying is necessary: You’ll need a deeper, larger pot and be prepared for the potatoes to absorb more oil. Use a mandoline or a sharp knife to cut the potatoes lengthwise. You want them pretty thin, but not too wispy. Heat the oil to about 350°F. Work in batches and use a slotted spoon or strainer to fish them out of the hot oil as they turn golden. Drain on paper towels or brown bags. Season while hot and serve.