Homemade Crispy Fries
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4
6 reviews
Good
Homemade Crispy Fries
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The perfect fry is a crispy, salty fry with a fluffy, soft inside. I'll teach you how to make crispy fries just like the restaurants, and say goodbye to over-priced, soggy fries.
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Ingredients
- 5 lbs russet potato scrubbed and peeled
- water cold
- peanut oil or beef tallow
- salt pepper, whatever toppings you like on fries
Instructions
- Cut potatoes into 1/4 inch matchsticks, making sure the sticks are similar in shape and size. Dump all the cut potatoes into a large bowl filled with cold water. Let the potatoes soak for at least 2 hours to ensure a crispy fry. The potatoes can soak up to overnight.
- Heat your oil or tallow in a deep fryer or half way up a heavy bottomed dutch oven to 325 degrees F. Line two baking sheets and a large plate with paper towels.
- Take out a large handful of potatoes and place them on a baking sheet. Use the paper towels to dry the potatoes as much as you can on all sides. Place the potatoes into the hot oil and cook for 3-5 minutes, or until you can break apart a fry with the edge of a spatula. This means the inside has cooked through and is not hard and raw. Take out the fries, place them onto the second baking sheet that is lined with paper towels.
- Repeat step 3 until all potatoes have been fried. Turn heat up until the oil is 400 degrees F. Refry all fries for another 3-5 minutes, or until the fries are golden and crisp. Remove them from the oil and put onto the large plate with paper towels.
- Season with salt, pepper and other preferred seasonings. Serve immediately.
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4
6 reviews
Good
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