Fresh-Cut French Fries
Making super-crispy french fries at home is easier than you might think. Once you discover the simple secrets to achieving restaurant-quality fries, you may never go out for them again.
Test Kitchen Tip
An oil’s smoke point is the temperature at which it starts to smoke when heated. Peanut oil has a high smoke point, making it ideal for frying french fries. Vegetable and canola oils are both good substitutes.
You can cut, soak, and parcook the potato sticks up to 2 hours ahead. Refrigerate the potatoes until you’re ready to do the second fry. Then be sure to heat the oil to 375° before adding the parcooked potatoes. This second fry, at a higher temperature, is essential for achieving that iconic crispness.
Cut potatoes lengthwise into ¼-inch-thick planks, then slice them lengthwise into ¼-inch-thick sticks. Soak potatoes in a bowl of cold water and refrigerate at least 1 hour or up to 4 hours. Drain potatoes and dry well in a salad spinner.
Heat oil in a deep pot over medium to 300°. Line 2 baking sheets with paper towels.
Increase heat over medium-high and bring oil to 375°; set a rack inside a baking sheet lined with paper towels.
% Daily Value*
Total Fat 14g 21%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 1451mg 60%
Carbs 41g 13%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.