Chef John's French Fries
Discover the secret to achieving extra-crispy French fries through the twice-fried technique. It's often overlooked that for any truly delectable French fry, a dual frying process is essential. The initial fry, at a lower temperature, tenderizes the potato and readies its starchy surface for the second fry, ensuring the ultimate crispiness.
Ingredients
- 1 large russet potato, cut into evenly sized strips
- vegetable oil for frying, about 2 cups or as needed
- salt to taste
Instructions
- Soak potato strips in a large bowl of water for about 30 minutes.
- Pat with paper towels until thoroughly dry.
- Heat oil in a deep-fryer or large saucepan to 275 degrees F (135 degrees C). Gently add potatoes to the hot oil and fry for about 5 minutes, stirring and flipping the potatoes occasionally.
- Use a slotted spoon to transfer potatoes to a paper towel-lined plate. Let cool completely.
- Heat oil again, but this time to 350 degrees F (175 degrees C). Add potatoes and fry a second time until golden brown, 5 to 6 minutes.
- Remove from the deep-fryer and blot with a paper towel. Sprinkle with salt to serve.
- Enjoy!
Notes
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutrition
Calories: 386kcalCarbohydrates: 32gProtein: 4gFat: 27gSaturated Fat: 2gSodium: 312mgPotassium: 822mgFiber: 3gSugar: 2gVitamin C: 12mgCalcium: 27mgIron: 2mg
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