Whether you call them French Fries, Chips, or plain old Fried Potato Sticks, you’ll be amazed at how satisfying it is to make your own at home. I like to make them on weekends, so I have enough time to really concentrate on making them perfect. Serve them with a sandwich, a homemade burger, or a good steak, and it’ll become one of your favorite meals. I promise.
Note: if you’re new to deep frying, read through my tips in my previous post, It’s Fry Day! Above all, be careful.
Don’t Fear the Fryer Fries Recipe
5 to 6 large Russet potatoes, peeled
about a quart of peanut or sunflower oil
Kosher salt to taste
At least one hour before:
Peel the potatoes. Or, if you like, leave the peels on and just give them a good scrubbing. Cut potatoes into 1/4-inch thick slices. I like my fries thick, as homemade fries should be, but feel free to go thinner. Submerge in a large bowl of chilled water, and keep in the fridge at least an hour.
Start heating the oil in a heavy, deep pot over medium heat. Get the temperature up to 325F.
The First Fry:
Drain potatoes from cold water, and pat well with a bunch of paper towels. Fry in small batches for 3 to 4 minutes until very very light brown, transferring to a cookie sheet or large platter lined with paper towels. Once they’re all done, increase the heat of your oil to 375F.
The Second (and Last!) Fry:
With your oil at 375F, fry the fries again until golden brown, another 3 minutes. Transfer to paper towels, and immediately season generously with Kosher salt.
Serve right away as part of a meal, or with a nice bottle of your favorite ketchup.