French fries that are perfectly crispy

Ingredients

1. Four large russet potatoes, weighing almost two pounds
2. Oil made from vegetables (for frying)
3. Add salt to taste.
4. Additional flavors, such as black pepper, paprika, or garlic powder, are optional.

Directions

Get the potatoes ready:

• Peel the potatoes if you want to, then cut them into consistent sticks that are 1/4 to 1/2 inch thick. They will cook more evenly if they are all the same size.

Let the potatoes soak:

• Put the sliced fries in a big dish and pour cold water over them. In the refrigerator, let them soak for at least 30 to 60 minutes, or overnight. This process aids with the removal of extra starch, which adds to the crispiness.

Let the potatoes dry:

• Drain the fries after soaking, then lay them out on paper towels or a fresh kitchen towel. Thoroughly pat them dry. For fries to be crispy, moisture must be removed.

Warm up the oil:

• Heat about 2 inches of vegetable oil to 325°F (165°C) in a big deep pot or deep fryer. To check the temperature, use a candy or deep-fry thermometer.

First Fry:

• A batch of fries should be added to the hot oil carefully (do not pack the pot too full) and fried for three to four minutes. The fries have to be light and just a little bit tender without being overdone.
• Drain the fries on a baking sheet lined with paper towels after removing them with a slotted spoon. Give them ten to fifteen minutes to cool.
• Raise the temperature of the oil:
• The oil should be heated to 375°F (190°C).

The second fry

• Return the fries to the pot in batches after the oil has heated up. Fry for a further two to three minutes, or until crispy and golden brown.
• Using a slotted spoon, remove the fries and place them on paper towels to drain. Add salt (and any other seasonings you choose) while they are still hot.

Serve:

• Serve your hot, perfectly crispy French fries with your preferred dipping sauces, such as garlic aioli, mayonnaise, or ketchup.

Advice

• Potato Varieties: Yukon Golds can be used for a different texture, but Russet potatoes are perfect for fries because of their high starch content.
• Oil Options: Because of their high smoke points, peanut oil and canola oil are great frying oils.
• Storage: Keep any leftovers in the fridge for up to three days in an airtight container. To preserve crispiness, reheat in the oven for optimal results.

Savor your handmade French fries that are perfectly crispy—they’ll quickly become a favorite!