Notes: Twice-cooking these fries yields the tastiest result: The first round cooks the potatoes and removes some of the water and starch, while the second makes them nice and crisp.
Ingredients: 4 large Idaho baking potatoes peeled
Peanut oil, for frying
Kosher salt
Instructions:
1.Cut potatoes into fries. Pick
whatever thickness you’d like, but try to keep them uniform in size. Soak in
cold water for at least 2 hours or overnight. This helps remove some of the starch,
which will otherwise burn.
2.In
a frying pan or deep fryer, heat oil to 300º. Use plenty of oil, as this will
prevent the temperature from dropping too much when you add the fries. Make
sure that potatoes are dry, then place them in the oil; do not overcrowd. Cook
for about 6 minutes and then test one; it should be soft throughout. When
ready, remove fries from oil and transfer to a kitchen towel to absorb excess
oil. (Fries can be cooled and stored, refrigerated, for up to 1 day.)
3.When
ready to serve, heat oil to 360º, then drop in fries. They should take 2–3
minutes to turn a nice golden crisp.When done,
remove from oil and season with salt while still hot
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