Nancy's Best French Fries

By Addie

Ingredients

• Russet potatoes
• Ice water
• Oil for frying
• Salt

Preparation

Step 1

1. Peel potatoes and cut into equally-sized 3/8-inch French fries. Cut the rounded edges of the potatoes off to make the potato squarish, so the fries will be nice and straight.

2. Soak the fries in ice water in the fridge for at least a couple of hours or all day. If all day, change water once.

3. Drain and dry off fries. Deep-fry in oil on the "first-stage" French fry temperature in my frier about 5-6 minutes. Do not let them start to brown. Remove potatoes and drain on paper towel-lined baking sheet. At this point, potatoes can be refrigerated overnight, or frozen and kept in an airtight container in the freezer for up to 3 months.


4. Refry at 375 degrees until brown and crispy. Transfer to paper towels, season with salt, and toss to remove excess oil. Serve immediately.
Delicious!