Chef John's French Fries

By Coldsnap46

"I don't think most people realize that any decent French fry needs to be twice fried. The first frying is done at a lower temperature, which softens the potato and prepares the starchy surface for the second frying crispification." --Chef John

Ingredients

• 1 russet potato, cut into evenly sized strips
• 1 quart vegetable oil for frying
• salt to taste

Preparation

Step 1

1. Soak potatoes in a large bowl of water for about 30 minutes. Pat dry thoroughly with paper towels.

2. Heat oil in a deep-fryer or large saucepan to 275 degrees F (135 degrees C). Gently add the potatoes in the hot oil for about 5 minutes, stirring and flipping the potatoes occasionally. Remove potatoes from oil with a slotted spoon to drain on paper towel and to cool completely.

3. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry the potatoes again until golden brown, 5 to 6 minutes. Blot with a paper towel. Sprinkle with salt to serve.

Note: Prep video for this recipe on website. Helpful tips/suggestions from reviews of this 5-star recipe available on website. *One reviewer suggested draining the fried potatoes in brown paper bags; paper towels tend to soften them, plus it's easier to shake them up with salt in the bag. Others added a tiny bit of sugar to the water while soaking the potatoes.