Cooking these potatoes three times makes them tender on the inside and just perfectly browned on the outside. These will become your families favorite!
- 4 large baking potatoes, scrubbed but not peeled
- Kosher salt, to taste
- Vegetable oil, for frying
Preparation time 10mins
Cooking time 40mins
Adapted from foodandwine.com
Cut the potatoes into 1/3-inch-thick steak fries and transfer to a bowl of cold water. Bring a large pot of salted water to a boil. Drain the potatoes, add them to the pot and boil just until tender, about 5 minutes. Carefully drain the potatoes and transfer them to a paper towel–lined rack to cool. Refrigerate until chilled, about 1 hour.
In a large, deep skillet, heat 2 inches of oil to 250°F. Set a rack over a baking sheet. Working in batches, fry the potatoes just until they begin to brown around the edges, about 8 minutes. Transfer the potatoes to the rack and let cool.
When all of the potatoes have been fried once, heat the oil to 350°F.
Fry the potatoes again, in batches, until golden and crisp, about 7 minutes per batch. Drain the fries on a paper towel–lined baking sheet, sprinkle with salt and serve.