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Perfect French Fries

4-6 potatoes for frying (Russets are our favorites)
Oil for frying (Grapeseed, Safflower or Canola all work well)
Kosher Salt

Wash and scrub the outside of the potatoes. Cut the potatoes into ½ thick strips. Place the potatoes in ice water overnight or at least 20 minutes. Drain and dry well.

Add oil into a deep, heavy-bottomed pot about halfway up. Heat to 250 degrees. Fry the potatoes (in batches if necessary) for 10 minutes until soft. Remove and set aside. Continue cooking all of the potatoes if frying in batches. Place in the refrigerator until cold, about 30 minutes. Heat you oil to 350 degrees and fry the cool potatoes for 5-6 minutes or until deep golden brown and crispy. Remove and allow to drain on paper towels. Season with salt with warm. Enjoy immediately.