Chef John"s French Fries

"I don"t think most people realize that any decent French fry needs to be twice fried. The first frying in done at a lower temperature, which softens the potato and prepares the starchy surface for the second frying"s crispification."

Ingredients

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50 m 2 servings 471 cals

1 russet potato, cut into evenly sized strips 1\r\nquart vegetable oil for frying

salt to taste Add all ingredients to list

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Directions

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Prep 10 m Cook 10 m Ready In 50 m

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Soak potatoes in a large bowl of water for about 30\r\nminutes. Pat dry thoroughly with paper towels.

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

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

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Enjoy\r\nyour dish!

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Chef\r\nJohn - AllRecipes