The trick to french fries is double-frying. First, flash-fry the potatoes to eliminate moisture, then fry them again to ensure crispness. Eating them with mayonnaise will take you to Europe.
If you dont have an adjustable- blade slicer, you can slice the potatoes with a knife lengthwise into 1/4-inch-thick slices, then cut into 1/4-inch sticks.
Recipe information
Total Time
1 hr
Yield
Makes 4 to 6 servings
Ingredients
Preparation
Step 1
Heat 1 1/2 inches oil to 325°F in a 5-quart heavy pot over medium heat. While oil is heating, cut potatoes with slicer into 1/4-inch sticks.
Step 2
Fry potatoes in 5 batches for 1 1/2 minutes per batch (potatoes will not be golden) and transfer with a slotted spoon to paper towels to drain. (Return oil to 325°F between batches.)
Step 3
Heat oil to 350°F. Refry potatoes in 5 batches until golden and crisp, about 5 minutes per batch, and transfer to clean paper towels to drain. (Return oil to 350°F between batches.)
Step 4
Season fries with salt.
Recipe notes
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