French Fries

From the kitchen of Carly

Crispy outside, tender within. The double-fry method coaxes golden perfection from humble russets, starting low and slow, then finishing hot and fast. Salt them immediately. Serve with mayo for dipping, or eat them straight from the paper.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 1About 8 cups vegetable oil
  • 12 pounds medium baking (russet) potatoes, peeled
  • 1Equipment: a deep-fat thermometer; an adjustable-blade slicer fitted with french fry or large (1/4-inch) julienne blade
  • 1Accompaniment: mayonnaise

Instructions

  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.

  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.)

  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.)

  4. Season fries with salt.