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The Perfect French Fries

Name: The Perfect French Fries
Prep time: 1440 min
Cook time: 20 min
Total time: 1460 min
Ingredients: 2-3 kg Kennebec potatoes ((Maris Piper in the UK is very similar). Sub with russet if you HAVE to, but i don’t recommend it); cold water; canola oil (for frying); kosher salt (to taste)

By Brian Lagerstrom

It’s hard to make really great, perfectly crispy-on-the-outside, creamy-on-the-inside french fries at home. But there’s one trick to making perfect fries aside from the cooking method that plays a HUGE part in getting them right…the potato! This recipe combines a classic double fry method with the right potato to give you the absolute best, most classic, french fries you can make at home.

Prep Time: 1

Cook Time: 20

Total Time: 1 20

Servings: portions

Ingredients

2-3 kg Kennebec potatoes , (Maris Piper in the UK is very similar). Sub with russet if you HAVE to, but i don’t recommend it
cold water
canola oil, for frying
kosher salt, to taste

Metric – US Customary

Instructions

Peel the potatoes and slice off one of the flatter sides to create a stable base. Remove the rounded edge.
Cut the squared-off potato into approximately 5/8-inch (1.5cm) planks.
Cut those planks into even fry-shaped strips
Place the cut fries into a 4-quart/L container, cover with cold water and agitate to release surface starch. Rinse and agitate at least three times.
Fill the container with cold water once more to cover the fries and let them soak in the fridge for a minimum of 8 hours, preferably 18-36 hours.
Soaking draws out additional starch and helps firm up the potato
After 18-36 hours, drain the soaked fries and blot them dry using paper towels to remove as much surface moisture as possible.
Add 2-3 liters (about ½ gallons) of canola oil to a large heavy bottomed pot over medium heat, filling the pot no more than 60% full. I use my 6 ¾ qt dutch oven, but any large, heavy bottomed pot that’s not too deep will work.
Heat the oil until instant read thermometer inserted into the oil reads 285°F (138-140°C).
Gently lower half of the fries into the hot oil with a spider strainer and cook at this lower temperature for 5 minutes.
Remove the fries from the oil (again, a spider strainer with its long handle and shallow wire basket works best for this) , and transfer them to a wire rack placed on a sheet tray. Fry and drain the second half of the fries the same way you did the first.
Increase the heat to medium-high and bring the oil temperature up to about 375°F (190°C).
Once the oil reaches the desired temperature, lower half of the once-fried fries into the oil and fry for 7-10 minutes until they turn golden and crispy.
Remove from oil, transfer to a paper towel lined bowl, and season the hot fries immediately with a generous pinch of salt while gently shaking the bowl to ensure an even coat. Repeat the second fry and seasoning with the second half of the fries.