The Best French Fries In The World
The Best French Fries In The World
Cooking these fries three times results in a perfectly cooked, fluffy interior and the crispiest, crunchiest exterior you could possibly imagine. Make these fries and you’ll never make them any other way!
Servings
4
Ingredients
- 5 large baking potatoes, like russets, scrubbed but not peeled
- kosher salt
- vegetable oil, for frying
Directions
- Cut the potatoes into 1/3-inch-thick steak fries and transfer to a bowl of cold water. Leave them to soak for half an hour — this will help remove the excess starch, resulting in a lighter and crispier French fry.
- Add the fries to a saucepan of cold water and bring to a gentle simmer. Simmer until they are soft to the touch but not cooked all the way through.
- Carefully drain the potatoes and transfer them to a paper towel-lined rack to cool.
- Chill the fries in the fridge, uncovered, for about 30 minutes.
- In a large, deep skillet, heat 2 inches of oil to 250 degrees F
- Working in batches, fry the potatoes just until they begin to brown around the edges, about 8 minutes.
- Transfer the potatoes to a rack, set over a baking tray to drain any excess oil and let cool.
- When all of the potatoes have been fried for the first time, heat the oil to 350 degrees F.
- Fry the potatoes again, in batches, until golden and crisp, about 7 minutes per batch.
- Drain the fries on a paper towel-lined baking sheet, sprinkle with salt, and serve.