Perfect French Fries: Iteration 1 Recipe

Step 1

Place potatoes in bowl of cold water and rinse, changing water until water runs completely clear. Drain potatoes and dry thoroughly with paper towels or kitchen towels.

Step 2

Using oil thermometer or instant read thermometer, heat oil in large Dutch oven or wok (oil should come no more than half way up the sides) to 350°F. Add potatoes and cook, stirring and turning frequently until pale blond with lightly bubbled surface, about 5 minutes (oil will drop in temperature when you add potatoes—adjust heat to maintain oil between 300 and 325 degrees F). Remove potatoes and drain on paper towel-lined baking sheet. At this point, potatoes can be refrigerated overnight, or frozen and kept in an airtight container in the freezer for up to 3 months.

Step 3

Heat oil to 425°. Add potatoes and cook, stirring and turning frequently, until golden brown, about 2 minutes (oil will drop in temperature when adding fries—adjust heat to maintain temperature between 375 and 400°F). Transfer to paper towel-lined bowl, season with salt, and toss to remove excess oil. Serve immediately.