French Fries
Ingredients:
2 large russet potatoes, peeled and cut into 1/2-inch thick fries (about 2 pounds total)
1/2 cup vegetable oil (or other high-heat oil like canola or peanut)
1 teaspoon salt
1/2 teaspoon black pepper
Optional: Other seasonings such as garlic powder, onion powder, paprika, cayenne pepper (to taste)
Instructions:
1. Soak the potatoes: Place the cut potatoes in a large bowl and cover them completely with cold water. Let them soak for at least 30 minutes, or up to 2 hours. This helps remove excess starch and results in crispier fries. Drain the potatoes thoroughly after soaking.
2. First Fry (Blanching): Heat about 1/2 inch of vegetable oil in a large, heavy-bottomed pot or deep fryer to 325°F (165°C). Use a thermometer to monitor the oil temperature accurately. Carefully add the potatoes to the hot oil, working in batches to avoid overcrowding the pot. Fry for about 4-5 minutes, or until the potatoes are slightly softened but not browned. Remove the fries with a slotted spoon and place them on a wire rack or paper towel-lined baking sheet to drain excess oil.
3. Second Fry (Crisping): Increase the oil temperature to 375°F (190°C). Once the oil reaches the desired temperature, carefully add the partially cooked fries back to the hot oil, again working in batches. Fry for another 3-4 minutes, or until they are golden brown and crispy.
4. Season and Serve: Remove the fries from the oil and immediately transfer them to a clean wire rack or paper towel-lined baking sheet to drain excess oil. While still hot, season generously with salt and pepper, and any other desired seasonings. Serve immediately and enjoy!