Perfect French Fries

Serves:  10 servings


8 large russet or Idaho potatoes, peeled and cut into thick batons

Canola or peanut oil for fryingHand-Cut-French-Fries

Salt and pepper


  • Rinse cut potatoes in a large bowl with lots of cold running water until water becomes clear.
  • Cover with water and ice. Refrigerate at least 30 minutes and up to 2 days.
  • In the deep fryer, heat oil to around 163 degrees Celsius.
  • Drain ice water from cut fries and dry thoroughly.
  • Increase the heat to medium-high and add fries, a handful at a time, to the hot oil.
  • Fry, until potatoes are soft and limp and begin to turn a blond color, about 6 to 8 minutes.
  • Remove fries from the oil and set aside to drain on paper towels.
  • At this point the half cooked fries can be refrigerated for up to 2 days before final frying.
  • When ready to serve the French Fries, reheat the oil to 180 degrees Celsius.
  • Transfer the blanched French fries to the hot oil and fry again, until golden brown about 1 minute.
  • Transfer to paper lined platter and sprinkle with salt and pepper, to taste. Serve immediately.

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