The Forked SpoonFrench Fries Recipe
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Ingredients
Serves 6- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- ½ teaspoon cayenne pepper
- 2 pounds starchy potatoes (Russet potatoes)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 teaspoons smoked paprika
- Salt and pepper (to taste (or seasoning blend below))
- Vegetable oil (enough for deep frying)
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Steps
- Step 1
Cut the Potatoes: Wash and peel (optional) the russet potatoes. Slice into even ¼-inch sticks using a sharp knife or mandoline. Uniform size helps the fries cook evenly.
- Step 2
Soak the Potatoes: Place the cut fries into a large bowl of cold water. Soak for at least 30 minutes, or up to 2 hours, to remove excess starch. This prevents sticking and helps the fries crisp up.
- Step 3
Dry Thoroughly: Drain the potatoes and spread them out on a clean kitchen towel or paper towels. Pat completely dry. Moisture left on the potatoes will cause oil splatter and soggy fries.
- Step 4
Heat Oil for the First Fry: Pour enough vegetable oil into a deep, heavy-bottomed pot or Dutch oven to reach about 2 inches in depth (about 4 to 6 cups, depending on pot size). Heat the oil to 350°F, checking with a deep-fry thermometer.
- Step 5
First Fry (Blanching): Working in small batches (about a handful at a time), add the potatoes carefully to the hot oil. Fry for 3-4 minutes, or until the fries are softened but not browned. Remove with a slotted spoon or spider strainer and drain on paper towels or a wire rack. Allow the oil to return to 350°F before frying the next batch.
- Step 6
Rest the Fries: Let the blanched fries rest at room temperature for at least 10 to 15 minutes. This pause helps the interior set while keeping the fries ready for the second fry.
- Step 7
Heat Oil for the Second Fry: Increase the oil temperature to 375°F. Make sure the oil comes fully back up to temperature before adding another batch.
- Step 8
Second Fry (Crisping): Fry the blanched potatoes again, in batches, for 2 to 4 minutes until golden brown and crispy. Drain on fresh paper towels or a wire rack. Always let the oil return to 375°F before starting the next batch.
- Step 9
Season and Serve: While the fries are still hot, toss them with salt, pepper, or your homemade seasoning blend. Serve immediately with your favorite dipping sauces. Enjoy!
Interactive, hands-free timers are available in the Supper app.
Cut the Potatoes: Wash and peel (optional) the russet potatoes. Slice into even ¼-inch sticks using a sharp knife or mandoline. Uniform size helps the fries cook evenly.
Source: The Forked Spoon
