You can't beat the taste of homemade french fries ... they're so much better than the frozen variety.
Total TimePrep: 20 min. + soaking Cook: 5 min./batch
- 1 pound russet potatoes
- Oil for deep-fat frying
- 3/4 teaspoon salt
- Cut potatoes into 1/4-in. julienned strips; soak in cold water for 30 minutes.
- Drain potatoes; pat dry with paper towels. In an electric skillet or deep-fat fryer, heat oil to 340°. Fry potatoes in batches for 3-4 minutes or until lightly browned. Remove with a slotted spoon; drain on paper towels.
- Increase heat of oil to 375°. Fry potatoes again in batches for 1-2 minutes or until crisp and golden brown, turning frequently. Drain on paper towels; sprinkle with salt. Serve immediately.
Nutrition Facts16 each: 190 calories, 11g fat (1g saturated fat), 0 cholesterol, 449mg sodium, 20g carbohydrate (2g sugars, 2g fiber), 2g protein.
Originally published as French Fries in The Taste of Home Cookbook 2nd Edition
Oct 19, 2018
I was new to deep-frying, and this was so easy! My Fry Daddy has only one temperature, but the two stage cooking still seems to be the difference between fries that get soggy and fries that stay crisp.