We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Peel the potatoes and cut them into evenly sized fries.
Place the fries in a pot of water and add salt. Bring to a boil and cook until the potatoes are just tender but still firm enough to hold their shape.
Drain the potatoes and transfer them straight into cold water. Let them cool, then drain thoroughly.
Spread the potatoes out and pat them dry.
Heat vegetable oil and carefully fry the potatoes in batches until they become golden, crisp and cooked through.
Remove the fries, drain on paper towels or a rack, and season with salt while hot.
Want to keep this recipe for later? We can email it to you!
Ensure the potatoes are cut evenly to cook at the same rate.
Cooling the potatoes in cold water stops the cooking process before frying.
Why cool the potatoes in cold water?
Cooling the potatoes in cold water stops the cooking process before frying, ensuring a crispy exterior and soft interior.
Can I use a different type of oil for frying?
Yes, you can use any oil with a high smoke point, such as canola or peanut oil.
How do I ensure the fries are crispy?
Make sure to dry the potatoes thoroughly before frying to remove excess water.
Can I double fry the potatoes?
This recipe uses a single fry method, but you can double fry if you prefer extra crispiness.
What dipping sauces go well with these fries?
Ketchup, mayonnaise, and garlic sauce are popular choices.
