Good Crazy French Fries

Good Crazy French Fries

Homemade French Fries eh? Chill them in the refrigerator between frying. Oil cooks potatoes for a fluffy texture and in the second a higher temperature, forms crispy exterior. Adding a healthy side dish like fish or meat would be good.

INGREDIENTS

Canola or peanut oil, for frying

2 large russet potatoes (about 1 lb. 10 oz.), unpeeled, cut into ¼"-thick sticks

Kosher salt, to taste

INSTRUCTIONS

1. Pour oil to a depth of 2" into a 6-qt. heavy-bottomed dutch oven and heat over medium-high heat until the temperature registers 375° on a deep-fry thermometer. Add all the potatoes and cook, turning occasionally and maintaining an oil temperature of 325° (adding the potatoes will cause the temperature to drop), until pale and tender, about 8 minutes. Using a slotted spoon, transfer fries to a rack set over a rimmed baking sheet and refrigerate until chilled, about 1 hour.

2. Increase oil temperature to 385°. Working in small batches, add potatoes again; cook, stirring until golden brown and crisp, about 2 minutes. Using a slotted spoon, transfer fries to a rack set over a rimmed baking sheet. Season fries with salt.