Perfect Crispy French Fries
A simple suggestion for the most elusive answer of all.
Directions
Wash or peel the potatoes and cut into 1/2" sticks.
Place potatoes in a large pot and cover with cold water. Bring to a boil & cook for 3-4 minutes. You want the potatoes a little undercooked.
Drain the potatoes & arrange on a large sheet. Cool completely. Do not cover.
Heat the frying oil to 375 F in a fryer or a large, heavy pot.
Add a few fries to the oil at a time until you have a single layer. Don’t add all the potatoes at once or add too many or the oil will not stay hot enough.
Remove to a plate or tray lined with paper towels and season immediately.
Repeat with the remaining potatoes.
Serve immediately.
Additional Notes
The quest for the perfect french fry is one that has claimed many lives, one that has crippled determined men, one that has driven kitchens to insanity and compelled food science forward. Belgian-style double-fried potatoes are generally recognized as the most assured way to a perfectly crispy fry. But for those of us at home who don’t own fryers, the time and the effort of double frying on the stove can be prohibitive. This method, fairly standard in a traditional culinary sense but widely unrecognized and therefore unemployed, produces exceptional – perhaps even superior – results with a lot less hassle. Just make sure not to boil the potatoes too long. You don’t want them falling apart in the oil.
