How to Make Perfect French Fries Recipe (With Video)

Servings:

For the crispiest home-cooked fries, Martha uses russet potatoes and a mandoline fitted with a French fry blade to cut them evenly. (You can use a knife if you prefer.) She then soaks the cut potatoes in cold water to remove the starch before cooking the potatoes twice: Blanching them first in oil, then draining and cooling them before cooking them through.

You can use a deep-fat fryer or a Dutch oven for this recipe (Martha is a fan of the Dutch oven for deep frying). You must have a deep-fry thermometer (or a candy thermometer) to check the temperature of the oil. The result is restaurant-quality fries that are golden brown and crisp outside with a tender and creamy interior.

Directions

Peel and slice potatoes:

Peel potatoes and square off sides and ends. Cut lengthwise into 1/3-inch-thick slices, and then cut into 4-by-1/3-by-1/3-inch sticks using a sharp knife or a mandolin.
Soak potatoes in ice water:

Place in a large bowl and add cold water to cover by 1 inch, then let soak in the refrigerator at least 4 hours or up to 24 hours.
Drain and dry potatoes:

Drain potatoes and spread on a clean kitchen towel and dry completely, patting off as much water as possible.
Prep baking sheets; heat oil:

Line baking sheets with a double thickness of paper towels. Heat 2 inches of oil in a heavy stockpot over medium heat to 300°F on a deep-fry thermometer.
Blanch potatoes in batches and transfer to baking sheets to drain:

Working in batches and using a spider, lower potatoes into the oil (the temperature will drop significantly and slowly climb up again) and stir to separate. Cook just until softened (test one by breaking it in half; it should be almost completely cooked through), but not brown, about 3 minutes. Use a spider or slotted spoon to transfer to one of the prepared baking sheets to drain, spreading in a single layer. Allow oil to return to 350 degrees between each batch.

The potatoes can be blanched and left to drain on the prepared baking sheets for 4 hours in the refrigerator before finishing, replacing the paper towels as necessary.
Cook blanched potatoes in batches:

Heat oil to 350°F. Again working in batches, add blanched potatoes to oil (the temperature will drop to about 340°F) and stir to separate. Cook until golden brown, 4 to 4 1/2 minutes; if desired, add the rosemary and lemon zest during the last 20 seconds of cooking.
Remove to baking sheets to drain; repeat with remaining batches:

Use a spider or slotted spoon to transfer to prepared baking sheets to drain (replace paper towels if you are using the same baking sheets as above). Allow oil to return to 350°F between each batch.
Season and serve:

Sprinkle with salt and serve immediately.

How to Make Perfect French Fries

Directions

Peel and slice potatoes:

Soak potatoes in ice water:

Drain and dry potatoes:

Prep baking sheets; heat oil:

Blanch potatoes in batches and transfer to baking sheets to drain:

Cook blanched potatoes in batches:

Remove to baking sheets to drain; repeat with remaining batches:

Season and serve:

Other Crispy Potato Recipes to Try:

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