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Epicurious

Twice-Cooked French Fries

4.7

(22)

Image may contain Food and Bread
photo by Antonis Achilleos
TEST-KITCHEN TIP:

For best results, serve each batch of fries immediately. If necessary, they can be kept warm on a rimmed baking sheet in a 300°F oven while the remaining potatoes are fried.

Recipe information

  • Yield

    Makes 4 to 6 servings

Ingredients

2 pounds unpeeled russet potatoes (about 3 large), scrubbed
Canola oil (for deep-frying)

Preparation

  1. Step 1

    Bring large pot of salted water to boil. Line large baking sheet with several layers of paper towels. Cut 1 potato lengthwise into 1/4-inch-thick slices. Stack 2 to 3 potato slices at a time and cut lengthwise into 1/4-inch-wide sticks. Cook potato sticks in boiling water just until beginning to soften, 3 to 4 minutes. Using slotted spoon or tongs, transfer potato sticks to paper-towel-lined baking sheet to drain. Repeat cutting, blanching, and draining remaining potatoes. Pat potato sticks dry with additional paper towels. DO AHEAD: Can be made 4 hours ahead. Let stand uncovered at room temperature.

    Step 2

    Pour enough canola oil into heavy large pot to reach depth of 4 inches. Attach deep-fry thermometer to side of pot; heat oil to 350°F. Working in batches, add potato sticks to oil and fry until golden brown, about 6 minutes. Transfer to clean paper towels to drain. Sprinkle with salt and pepper. Serve immediately.

TagsRusset PotatoPotatoRoot VegetableVegetableSideDinnerNut FreeGluten FreeDairy FreeVeganVegetarian5 Ingredients or FewerDeep FryBon Appétit

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