Crispy French Fries
When you want french fries—no, scratch that—when you need french fries,look no further than these perfectly crisp wedges. Enough said.

This recipe is part of O's comfort food menu
Servings: Serves 8
  • 6 large russet potatoes (3 1/2 pounds)
  • 1 1/2 quarts vegetable oil
  • Salt
  • Ketchup
Note: To make perfect fries, cook the potatoes twice.

Scrub potatoes, but do not peel. Cut them into halves, lengthwise. Then cut each half into 6 wedges (12 slices per potato). Place in a bowl and cover with cold water; let sit 30 minutes.

Heat 4 to 5 inches of oil in a deep fryer or a deep, heavy pot with a candy thermometer. Heat oil to 330°. Drain and dry potatoes thoroughly with paper towels. Have a plate with 3 layers of paper towels ready. In small batches, fry potatoes until oil spattering stops, about 3 minutes. With a slotted spoon, remove and place on prepared plate. Fries will not be crisp or brown yet.

Increase heat of oil to 365° to 370°. Prepare a new plate with paper towels. Repeat the cooking in small batches until potatoes are golden brown and crisp. Remove and keep warm. Salt fries while hot. Serve with ketchup.


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