Perfect French Fries

What you need:

    • 4 large russet potatoes
    • 1 quart peanut or vegetable oil
    • Salt and pepper

Directions:

    1. Peel potatoes or scrub if leaving the skin on. Slice potatoes into 1/4-inch fries and place in a large bowl of water.
    2. Refrigerate for 1 to 8 hours.
    3. Drain well and pat dry with paper towel in batches.
    4. Fry, in batches, in preheated 325 degree oil - in a stockpot or deep fryer, for about 3 to 4 minutes or until a pale blond color. Place on a paper towel-lined baking sheet or plate.
    5. Then increase heat to 375 degrees and fry potatoes again for about 3 to 4 minutes or until golden brown.
    6. Remove to a paper-towel lined baking sheet or plate and season immediately.

Recipe from Bobby Flay's Burgers, Fries, & Shakes cookbook

Posted on Fantastical Sharing of Recipes