Description

Achieve golden, restaurant-quality fries at home with this method using Russet potatoes and precise oil control. The double-soak and two-stage fry process ensures a crunchy exterior and perfectly cooked interior without greasiness.

Ingredients

Scale

4 Russet potatoes (about 3 pounds), washed and scrubbed
Kosher salt, to taste
2 quarts neutral oil (use halal-approved oil), for frying

Instructions

Trim one side of each potato for stability, then slice into ¼-inch sticks using lengthwise cuts
Refill a large bowl with cold water, submerge cut potatoes, and refrigerate for 30 minutes to 2 hours
Bring a large pot of water to a rolling boil (add 1 1/2 teaspoons salt per quart) and blanch potato sticks in batches for 4 minutes
Lift cooked fries onto a paper towel-lined baking sheet using a spider strainer and pat dry with clean towels until completely dry
Heat oil to 325°F (160°C) in a large Dutch oven, fry potatoes in batches until pale and soft (2-3 minutes), then drain on paper towels
Increase oil to 375°F (190°C), fry same batches again until golden brown and crisp (2-3 minutes), then season immediately

Notes

For best results, refrigerate soaked potatoes up to 2 hours
Use a spider strainer to transfer potatoes efficiently during blanching
Pat dry twice: first after blanching, second before final frying
Double fry in same oil (monitor temperature carefully) to ensure proper texture
Pair with halal-approved ketchup or other dipping sauces

Prep Time: 45
Cook Time: 10
Category: RECIPES
Method: Deep Frying
Cuisine: Comfort Food

Nutrition

Serving Size: about 1 ½ cups cooked fries
Calories: 350
Sodium: 150mg
Fat: 15g
Saturated Fat: 2g
Carbohydrates: 45g
Fiber: 2g
Protein: 4g
Cholesterol: 0mg