Food & Cooking Recipes Appetizers Finger Food Recipes Perfect Fries 5.0 (1) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 10 A heap of these perfectly crisp, golden, double-cooked fries makes the perfect accompaniment to any sandwich. Ingredients 6 medium russet potatoes, peeled and cut into ½-inch-thick sticks 8 cups safflower oil Coarse salt Directions Place potatoes in a large bowl, and cover with cold water. Refrigerate for 8 hours. Drain, rinse, and pat dry. Heat oil in a large pot over medium heat until it registers 310 degrees on a deep-fry thermometer. Line 2 baking sheets with paper towels. Carefully add potatoes to oil in small batches. Cook for 3 to 4 minutes, turning occasionally. (They will not color much.) Using a slotted spoon, transfer fries to paper towels to drain. Let cool. Increase heat so oil reaches 350 degrees. Fry potatoes in small batches until golden brown, 3 to 4 minutes. Transfer fries to paper towels to drain. Season with salt, and serve immediately. Cook's Notes To make fries crisp on the outside with a fluffy interior, cook them at a lower oil temperature, let them cool, then fry at a higher temperature until golden brown. Rate it Print