Perfect Fries


A heap of these perfectly crisp, golden, double-cooked fries makes the perfect accompaniment to any sandwich.


  • 6 medium russet potatoes, peeled and cut into ½-inch-thick sticks

  • 8 cups safflower oil

  • Coarse salt


  1. Place potatoes in a large bowl, and cover with cold water. Refrigerate for 8 hours. Drain, rinse, and pat dry.

  2. 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.

  3. 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.

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