ULTIMATE FRENCH FRIES
What To Cook Today recipe - Malaysian/Indonesian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 3 lbs Idaho or large Yukon gold potatoes- scrubbed (be sure to use either one of these two)
- 2 quarts canola or peanut oil
- Kosher salt to season
Instructions
- 1
Cut the potatoes (with the skin on or off) into uniform fries by hand or with a mandoline
- 2
Rinse the fries in warm water (to get rid of extra starch that makes the potatoes soggy), drain, and dry. In an electric deep-fryer or a large stockpot, heat oil until a deep-frying thermometer registers 325 F
- 3
Using a slotted spoon or frying basket, carefully lower about 2 cups of the fries at a time into the oil. Fry for 4 to 5 minutes, until they begin to color. Remove the fries from the oil, and drain on paper towels. Let cool at least 10 minutes. The fries can be prepared to this point several hours ahead of time and kept at room temperature.
- 4
Raise the oil temperature to 365F. Lower the fries, 2 cups at a time, into the oil for 1 to 2 minutes, until deep golden brown. Drain on paper towels; sprinkle with the salt. Serve immediately