George’s French Fries

This method ensures your fries are crispy on the outside, soft on the inside, and perfectly seasoned.

Ingredients:

  • 4 medium Russet potatoes

  • 1 gallon peanut oil

  • Salt (table or sea salt)

  • Ketchup 

  • Optional: Cider Vinegar

Equipment:

  • A sharp knife, or a French fry cutter (for even slices)

  • Deep fryer, or a large pot

  • If a pot, a deep-fry thermometer

  • Paper towels or a wire rack for draining

Instructions

Prepare the Potatoes:

  • Peel the potatoes (optional, depending on preference) and cut them into ¼-inch strips using a sharp knife or use a French fry cutter for uniform fries. Uniformity helps them cook evenly.

  • Soak the cut potatoes in a bowl of ice water for at least 1-2 hours. This step helps remove excess starch, resulting in a crisper fry.

First Fry (Blanching):

  • Heat the oil to 300°F (150°C) in a large, heavy-bottomed pot or a deep fryer.

  • Drain the fries and pat them completely dry with paper towels.

  • Fry the potatoes in small batches for 5 minutes. The goal here is to cook the fries without browning them.

  • Remove the fries from the oil and place them on a paper towel-lined tray. Refrigerate for at least 30 minutes or until completely chilled. This step allows the fries to firm up and become crispier during the second fry.

Second Fry (Crisping):

  • Increase the oil temperature to 350°F (175°C).

  • Fry the pre-cooked, chilled fries in small batches again, this time for 2-4 minutes or until golden brown and crispy.

  • Remove the fries from the oil and blot with paper towels to remove excess oil.

Seasoning:

  • Immediately season the fries with sea salt while they're hot so the salt sticks.

Serve and Enjoy:

Serve your crispy fries with your favorite dipping sauces like ketchup, aioli, or homemade ranch.