- Jewish Learning
3 to 4 pounds Idaho or Russet potatoes
oil for frying
salt and/or Prima French Fry Seasoning
Leaving the skin on the potatoes is a matter of taste preference, but the skins are where many of the nutrients are found, so leaving them on means your fries will have more Vitamin B-6 and other nutrients. If you do leave them on, clean the skins thoroughly with a scrub brush. Otherwise, peel potatoes.
Cut potatoes into a uniform size. I like using a French fry cutter, but if you prefer cutting with a knife, be sure the fries are a uniform size so they fry evenly.
Soak the fries for 30 minutes in cold water (some recommend ice water). Remove and pat dry.
Fill a medium pot (I use a 4-quart size) halfway with oil. You should have enough oil to just cover the fries, not more than that.
Heat the oil to 350°F, or a little bit less. Test the oil by throwing in one French fry. If the oil sizzles, you know it’s hot enough. If your oil starts smoking, turn down the temperature a little. Smoking oil turns into trans-fat.
Cook the fries in small batches! Don’t put all your fries in at once.
Remove fries from oil using a slotted spoon when they’re as brown or crispy as you like, about 15 to 20 minutes.
Remove to a paper towel to cool and lose some of their grease. Leave them in a single layer on the paper towel.
Don’t pile them up or they will lose crispiness and gain a softer texture.
Season fries with salt, or French fry spice.
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