Homemade French Fries

1. Prepare Potatoes

Take your russet potatoes and trim a thin slice from each side. Then, slice them into ¼-inch-thick planks and cut those planks into ¼-inch fries. Rinse the cut potatoes under cold water until the water runs clear. After rinsing, cover the potatoes with cold water and refrigerate them for at least 30 minutes, or up to 12 hours if you want to plan ahead.

2. Dry and Coat Potatoes

Once the potatoes have chilled, drain them and spread them out on dish towels. Pat them thoroughly dry. Toss the dried potatoes in 2 tablespoons of cornstarch until they're evenly coated. Lay the coated fries on a wire rack set over a rimmed baking sheet and let them rest for about 20 minutes.

3. First Fry

Heat 3 quarts of peanut or vegetable oil in a Dutch oven until it reaches 325 degrees Fahrenheit. Carefully add half of the potatoes to the hot oil. Fry them for 4 to 5 minutes, or until they turn from white to a light blond color. Use a spider skimmer or a large-hole slotted spoon to transfer the par-fried fries to a paper towel-lined surface to drain and cool for at least 10 minutes.

4. Second Fry

Increase the oil temperature to 375 degrees Fahrenheit. Once the oil is hot, add half of the fries back into the oil and fry them for another 2 to 3 minutes until they are golden brown and puffed. Immediately season with salt while still hot. Repeat the par-frying and finishing frying steps with the remaining potatoes.