1480 minutes
Deliciously crispy French fries made by first baking potatoes to remove moisture, then frying them to golden perfection.
Russet Potatoes, whole, with skin
0 oz
quarts
to taste
1. Baking the Potatoes
Preheat your oven to 350ºF. Rub the russet potatoes with 2 teaspoons of peanut oil, ensuring each potato is thoroughly coated. Place the potatoes directly on the oven rack with a sheet pan underneath to catch any drips. Bake for 45 minutes to 1 hour, until tender when pierced with a fork.
2. Cooling and Preparing
Once the potatoes are baked, allow them to cool to room temperature. After cooling, transfer the potatoes to the refrigerator and let them chill overnight.
3. Frying the Potatoes
Pour 2 quarts of peanut oil into a Dutch oven and heat to 375°F. Cut the cold, baked potatoes into fries. Fry in batches until golden brown. Transfer the fries to a cooling rack lined with paper towels to drain any excess oil. Season with kosher salt while still hot.
Fry once at a lower temperature to cook through, then at a higher temperature for crispiness.
Use high-starch potatoes like Russets for a crispy exterior and fluffy interior.
Cut potatoes into uniform sticks for even cooking.
Season fries right after the second fry while still hot for flavor adherence.
Soak cut fries in cold water to remove excess starch and prevent sticking.
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