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French Fries

French Fries

Potatoes cut into strips are the crispiest of the potato shapes.

Southern Living MAY 2004

  • Yield: Makes 4 to 6 servings

Ingredients

  • 4 pounds russet or Idaho potatoes, peeled
  • Vegetable oil
  • Salt to taste

Preparation

Cut potatoes into 1/4-inch-wide strips.

Pour vegetable oil to a depth of 4 inches in a Dutch oven, and heat to 325°. Fry potato strips, in batches, until lightly golden, but not brown, 4 to 5 minutes per batch. Drain strips on paper towels.

Heat oil to 375°. Fry strips, in small batches, until golden brown and crisp, 1 to 2 minutes per batch. Drain on clean paper towels. Sprinkle with salt, and serve immediately.

Note: For testing purposes only, we used Wesson vegetable oil.

Crinkle-Cut Fries: Cut potatoes into 1/2-inch-wide strips with a waffle cutter. Fry as directed.

Waffle Chips: Cut potatoes into 1/4-inch-thick slices with a waffle cutter. Fry as directed.

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