Archie Johnson
Course: Appetizer Cuisine: American Prep Time: 30 minutes Cook Time: 3 minutes Chill Time- 2 hours Total Time: 2hours 33minutes Calories: 373kcal
Let’s get started!
– Salt and pepper to taste – 3 lb Russet potatoes – 2 quarts Peanut oil – Ice water
1. Wash the potatoes thoroughly, leaving the skins on. 2. Prepare a large bowl of ice water and set up a mandoline slicer on the julienne setting. 3. Carefully slice the potatoes into thin julienne strips and place them in the ice water.
4. Once all the potatoes are sliced, submerge them in the ice water and refrigerate for at least two hours. 5. This step removes excess starch and prevents sogginess during frying. 6. In a large 6-8 quart saucepot, heat the oil over medium heat.
7. Attach a cooking thermometer to monitor the oil temperature. 8. Prepare a large, rimmed baking sheet lined with paper towels for draining the fries. 9. Take several handfuls of julienne-cut fries out of the ice water.
10. Pat them dry thoroughly with paper towels to remove as much moisture as possible. 11. Once the oil reaches 350°F, use a skimmer to lower a small batch of fries into the hot oil. 12. Be cautious, as any remaining moisture will cause the oil to bubble.
13. Stir the fries once to ensure they separate. 14. Fry for 2 to 4 minutes until they reach a medium blonde or straw color. 15. Remove the fries from the oil with the skimmer and place them on the prepared baking sheet.
16. Remove the fries from the oil with the skimmer and place them on the prepared baking sheet. 17. Immediately sprinkle with salt and pepper, tossing to coat. 18. Continue frying in small batches, ensuring each batch is as dry as possible before frying.
19. To keep the fries warm, place them in a low 200°F oven. 20. Note that they may become hard if left for too long.