Crispy French Fries
These Crispy French Fries deliver that perfect fry experience—crispy edges, soft and fluffy centers, and a golden hue that makes them irresistible. Blanching the long-cut potatoes first ensures a creamy interior, while the final fry creates the crunch everyone loves.
Equipment
- large pot
- Large skillet or deep fryer
- Slotted spoon
- Large bowl
- Paper towels
- Sharp knife
- Cutting Board
- Colander
Ingredients
- 5 pounds russet potatoes
- Vegetable oil for frying
- Salt to taste
- Optional: smoked paprika garlic powder, or fresh herbs for finishing
Instructions
- Peel (optional) and cut 5 pounds of potatoes into 1/2-inch–thick long fries.
- Bring a large pot of water to a boil and blanch the fries for 3–4 minutes until slightly tender.
- Drain the fries in a colander and pat completely dry with paper towels.
- Heat vegetable oil in a deep fryer or large skillet to 350°F (175°C).
- Fry the potatoes in batches for 4–5 minutes, stirring occasionally, until golden brown and crispy.
- Remove fries with a slotted spoon and place on paper towels to drain excess oil.
- Season immediately with salt and any optional spices or fresh herbs.
- Serve hot and enjoy the perfect crispy-on-the-outside, fluffy-on-the-inside fries.