Best French Fries

French fries are one of those foods that people often indulge in when eating out, but rarely make at home. It is easy to make homemade fries, but it does take a little prep time.

There is a choice here as to how to make the perfect French fry. Some like deep fried, some baked. No matter what is preferred, these are both delicious and crunchy.

Best French Fries

French Fries – Twice Fried
(Makes 4 to 6 side servings.)

• 4 large russet potatoes, peeled and cut into 1/4 by 1/4-inch thick batons
• 2 quarts peanut oil
• Salt and freshly ground black pepper

Rinse cut potatoes in a large bowl with lots of cold running water until water becomes clear. Cover with water by 1-inch and cover with ice. Refrigerate at least 30 minutes and up to 1 day.

Heat the oil in a deep-fryer to 325°F.

Drain ice water from cut fries. Wrap potato pieces in a clean dishcloth and thoroughly pat dry. Add fries, a handful at a time, to the hot oil. Do not overcrowd the fryer. Fry, stirring occasionally, until potatoes are soft and limp and begin to turn a blond color, about 6 to 8 minutes. Use the basket to carefully remove fries from the oil and set aside to drain on paper towels. Let rest for at least 10 minutes or up to 2 hours.

When ready to serve the French fries, reheat the oil to 350°F. Carefully place the blanched potatoes in the hot oil and fry again, stirring frequently, until golden brown and puffed, about 1 to 2 minutes. Transfer to a paper towel lined platter and sprinkle with salt and pepper, to taste. Serve immediately.

French Fries – Baked
(Makes 4 to 6 side servings.)

• 4 large russet potatoes, peeled and cut into 1/4 by 1/4-inch thick batons
• 1/4 cup extra-virgin olive oil
• Salt and freshly ground black pepper

Preheat the oven to 450°F.

Rinse potatoes and cover with water per directions above. When ready to serve, drain ice water from cut fries. Wrap potato pieces in a clean dishcloth and thoroughly pat dry, as above.

Put the potatoes in a bowl; add olive oil, 1 tablespoon salt, 1/2 teaspoon black pepper. Toss well and lay out in 1 layer on a nonstick baking sheet. Cook for approximately 30 to 40 minutes, turning frequently until golden brown.

Remove from oven, salt and pepper as desired. Allow to cool for 1 or 2 minutes and serve.