Extra Crispy French Fries

We love french fries! We really, really love extra crispy ones! Our double cooked fries are moist yet crispy and delicious! Add ketchup to the perfect aioli to dip and it’s heaven!

Serves 6

Ingredients:

4 lbs russet potatoes, peeled

Kosher salt

Smoked paprika

Vegetable or canola oil

Directions:

Peel potatoes and chop into strips, roughly 1/2”wide and 4” long.  (Note, I like to trim edges from potatoes after they are peeled and cut into planes.  From there, I slice the planes vertically and use the length of the potato as the length of my fries.  Also, for fun, I like to use a soap cutter that gives you the perfect crinkle cut design on your fries!).

Add potatoes to a large bowl and cover with cold water.  Generously salt.  Let sit for 30-60 minutes.  Once done, drain water and rinse potatoes.  Pat completely dry.

Add oil to a fryer or Dutch oven.  Fill roughly half full.  Heat slowly over medium heat or to 300 degrees.  Using a fry basket or metal strainer spoon, slowly and gently add first batch of potatoes to the oil.  Ensure oil completely covers your potatoes.  Cook 5-7 minutes.  Lift fry basket out of fryer or use metal strainer spoon if cooking in Dutch one to remove from oil.  Fries will still be soft at this point.  Lay on paper towels or baking sheets.  Repeat the first step with remaining batches of potatoes.

Raise heat to medium high or until it reaches 375 degrees.  Working in batches again, return  precisely cooked potatoes to oil.  Cook until golden brown, roughly 5-6 more minutes, depending on how crispy you want them.  Remove from oil and repeat with remaining potatoes.

When done, spread out on baking sheet.  Sprinkle generously with salt.  Sprinkle with smoked paprika and toss.

Serve while warm with ketchup or any of our aiolis (our kids love these with chipotle aioli and basil aioli!).