Homemade french fries are really easy to make, and way better than any frozen fries you’ll find. Here’s what you need:
- 2 lb. Russet potatoes, scrubbed
- Canola oil, for frying
- salt, to taste
- 2 tbsp fresh parsley
Directions:
- Slice potatoes, using the 1/8th inch setting on a mandolin. If you like thicker fries, go for it, and if you don’t have a mandolin using a knife is fine, too, obviously.
- Place fries into a bowl, fill with cold water and ice cubes, and place in the fridge for 30min. (This is important so your fries come out crispy, it removes the excess starch.)
- Rinse the potatoes in cold water until the water runs clear, then drain in a colander.
- Using a salad spinner, spin the potatoes in batches to remove the excess water, or place a handful at a time in a towel and press firmly to absorb the water.
- Preheat an oven to 200°f. Line a baking sheetwith paper towels. Set a wire rack on another baking sheet.
- In a 4-quart deep pan over medium-high heat, pour in oil to a depth of 2 inches, making sure the oil does not come more than halfway up the sides of the pan. Heat the oil to 375°f on a deep-frying thermometer.
- Working in batches, add the potatoes to the oil and fry, stirring occasionally with a skimmer or slotted spoon, until golden and crispy, 2 to 3 minutes.
Using the skimmer, transfer the fries to the paper towel-lined baking sheet and immediately season with salt. - Place the fries on the rack-lined baking sheet and keep warm in the oven until ready to serve. Repeat with the remaining potatoes.
- Transfer the fries to a large bowl and toss with the parsley.