French Fries

  • 2 lb. Russet potatoes, scrubbed
  • Canola oilfor frying
  • Kosher salt, to taste
  • 2 tbs. Finely chopped fresh flat-leaf parsley


  1. Adjust a mandolinto 1/8-inch julienne setting. Slice a potato into matchstick pieces, using the hand guard as the potato gets closer to the blade. Place fries into the bowl, fill with cold water and ice cubes then placed in the fridge for 30min. I learned that placing them in cold water removes the extra starch from the potatoes to make it crispy
  2. 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. Alternatively, place a handful of the potatoes at a time in a clean dish towel and press firmly to absorb the water.
  3. Preheat an oven to 200°f. Line a baking sheetwith paper towels. Set a wire rack on another baking sheet.
  4. In a 4-quart deep panover 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.
  5. 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.
  6. Transfer the fries to a large bowl and toss with the parsley. Serve immediately. Serves 4 to 6.

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