I love French fries. I am constantly seeking a way to make the best ones. Sometimes I like them thin and crispy, sometimes thick and pillowy light inside (best done by roasting at a high temp.). Most often like Goldilocks, I like them “just right.” That means that they are medium cut fries, a little crispy on the outside and soft on the outside, full of potato flavor, not the grease they were cooked in. I like fries cooked in duck fat, but that is not always something I have an abundance of. Here is the method, it is simple and only requires a large pot (best for keeping splatters contained) a deep thermometer used for frying or cheese making, a spider (or other mesh spoon to retrieve your fries and some good quality canola oil. The thermometer is the only thing you may need to go out and buy. Here is an example. You need this because you will need to control the temperature of the oil.
Russet Potatoes, well washed
Canola Oil at least 3 ” deep
Smoked or Kosher Salt
Cut the ends off of the potatoes and then the rounded edges. lay flat and cut into 1/2 ” strips. Place in salted water till finished cutting.
Preheat the oil to 250 degrees.
Use either a salad spinner or a dish cloth to completely dry the fries. Once the oil is ready place fries into the oil. You should not be crowding them, you may need to do this in batches.
Cook until they start to look slightly golden, about 4 minutes, making sure that the oil temperature stays at 250.
Carefully remove to a straining tray (cookie sheet or steam pan) with a rack. I say carefully because the potatoes are very tender at this point and can easily tear.
Bring the heat of the oil to 365 degrees.
Add the potatoes in batches and allow to cook till they are perfectly golden with a subtle bit of brown on the edges. Remove to the draining tray again and salt IMMEDIATELY. Serve right away with home made mayonnaise, BBQ sauce or ketchup.