Classic French Fries

Learn the proper way to make French fries! The secret is a double-fry method. First, par-fry the potatoes at a low temperature to cook through, then fry a second time at a higher temperature to brown and crisp the outside. The result is a perfectly tender, fluffy interior and a super crispy exterior.

Instructions

1. 1

   Fill a large, high-walled skillet with canola oil to a depth of about ½ inch. Heat over medium-high heat until the oil temperature reaches 300°F (150°C).

2. 2

   Peel the potato and cut into ½-inch (1-cm) batons. Dry the potato thoroughly with paper towels.

3. 3

   Working in batches to avoid overcrowding the pan, par-fry the fries in the hot oil for about 5 minutes, or until lightly browned and tender. Use a slotted spoon to transfer the fries to a paper-towel lined baking sheet to drain. Season with salt.

4. 4

   Increase the oil temperature to 375°F (190˚C).

5. 5

   Return the fries to the hot oil and fry until golden brown and crispy, 3–5 minutes.

6. 6

   Use a slotted spoon to transfer the fries back to the paper towel-lined baking sheet to drain. Season with salt and pepper.

7. 7

   Serve immediately.

8. 8

   Enjoy!

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