Go Back
+ servings

Deep-Fried French Fries

Marla Hingley
For low carb, use rutabaga instead of potatoe, omit the soaking step, and toss with arrowroot powder in place of cornstarch.
5 from 1 vote
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Appetizer, Side Dish, Snack
Cuisine American, French
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 1/2 lbs large baking potatoes Russet, Idaho
  • 2 Tbsp cornstarch
  • Deep-frying oil*

Instructions
 

  • Using a knife cut potatoes into 1/4" sticks and place in a large bowl of cold water (add ice). Chill in fridge for 30 minutes, changing water 3 times. Drain, pat completely dry.
  • Place cornstarch in a large bowl and gently toss with potatoes to coat. Shake off excess and place on a wire rack (over a baking sheet) and let sit for 20 minutes to allow the cornstarch to form a white coating over the potatoes.
  • Choose a heavy bottom sauce pan and fill at least 4" deep with oil (making sure you have 3-4" headroom at top to allow for the oil to bubble up). Bring oil up to 330°F using a deep-fry thermometer, then carefully drop a third of the potatoes into the oil. The ideal temperature of the oil is 325°F for cooking, however by increasing the heat initially at the start it will compensate for the drop in temperature once you add the potatoes.
  • Gently stir the potatoes around and remove after 3-5 minutes when they can easily be cut with the side of fork, and their surface just starts to blister (but not brown). Use a mesh strainer and remove the potatoes from the oil, and place on a paper towel lined pan wire rack (with a baking sheet underneath). Fry the remaining potatoes the same way. Be sure not cook too many at once - this will dramatically lower the temperature of the oil, you want to maintain the temperature at 325°F during this initial fry. Let the slices sit for at least 10 minutes before the second fry (this will firm up the cornstarch coating).
  • Increase oil temperature to 375°F then fry in batches for 1-2 minutes or until potatoes turn golden brown and are crisp. The ideal temperature of the oil for the second frying stage is 350°F, however by increasing the heat initially at the start it will compensate for the drop in temperature once you add the potatoes.
  • Immediately strain out and place on wire rack (remove paper towel), shaking to remove any excess oil. Place fries into a bowl and generously sprinkle with salt. Repeat with remaining potatoes.

Notes

*Peanut or corn oil are the best for deep frying as they have the highest smoke point and have a neutral flavor, however use whatever high-temperature oil you are comfortable with.

Nutrition

Calories: 350kcalCarbohydrates: 55gProtein: 6gFat: 13gSaturated Fat: 1gSodium: 15mgPotassium: 1182mgFiber: 4gSugar: 2gVitamin C: 16mgCalcium: 37mgIron: 2mg
Keyword corn oil, Cornstarch, French Fries, Gluten Free
Tried this recipe?Let us know how it was!