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How To: Make Perfect French Fries Every Time. Yes, Every Time!

Yields2 Servings

french fries

 4 Large Russet Potatoes
 Enough vegetable oil to fill half of your pot (do not use more than this amount as it will cause a mess!)
 2 tbsp Sea salt or kitchen saltAdd more if not enough

Peel the potatoes and cut the ends off. Slice each fry about 1/2 inch or 1/4 inch thick. Consistently-shaped fries deliver more uniform results, so ensure all the fries are cut in this way.


Soak the fries in a large bowl with cold water for four hours, or overnight. The longer they soak, the softer the fries will be on the inside, with a smaller chance of them burning on the outside.


Remove the fries from the bowl, drain them of as much water as possible, and lay them on a dishtowel. Pat them as dry as you can. This step is extremely important as water causes hot oil to splatter.


Heat the oil to 148°C. Drop the fries gently into the oil and cook for 5 to 6 minutes. Remove from the oil and heat the oil up to 204°C. Put the fries back into the oil for 5 minutes or until golden brown.


Remove from the oil, lay them on a cooling rack and season at once with sea salt or kitchen salt.

Nutrition Facts

Servings 0