Homemade French Fries with Five Dipping Sauces
Crispy, golden-brown French fries made from scratch using russet potatoes, double-fried to perfection and served with an array of delicious dipping sauces. Perfect for sharing as an appetizer or side dish.
Ingredients
- •3 pounds russet (baking) potatoes
- •6 cups vegetable oil
- •1 to taste salt
- •accompaniments
- •to serve dipping sauces
- •equipment
Cooking Instructions
- 1.
Peel potatoes, then cut lengthwise into 1/3-inch-thick sticks, submerging in a large bowl of ice water. Rinse potatoes in several changes of cold water in bowl (more ice isn't necessary) until water is clear. Drain in a large colander.
15 min
- 2.
Spread potatoes out in a single layer on several layers of kitchen towels to drain, then pat dry.
10 min
- 3.
While potatoes are being rinsed and dried, heat 2 inches oil slowly in a 5- to 6-quart pot over medium-low heat until thermometer registers 300°F.
15 min
- 4.
When oil is ready, increase heat to high and fry potatoes in four batches, stirring occasionally, until just cooked through but still white, about 3 minutes. (Adjust heat to keep oil as close to 300°F as possible and return oil to 300°F between batches.) Transfer fried potatoes with a slotted spoon to a baking sheet lined with dry towels to drain. When all potatoes are fried once, cool potatoes to room temperature, about 30 minutes.
45 min
- 5.
Reheat oil over medium-high heat until thermometer registers 375°F. Fry potatoes again in four batches, stirring, and adjusting heat to keep oil as close to 375°F as possible, until deep golden, 3 to 4 minutes. (Return oil to 375°F between batches.) Transfer with slotted spoon to dry towels to drain briefly, then season with salt and serve immediately, with sauce(s) for dipping.
25 min