Classic French Fries (Frites)
Traditional dish · Belgian
The quintessential French fry, double-fried to achieve a crispy exterior and a fluffy interior. These are the authentic frites, often served with a variety of sauces.
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Ingredients
- Russet Potatoes2 lbs
- Peanut Oil or Canola Oil4 cups
- Saltto taste
- Waterfor soaking
Steps
- 1
Peel the potatoes and cut them into 1/2-inch thick batons. Rinse the cut potatoes under cold water to remove excess starch, then soak them in a bowl of cold water for at least 30 minutes (or up to overnight in the refrigerator).
- 2
Drain the potatoes thoroughly and pat them completely dry with paper towels. This is crucial for crispiness and safety.
- 3
Heat the oil in a deep fryer or a heavy-bottomed pot to 300°F (150°C).
- 4
Fry the potatoes in batches for about 5-7 minutes, until they are pale and slightly softened but not browned. This is the first fry.
- 5
Remove the fries from the oil and let them drain on a wire rack. Allow them to cool for at least 10-15 minutes.
- 6
Increase the oil temperature to 375°F (190°C).
- 7
Fry the potatoes again in batches for 2-4 minutes, until golden brown and crispy. This is the second fry.
- 8
Remove the fries from the oil, drain them well, and immediately toss them with salt while still hot.
