Classic French Fries

Ingredients

4 large russet potatoes (10 to 12 ounces each), peeled and cut lengthwise into 1⁄4-inch-thick fries
2 quarts peanut oil
4 tablespoons bacon fat, strained (optional)
Salt and pepper

Instructions

Rinse cut potatoes in large bowl under cold running water until water turns from milky to clear. Cover with at least 1 inch of water, then cover with ice. Refrigerate at least 30 minutes, or up to 3 days.
Heat oil in Dutch oven over medium-low heat until 325 degrees. While oil heats, add bacon fat, if using. Set wire rack in rimmed baking sheet, line rack with triple layer of paper towels, and set aside.
Pour off ice and water, quickly wrap potatoes in clean kitchen towel, and thoroughly pat dry. Increase heat to medium-high and add potatoes, a handful at a time, to hot oil. Fry, stirring with wire skimmer or slotted spoon, until potatoes are limp and soft and start to turn from white to blond, 6 to 8 minutes. (Oil temperature will drop 50 to 60 degrees during this frying.) Using skimmer or slotted spoon, transfer fries to prepared wire rack and let drain for at least 10 minutes.
When ready to serve fries, reheat oil to 350 degrees. Using paper towels as funnel, pour potatoes into hot oil. Discard paper towels and line wire rack with another triple layer of paper towels. Fry potatoes, stirring frequently, until golden brown and puffed, about 1 minute. Transfer to prepared rack and drain. Season with salt and pepper to taste. Serve immediately.
TO MAKE AHEAD: Potatoes can be prepared through step 3 and sit at room temperature for up to 2 hours, or they can be wrapped in paper towels, sealed in zipper-lock bag, and frozen for up to 1 month, before proceeding with step 4.

Classic French Fries

Ingredients

Instructions

Tags

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