French Fries

French Fries
Photo by Scott Phillips


  • Salt (ideally fine sea salt)
  • Peanut or vegetable oil, enough for deep-frying, about 4-qt.
  • 3 lb. Idaho potatoes, scrubbed well to remove all dirt; cut out any eyes or dark spots with a paring knife
  • Freshly ground black pepper (optional)

Don’t peel the potatoes. Slice them into 1/4-inch-square strips that are as long as possible. Soak the sliced potatoes in ample water at room temperature for at least 8 hours and up to 24 hours. Remove the potatoes from the water and dry well with paper towels; otherwise, the oil will spatter. ...

View full recipe at Fine Cooking


Variations on French Fries

  • French Fries
    • [[Kosher salt]]
    • [[{{2 quarts}} (8 cups) vegetable oil]]
    • [[{{2 1/2 pounds}} russet potatoes (about 4 medium)]]
  • French Fries
    • About 8 cups vegetable oil
    • mayonnaise (see cooks' note, below)
    • 2 pounds medium russet (baking) potatoes
    • +1 other ingredients

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