Now you can make Restaurant quality french fries at home that are crispy and golden on the outside, yet fluffy and tender on the inside. The best part is they can be partially prepped ahead of time and frozen until you’re ready for them.
8 large Russet potatoes
Peel the potatoes and rinse them under cold water.
Cut the potatoes using a french fry cutter or with a knife to get a shoestring shape.
Place the potatoes in a large bowl and fill the bowl with very cold water. Sprinkle in a tablespoon of salt and stir well. Soak the potatoes for 30 minutes.
Drain the potatoes in a colander and dry them on paper towels. Pat the potatoes with additional paper towels to get as much moisture from them as possible.
Working in small batches, cook the fries in the oil for 4 to 6 minutes or until they are very slightly golden brown.
Use a wire spider or slotted spoon to remove the fries to drain on paper towels.
Repeat with the remaining fries.
When the fries are done and cooled, place them into a zipper top bag and freeze or place in the refrigerator until they are cold all the way through – about 30 minutes.
For the second ‘fry’, heat the oil to 400 – 425 degrees on the candy thermometer.
Again working in batches, fry the partially cooked french fries for 1-2 minutes until golden brown and very crispy on the outside.
Remove the fries with a slotted spoon or wire spider to a paper towel-lined bowl and immediately sprinkle liberally with sea salt. Toss to coat.
- Prep Time: 15 minutes
- Soaking Time: 30 minutes
- Cook Time: 24 minutes
- Category: Side Dish
- Method: Fry
- Cuisine: American
Keywords: restaurant quality french fries, National French Fry Day, Russet potatoes, copycat recipes, restaurant recipes, side dish, kid-friendly recipes