Well bonjour, French fries. Thank you for joining us; you always make everything more delicious. We know your attitude can be a bit salty, but that’s part of your charm!
Please, bring along your friends: ketchup, ranch, garlic, parmesan, malt vinegar and truffle oil. Spending time with you truly is an international affair.
This An Ode To… French Fries is our love letter to you. You may have started out as a mere potato, but you have grown to become so much more. You have stood by my side ever since I can recall. Merci, my lovely French fries. You make adulting so much better.
Hungry now!? The Food Network has a great recipe for French fries, so it’s time to get frying!
Perfect French Fries
Makes 8 servings
5 lbs. russet potatoes
Vegetable or peanut oil, for frying
Peel and rinse the potatoes. Cut the potatoes into sticks by cutting the potato in 4 or 5 vertical pieces, then cut each piece into sticks.
Place them in a large bowl and cover with cold water. Allow them to soak 2 to 3 hours. (You can also stick them in the fridge and let them soak overnight.)
When you’re ready to make the fries, drain the water and lay the potatoes on 2 baking sheets lined with paper towels. Blot with paper towels to dry them.
Heat a few inches of oil in a heavy pot to 300° degrees F. In 3 or 4 batches, cook the potatoes until soft, for 4 to 5 minutes per batch. They should not be brown at this point. You just want to start the cooking process. Remove each batch and drain on dry paper towels.
Once all the potatoes have been fried at 300° degrees F, turn up the heat until the oil reaches 400° degrees F. When the oil is hot, start frying the potatoes in batches again, cooking until the fries are golden and crisp. Remove the potatoes from the oil and drain on paper towels.