1. Prep the Potatoes:
- Peel the potatoes if desired (leaving the skin on is also great for extra texture). Cut the potatoes into even sticks, about 1/4-inch thick for classic fries. Consistent size helps ensure even cooking.
2. Soak the Potatoes:
- Place the cut potatoes in a large bowl of cold water. Soak for at least 30 minutes, or up to 2 hours. This step removes excess starch, which helps the fries become crispier.
3. Par-Cook the Fries:
- Drain the potatoes and pat them completely dry with paper towels. In a large pot, heat the oil to 300°F (150°C). Fry the potatoes in batches for about 4-5 minutes, just until they’re soft but not browned. Remove them from the oil and drain on paper towels. Let them cool while you finish frying the remaining batches.
4. Double-Fry for Crispiness:
- Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches, this time for 2-4 minutes, or until they’re golden brown and crispy. The double-frying technique is key for achieving that perfect crunch.
5. Season and Serve:
- Immediately after removing the fries from the oil, season them with salt and any other seasonings you like. Serve hot with your favorite dipping sauces like ketchup, aioli, or cheese sauce.
Tips for Perfect Fries:
- Oil Temperature Control: Use a kitchen thermometer to maintain consistent oil temperature. This is crucial for achieving even, crispy fries.
- Don’t Overcrowd the Pan: Fry in small batches to avoid lowering the oil temperature, which can result in soggy fries.
- Air-Frying Option: For a healthier version, toss the soaked and dried potato sticks with a small amount of oil and air-fry at 400°F (200°C) for 15-20 minutes, shaking halfway through.
Homemade fries are a labor of love, but the results are absolutely worth it. Whether you’re enjoying them with a juicy burger, a sandwich, or as a snack on their own, these crispy fries are sure to be a hit every time.