|Serves||4 to 6|
|Total Time||5 hours|
Yes, it takes time and two rounds in the fryer, but twice-cooking your fries is the best way to get them both cooked through and browned/crispy.
The rest between fryings is not essential, but it helps the potatoes lose moisture. Raw potatoes have a ton of water; fries don’t. It’s hard to get all that water out in the fryer without overcooking the fries.
This recipe is adapted from One Potato, Two Potato, by Roy Finamore and Molly Stevens.
|2||lb. russet potatoes, peeled and cut into ¼-inch batons with a mandoline or sharp knife|
|2||qt. lard, shortening, or oil|
Related article: Fry guy
This content is from the Matthew Amster-Burton collection.
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