This was probably 8lbs or so of russet potatoes. Cut them with mandolins (have one that only does wavy cuts for waffle and use my normal one for fries) and then soaked in several changes of water to remove starch. Then drained and dried (just ran these through a salad spinner) and cooked in batches for 5 minutes at 320F. Let them cool and then final cook is 2-3 minutes at 375F. Toss with salt and serve. I put the extras that got the first fry in a ziploc and put in fridge to make over the next few days.
Jonk209
They look so good
thecrowfly
french fries are awesome
ainsleyadams
I never met a spud I didn’t like. Yum.
c08306834
Those fries look absolutely incredible.
01GainingKnowledge
Those look perfectly crispy. What kind of oil did you use? I’ve been experimenting with duck fat lately, but I’m always open to new suggestions.
6 Comments
This was probably 8lbs or so of russet potatoes. Cut them with mandolins (have one that only does wavy cuts for waffle and use my normal one for fries) and then soaked in several changes of water to remove starch. Then drained and dried (just ran these through a salad spinner) and cooked in batches for 5 minutes at 320F. Let them cool and then final cook is 2-3 minutes at 375F. Toss with salt and serve. I put the extras that got the first fry in a ziploc and put in fridge to make over the next few days.
They look so good
french fries are awesome
I never met a spud I didn’t like. Yum.
Those fries look absolutely incredible.
Those look perfectly crispy. What kind of oil did you use? I’ve been experimenting with duck fat lately, but I’m always open to new suggestions.