Deep-Fried French Fries
Ingredients
1 lb. (approx.)
baker potatoes
- water, cold
- canola or peanut oil, for frying
- fine salt, to taste
- Kowalski's Classic Ketchup, for serving (optional)
Directions
- Cut potatoes lengthwise into 4-5 evenly wide planks less than ½" thick; cut planks into long, evenly wide matchsticks.
- In a large mixing bowl, cover fries with cold water; soak for 45 min.
- Remove fries from water with a slotted spoon; let air-dry on paper towels for 30 min. Pat dry with dry paper towels.
- In a deep pot, heat 2-3" of oil to 375°.
- Cook fries until they start to become tender (4-5 min.); transfer with a slotted spoon to paper towels to drain (fries will not be cooked through and will be pale).
- Heat oil to 400°.
- Return fries to the oil; cook until dark golden-brown and crisp (2-4 min.).
- Drain on paper towels; season with salt to taste.
