James Peterson

Thick French Fries

Preparation info
  • Makes

    4

    Side-Dish Servings
    • Difficulty

      Easy

Appears in
Cooking
Cooking

By James Peterson

Published 2007

  • About

These potatoes are fried in the same way as thin French fries; the cooking times are just longer. Remember that the first-stage frying or baking can be done earlier the same day.

Ingredients

  • 4 large russet potatoes, peeled
  • About 4 quarts pure olive oil or vegetable oil
  • Salt

Method

Cut the potatoes lengthwise into sticks ½ wide and thick. Soak the sticks in cold water to cover for 20 minutes. Drain them in a colander and then spin them, in batches, in a salad spinner to rid them of most of the liquid. Pat them dry on kitchen towels—not paper towels, which will stick and tear.

To fry the potatoes for the first stage, proceed as directed for Classic Thin French Frie