Culinary Institute of America

French Fries

Preparation info
  • Yield:

    8

    Portions
    • Difficulty

      Easy

Appears in
Street Foods
Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

  • About

Ingredients

  • 3 lb/1.36 kg russet potatoes, 100 count
  • Oil, as needed, for deep-frying
  • Salt, as needed

Method

  1. Peel the potatoes, cut into sticks of ¼-in/6-mm thickness, and submerge in cold water to rinse away exterior starch. Wash the potatoes in several changes of cold water.
  2. Dry the potatoes and fry in a deep fryer at 275°F/135°C until the exterior of the fries has a sandpaper-like texture but has not browned yet.
  3. On a wire rack, drain the potatoes, and al