Preparation

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Step 1

Cover your largest baking sheet with paper towels or paper bags for draining.

Step 2

Scrub potatoes and dab them dry, then cut into 1/4-inch batons.

Step 3

Place in a 4 to 5-quart heavy, deep frying pan or Dutch oven and add oil; it will barely cover the potatoes.

Step 4

Turn burner to high and bring oil to a boil, which will take about 5 minutes.

Step 5

Cook potatoes for another 15 minutes; do not stir; they’ll just break.

Step 6

At this 20 minute mark, use tongs or a thin spatula to gently scrape loose any potatoes that have stuck to the pan.

Step 7

Continue to cook, stirring only if absolutely necessary, for 5 to 10 minutes longer, or until crisp and as golden as you like them.

Step 8

Use a large slotted spoon or spider to scoop potatoes from and spread them on prepared tray, tossing immediately with salt as you do.

Step 9

You can keep fries warm in a 200 degree oven, but the texture is really best right from the fryer.

Chef’s notes

This recipe requires no peeling, soaking, twice-frying, deep-fry thermometer (or deep-fryer), temperature monitoring or even stirring and uses a fraction of the oil of classically twice-fried frites.

A few changes from the original:

CI has you bevel your potatoes into perfectly batons and isn’t clear what to do with the edges. I use them all; thinner pieces will cook faster and darker and I will generally fight you for them.

Oil choices:

Any neutral oil that can handle high frying temperatures will work; my favorite for french fries is peanut. You can add 1/4 cup of duck, goose or bacon fat for an even more delicious flavor.

Salt:

Always salt your fries when they’re hot, hot, hot from the oil. The finer the salt, the better it sticks.

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Easiest French Fries