French Fried Potatoes
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6russet potatoes, about 2 pounds
- 8cups corn, peanut or vegetable oil
- Salt to taste if desired
Nutritional analysis per serving (6 servings)
294 calories; 23 grams fat; 2 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 4 grams polyunsaturated fat; 21 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 2 grams protein; 405 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel the potatoes and cut each into ¼-inch thick slices. Stack a few slices at a time and cut the slices lengthwise into ¼-inch-wide strips or sticks. There should be about 6 cups. Drop the potatoes into cold water and drain almost immediately. Pat the potatoes dry.
- Step 2
Heat the oil to 330 degrees in a skillet or, preferably, a deep fryer. Drop potatoes in batches into hot oil. As the potatoes are fried, shake or stir them so that they cook evenly. Let cook 10 minutes without browning. This might be done an hour or more ahead of time. Remove the potatoes from the oil and let drain.
- Step 3
Increase the oil temperature to 375 degrees. Return the potatoes to the oil and let cook until crisp and brown, about 4 to 5 minutes.
- Step 4
Remove the potatoes and drain on absorbent paper towels. Sprinkle with salt and serve.
Private Notes
Comments
I wonder if anyone has baked them first before frying in oil ? Curious if it makes much difference in flavor.
For sweet potatoes, cook about half the times.
Followed directions but with half the oil (peanut) which enough to cover the potatoes in my dutch oven. Came out perfectly crisp and golden.