French fries


Having been originated from Belgium, but generally referred to as invented in its neighbouring country, French fries is something almost whole world longs for, even though its preparation could not be easier. French fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or even merely as a snack, and they commonly appear on the menus of diners, fast food restaurants, pubs, and bars. Fries in America are generally salted and are almost always served with ketchup, but in many countries they have other condiments or toppings, like vinegar, mayonnaise, or other local specialties.

The recipe

30 minutes preparation

6 servings


  • 4 pounds russet potatoes
  • Oil (preferably vegetable or peanut) for frying
  • Salt


First of all, peel and rinse the potatoes. Then cut them into equal slices by cutting the potato in 4 or 5 vertical pieces, and then cutting each piece into sticks.

Place them in a large bowl and cover with cold water. Allow them to soak, 1 to 2 hours. (You can also stick them in the fridge and let them soak overnight.)

When you’re ready to make the fries, drain off the water and lay the potatoes on 2 baking sheets lined with paper towels. Blot with paper towels to dry them.

Heat a few inches of oil in a heavy pot to 300 degrees F. In 3 or 4 batches, cook the potatoes until soft, 4 to 5 minutes per batch. They should not be brown at this point! You just want to start the cooking process. Remove each batch and drain on new/dry paper towels.

Once all the potatoes have been fried at 150 degrees C, turn up the heat until the oil reaches 250 degrees C. When the oil’s hot, start frying the potatoes in batches again, cooking until the fries are golden and crisp. Remove the potatoes from the oil and drain on paper towels.

Lastly, sprinkle everything with salt and enjoy!

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