I wanted to say ‘fabulous’ twice because these fries are doubly yummy.
A little bit of back story, my nephew Brendan loves cooking. He’s not sure if he wants to be a cook or not…there are so many possibilities for him. He will excel at whatever he wants to accomplish, cooking or not. But, he’s caught the bug from his aunt Karen who has made food fun for him and it sparked an interest. He asked for a fryer and that’s what we sent. I think he will love this french fry recipe – it works, it’s yummy, and here’s a quick tutorial!
- 4 to 5 large russet potatoes
- Cooking oil – canola, vegetable, peanut
- Salt & pepper to taste
- Add cold water with ice cubes in a large bowl
- Slice potatoes into ½ in sticks – potato cutter makes this easy & fast
- Put the cut potatoes into the ice bath and then into the refrigerator for at least 1 hour or up to 24 hrs.
- Heat heavy pot with oil to 325 or use a deep fryer. A few inches of oil will be needed, don’t fill higher than ½ way above your pot.
- Thoroughly dry the cold potatoes. I place them on a paper towels or a kitchen towel to drain, then onto another dry towel and roll up to all sides are dry.
- In batches, carefully drop potatoes into the oil and cook until blond and slightly wilted, about 5 to 8 minutes depending on the size of the fries.
- Remove and drain on paper towels.
- At this stage you can reserve the potatoes you plan to eat later in the week, or freeze.
- Raise temperature of oil to 375.
- Cook potatoes a second time until golden brown and crispy, about 2 minutes. This step goes quickly.
- Remove from oil to paper towel & season immediately.
- Finish up the rest of the batch and enjoy with this amazing dipping sauce!
- ½ cup mayonnaise
- 2 teaspoons mustard
- 1 tablespoon honey
- 2 tablespoons bbq sauce
- Squeeze of fresh lemon juice
- Mix and enjoy! We love this dipping sauce and put it on everything. It’s a copycat Chick-Fil-A sauce. My husband ate the first fry with a dip in ketchup and the rest of the plate with the dipping sauce. It’s yummy.