Dear Silent 
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Must express something to keep getting my recipes…. Thank you
members of our group say anything to stay active.Must express something to keep getting my recipes…. Thank you
Ingredients:
- 4 large russet potatoes
- 1 quart vegetable oil (for frying)
- Salt, to taste
- Optional: seasonings like garlic powder, paprika, or Parmesan cheese
Instructions:
- Prepare the Potatoes:
- Peel the potatoes (optional) and cut them into thin, even strips. Aim for about 1/4 inch thick.
- Place the cut potatoes in a large bowl of cold water. Let them soak for at least 30 minutes to remove excess starch. For best results, soak for 1-2 hours or even overnight in the refrigerator.
- Preheat the Oil:
- In a large, heavy-bottomed pot, heat the vegetable oil to 325°F (165°C). Use a deep-fry thermometer to monitor the temperature.
- First Fry:
- Drain the soaked potatoes and pat them dry with paper towels.
- Working in batches, fry the potatoes in the heated oil for about 3-4 minutes, until they are pale and soft but not browned. Remove with a slotted spoon and drain on paper towels. Let them cool for about 15 minutes.
- Second Fry (for Crispy Fries):
- Increase the oil temperature to 375°F (190°C).
- Again, working in batches, fry the potatoes a second time for 2-3 minutes until they are golden brown and crispy.
- Remove the fries with a slotted spoon and drain on paper towels.
- Season and Serve:
- Immediately season the fries with salt while they are still hot. You can also add other seasonings like garlic powder, paprika, or Parmesan cheese for extra flavor.
- Serve hot with your favorite dipping sauces.
Enjoy your crispy, golden French fries!
