Choose low-moisture, high-starch potatoes such as russet or Idaho. For crisp fries, wash the cut, uncooked strips in several batches of cold water until the water is clear. However, for the crispiest fries, we found the double-fry method hard to beat. Frying strips twice in the same oil at different temperatures gives you fries like no others. This recipe, using the double-fry method, received our highest rating.
MAKES 4 TO 6 SERVINGS
PREP: 30 MIN., FRY: 7 MIN. PER BATCH
Potatoes cut into strips are the crispiest of the potato shapes.
4 pounds russet or Idaho potatoes, peeled
Vegetable oil Salt to taste
CUT potatoes into 1/2-inch-wide strips.
POUR vegetable oil to a depth of 4 inches in a Dutch oven, and heat to 325°. Fry potato strips, in batches, until lightly golden, but not brown, 4 to 5 minutes per batch. Drain strips on paper towels. HEAT oil to 375°. Fry strips, in small batches, until golden brown and crisp, 1 to 2 minutes per batch. Drain on clean paper towels. Sprinkle with salt, and serve immediately.
CRINKLE-CUT FRIES: Cut potatoes into 1/2-inch-wide strips with a waffle cutter. Fry as directed.
WAFFLE CHIPS: Cut potatoes into 1/2-inch-thick slices with a waffle cutter. Fry as directed.