Ingredients
Equipment
Method
Instructions
- Start by scrubbing the Yukon gold potatoes under cold water. Once clean, dry them thoroughly with a kitchen towel. Cut the potatoes into 1/4-inch by 1/4-inch batons, ensuring they are uniform in size for even cooking.
- Soak the cut potatoes in cold water for at least 30 minutes. This step helps to remove excess starch, resulting in crispier fries. If you have time, soaking them for a few hours or overnight will yield even better results.
- In a heavy-bottomed pot, heat the peanut oil to 325°F (163°C). Use a thermometer to ensure the oil reaches the right temperature before frying.
- Carefully add a batch of soaked and dried potato batons into the hot oil. Avoid overcrowding the pot, as this can lower the oil temperature. Fry them for about 4-5 minutes, or until they are soft but not browned. Remove them with a slotted spoon and drain on paper towels.
- Raise the oil temperature to 375°F (190°C) for the second fry. This higher temperature will give your fries that gorgeous golden color and crispy texture.
- Add the partially cooked fries back into the hot oil in batches. Fry them for another 3-4 minutes or until they are golden brown and crispy. Remove them and drain on paper towels once again.
- While the fries are still hot, season them with salt to taste. Serve immediately with your favorite dipping sauces or alongside a delicious main dish.
Notes
- Store leftover fries in an airtight container in the refrigerator for up to 3 days.
- To reheat, spread fries on a baking sheet and bake at 400°F (200°C) for 10-15 minutes.
- Experiment with different seasonings like garlic powder or paprika for added flavor.