Fast Food French Fries
Fast Food French Fries are made the way a burger stand makes them, with a rinse, a gentle first fry and a hot second fry. Rinsing the cut russets until the water runs clear washes off surface starch, which helps the fries turn out crisp rather than gummy. Frying twice cooks the inside soft before the outside gets its crunch. Salt them heavily and add plenty of black pepper.
Instructions
Put the cut potatoes in a large container of clean water. Rinse them repeatedly, changing the water as needed, until it runs clear.
Dry the potatoes thoroughly in a salad spinner. Any water left on them will make the hot oil spatter.
Deep fry the potatoes at 350°F until they are tender and limp but have not taken on any color. Lift them out and drain them on a cooling rack.
Heat the oil to 375°F and fry the potatoes a second time for 4 to 5 minutes.
Drain the fries on a cooling rack and sprinkle them heavily with salt and freshly ground black pepper. Serve them hot.
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