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GP’s Fries

goop

This is my new french fry method. It takes a little effort, but they turn out consistently crispy and delish.

makes 4

4 large potatoes (russets or another floury potato work well, just nothing waxy)

8 to 10 cups vegetable oil

salt

1. Peel then slice the potatoes to your liking.

2. Soak the potatoes for up to an hour, changing the water about 3 times throughout when it gets cloudy.

3. Steam for 8 minutes in a steamer (a bamboo basket would work as well). Dry super well—potatoes should be completely dry.

4. Fry in small batches in peanut oil at 320°F for 4 minutes or so. Take them out of the oil and let them cool. Drain on a grate on top of a baking sheet (I use one from Williams-Sonoma).

5. When they are all done and cool, turn up the oil to 370°F and fry again till crispy.

6. Serve in an oversize coffee mug lined with parchment. Salt well.