Everyone loves the French fries that you get at the county fair. But you don’t have to wait for the fair to come around, when you can make the same, crispy fries at home. There are a couple secrets that are the key to make delicious homemade French fries all year long.
Start by using good Russet potatoes, and hand cut them to your desired size. Rinse them off with cold water. The first key to great fries is to soak them in cold water and refrigerate for at least one hour, or as many as eight hours.
The second secret is to double-fry them. When ready to cook, heat oil in heavy pot to 350 degrees. I prefer peanut oil, but vegetable or canola oil will work also. While the oil is heating, drain the fries and pat them dry with a towel. Cook the fries, in small batches if needed, for 5-6 minutes until softened and starting to color. Remove them with a slotted spoon and drain them on paper towels. Let them rest until they return to room temperature.
Lastly, raise the temperature of the oil to 375 degrees. Return the fries to the oil and cook an additional 3-4 minutes or until golden brown. Remove from pot and season immediately. I prefer a generous amount of sea salt and chopped fresh rosemary. Enjoy!