NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- russet potato, cut slightly larger than julienne2 lb
- salt
- black pepper, freshly ground
- oil, neutral oil; for deep frying
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Place potatoes in a large container of clean water. Rinse repeatedly until water runs clear.
Spin potatoes in a salad spinner until dry. Deep fry at 350°F until tender and limp but not browned. Drain on a cooling rack.
Heat oil to 375°F, and fry potatoes for 4–5 minutes.
Drain fries on a cooling rack, and sprinkle heavily with salt and freshly ground black pepper.
Serve hot.
Region evidence: recipe text — “French Fries”
