Pimp My Fries

TOTAL TIME: 2 hr 44 min
Prep: 20 min
Inactive Prep: 2 hr
Cook: 24 min
 
YIELD: 6 servings
LEVEL: Intermediate

ingredients

  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon paprika
recipe tools
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Directions

Slice the potatoes into 1/4-inch thick sticks and put in a bowl of cold water. Rinse the sliced potatoes in cold water then place back into a bowl of cold water. Refrigerate for 2 hours or as long as overnight.

Heat the canola oil in a large heavy-bottomed pot over medium-high heat to 345 degrees F.
Remove the potatoes from water to a sheet tray lined with paper towels and pat dry. Working in 2 batches, fry the potatoes for 5 minutes, then remove them to a sheet tray lined with paper towels. Let cool to room temperature.

Raise the heat of the oil to 360 degrees F. Fry the potatoes a second time, in 2 batches, until golden brown and crispy, about 3 minutes. Remove to a sheet tray lined with paper towels.
In a small bowl combine the salt, pepper, and paprika. Transfer the fries to a serving bowl, sprinkle with the salt mixture and serve.
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