Pimp My Fries

  • Level: Intermediate
  • Total: 2 hr 44 min
  • Prep: 20 min
  • Inactive: 2 hr
  • Cook: 24 min
  • Yield: 6 servings
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Ingredients

4 russet potatoes, washed

4 cups canola oil

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 teaspoon paprika

Directions

  1. 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.
  2. Heat the canola oil in a large heavy-bottomed pot over medium-high heat to 345 degrees F.
  3. 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.
  4. 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.
  5. 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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