Russet potatoes are hand-cut into matchsticks and double fried at two temperatures for the perfect crispy on the edges and fluffy in the middle french fry!
salt and pepper
old bay seasoningoptional
vegetable oil for frying
Scrub the potatoes well, then julienne into matchsticks. It doesn’t matter that they are all the perfect size, just close.
Heat up a deep fryer to 325 degrees F, and only cook a small batch at a time (I have a pretty big fryer, so I did half at a time). Fry for 5 minutes, then drain on a paper towel. Let them rest for 5-10 minutes. You will notice that they will have taken little color, if any at all, and if you taste one, the potato should be very tender.
Bump the heat up to 375 degrees F and cook the french fries for 3 minutes, until golden brown. Drain on a paper towel, and while still hot, put them in a bowl and sprinkle with salt, pepper, and old bay. Give it a nice toss to distribute the seasoning (we want the fries to be hot so the seasoning sticks).
Serve with ketchup or a nice aioli, or eat them plain. Enjoy!