How To Cut Russet Potatoes Into Fries

How To Cut Russet Potatoes Into Fries

Who doesn’t love the crispy, golden goodness of homemade fries? Whether you’re hosting a backyard barbecue, craving a late-night snack, or just need a side dish for dinner, learning how to cut russet potatoes into fries is a skill every food lover should have. With a few simple steps and some handy tips, you’ll be creating restaurant-quality fries in no time.

1. Choose the Right Potatoes

The first step in making perfect fries starts with selecting the right potatoes. Russet potatoes are an excellent choice due to their high starch content, which gives fries that coveted fluffy interior. Look for firm, smooth potatoes without any green spots or sprouts.

2. Wash and Peel

Before you start cutting, give the potatoes a good scrub under cold running water to remove any dirt or debris. Optionally, you can peel the potatoes if you prefer skinless fries. Use a sharp vegetable peeler and remove the skin in long, downward strokes.

3. Cut Into Even Strips

One of the keys to achieving perfectly cooked fries is cutting them into even strips. Start by cutting a small slice off one side of the potato, creating a flat surface to stabilize it. Then, cut the potato lengthwise into 1/4 to 1/2-inch thick slabs. Lay each slab flat and cut them into equally sized strips. Aim for strips that are about 1/4 to 1/2-inch wide for thin, crispy fries or wider for steak fries.

4. Soak in Cold Water

To achieve the ultimate crispiness, soaking the cut potatoes in cold water is essential. This step helps remove excess starch, which can lead to soggy fries. Place the potato strips in a large bowl and cover them with cold water. Let them soak for at least 30 minutes, or up to 24 hours if you have the time.

5. Dry Thoroughly

After the soaking period, drain the potatoes and pat them dry with a clean kitchen towel or paper towels. Ensuring that the potatoes are completely dry will help them crisp up properly during cooking.

6. Heat the Oil

Preparing to fry your potatoes means getting the oil to the right temperature. In a deep fryer or large, heavy-bottomed pot, heat vegetable or peanut oil to 325°F (163°C). Having a cooking thermometer handy will help ensure your oil reaches and maintains the correct temperature.

7. Fry in Batches

To avoid overcrowding and uneven cooking, it’s important to fry the potatoes in small batches. Gently lower a handful of fries into the hot oil and cook them for about 5 to 7 minutes or until they turn light golden brown. Remove the fries using a slotted spoon or a wire skimmer and transfer them to a paper towel-lined plate to drain excess oil.

8. Increase the Heat and Fry Again

For that extra crunch, increase the oil temperature to 375°F (190°C). Fry the partially cooked fries for a second time in small batches, allowing them to turn a deep golden brown. This second fry will give you perfectly crispy fries with a fluffy interior.

9. Season and Serve

Once your fries are done, it’s time to season them to perfection. Sprinkle with salt or any other seasoning of your choice, such as paprika, garlic powder, or freshly grated Parmesan cheese. Toss gently to coat the fries evenly, and then serve immediately while they’re still piping hot.

Now that you know how to cut russet potatoes into fries, you have the power to create a delicious snack or side dish that will impress your family and friends. With some practice and a little experimentation, you can even create your own unique fry seasoning blends. So, unleash your inner chef, grab those potatoes, and start making some crispy, homemade fries!