StovetopAmerican
French fries
Thin, twice-fried, salted the second they leave the fat. Not steak fries.
Made it?
50 min · 25 min hands-on · pull 185°F
Ingredients
1.5 lb on the fire · ~1.2 lb to the table · 2 plates at 8 oz
- russets, ¼-inch sticks1 1/2 lb
- neutral oil to fryenough
- kosher saltto taste
Method
- 1
Soak 30 minutes. Dry until they feel like wood. Wet fries steam and clump.
- 2
300°F until pale and floppy, 5–7 minutes. Drain, cool. Meat rests, oil to 375°F.
- 3
Second fry until blond-crisp. Salt in the air. Do not hold them in a closed pan.
On the plate
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