Every french fry cutter on this page was chosen by The Pioneer Woman team. The site may earn a commission on some products. Twice-fried potatoes make the best French fries.
Crisp on the outside, soft in the middle. This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. IMPORTANT: Please be careful when frying with hot oil.
Keep the pot on the backburner so little kiddos won’t get hurt. In a nutshell, here it is: Soak potatoes, dry potatoes, fry potatoes, drain potatoes, then fry again! Peel and rinse the potatoes, then cut them into sticks by cutting the potato in four or five vertical pieces, then cutting each piece into sticks. Place them in a large bowl and cover with cold water, then allow them to soak for two or three hours. You can also stick them in the fridge and let them soak for several hours or overnight.
When you’re ready to make the fries, drain off the water and lay them on two baking sheet lined with paper towels. Blot them with paper towels to dry them. Heat a few inches of oil in a heavy pot to 300 degrees. In 3 or 4 batches, cook the potatoes for about 4 to 5 minutes per batch, or until the potatoes are soft. They should not be brown at all at this point! You just want to start the cooking process.
Once all the potatoes have been fried at 300, turn up the heat until the oil reaches 400 degrees. When the oil’s hot, start frying the potatoes in batches again, cooking until the fries are golden and crisp. Remove from the oil and drain on paper towels. Sprinkle fries with sea salt and dive in! French fries dipped in a mixture of ketchup and mayonnaise are divine. If you peel a bunch of potatoes and cut them into sticks, then immediately plunge them into hot oil and fry them, they will never, ever, ever, be as good as the french fries I’m showing you below. I never follow them, but I love them.
But it’s really true, guys: to get perfectly golden french fries that are soft in the middle and crisp on the surface, plunging potatoes straight into oil just doesn’t work. The starch on the outside of the potatoes interferes with the texture of the fries and never allows them to become nice and crisp, and in order to cook the fries long enough to soften the potato, the outside can often get to brown. Not that I’ve ever walked away from any form of fried potato. Let me just set that record straight. But once you try french fries the way they’re meant to be made—and the way they’re made by most restaurants and fast food chains—you’ll have a hard time not trying to find ways to work french fries into your weekly menu.
Whether or not this is a positive thing is something I’ll let you figure out. Begin by peeling five pounds of potatoes, then cut them into sticks. Throw them in a pot or large bowl and cover them with cold water, then let them soak for at least two or three hours. Soaking the sliced potatoes is the fundamental first step of making proper french fries. The soaking process removes the troublesome starch on the outside of the potato, which will help the fries achieve the perfect crispness.
Note: Because somewhere along the way I got into the habit of planning ahead for fries, I usually wind up soaking the fries for several hours, or even overnight. Last Sunday, for instance, I peeled and sliced the potatoes before church and let them soak while we were gone so they’d be ready to cook up when we got home. I’d say the minimum time you’d want to soak the potatoes would be an hour or so, but there’s definitely no harm in going longer. By the way, when this finally breaks, I’m going to mourn.
Just cut the peeled potatoes into four or five long pieces, then lay them flat and cut them into sticks. But I love that french fry cutter. It’s seen me through some really rough times. After they’ve soaked awhile, drain the fries, then lay them on a bunch of paper towels to dry them off. Blot the top of the potatoes to remove all the excess moisture. Next, heat a pot of oil to 300 degrees, using a thermometer to monitor the temperature. I’ll show you why in a second.