Ingredients for Balthazar's French Fries
- 2 pounds russet potatoes
- 3 cups peanut oil
- 1 teaspoon fine sea salt
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How to Make Balthazar's French Fries
- Peel 2 pounds of russet potatoes and cut them into 4-inch by 1/4-inch matchsticks.
- Place the potatoes in a large bowl and add enough cold water to cover by 1 inch. Soak for at least 12 hours, or up to 24 hours, in the refrigerator.
- Drain the potatoes very well 20 minutes before frying. Pat them completely dry with clean kitchen towels.
- In a large, heavy-bottomed pot or Dutch oven, heat 3 cups of vegetable oil to 325°F (165°C) over medium-high heat. Use a thermometer to monitor the temperature accurately.
- Working in batches, carefully add the potatoes to the hot oil. Avoid overcrowding the pot.
- Blanch the potatoes for 3 minutes, stirring occasionally, until slightly softened but not browned.
- Remove the potatoes with a slotted spoon and transfer them to a wire rack or baking sheet lined with paper towels to drain thoroughly.
- Increase the oil temperature to 375°F (190°C).
- Once the oil reaches 375°F (190°C), carefully add the blanched potatoes in batches, ensuring not to overcrowd the pot.
- Fry for 3 1/2 to 4 minutes, or until golden brown and crispy. Shake the pan occasionally to ensure even cooking.
- Remove the fries with a slotted spoon and transfer them to a clean baking sheet lined with fresh paper towels to drain excess oil.
- Season generously with 1 teaspoon of kosher salt immediately after draining.
- Serve immediately and enjoy your incredibly delicious Balthazar's French Fries!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
6g
Fat
0g
Carbs
12g
