French Fries

Yukon Gold or Russet Potatoes
Canola Oil

Cut potatoes into 1/4-in. julienned strips; soak in cold water for 30 minutes.
Drain potatoes; pat dry with paper towels.
In an electric skillet or deep-fat fryer, heat oil to 340░.
Fry potatoes in batches until lightly browned, 3-4 minutes.
Remove with a slotted spoon; drain on paper towels.
Increase heat of oil to 375░.
Fry potatoes again in batches until crisp and golden brown, 1-2 minutes, turning frequently.
Drain on paper towels; sprinkle with salt. Serve immediately.

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