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Nutrition Facts
Serving Size 1 (319g) Recipe makes 4 servings
Calories 246
Calories from Fat 2		(1%)
Amount Per Serving		%DV
	Total Fat 0.3g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 57mg		2%
Potassium 1345mg		38%
Total Carbohydrate 55.8g		18%
	Dietary Fiber 7.0g	28%
	Sugars 2.5g
Protein 6.5g		12%
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Andy's Perfect French Fries

Recipe #398194 | 25 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Andy Wold
Nov 7, 2009

I'm not sure where I got the original recipe from, but it differs slightly from others I've seen, and works well in high altitude locations (Salt Lake City).

SERVES 4 (change servings and units)

Ingredients

6 medium russet potatoes, peeled
vegetable oil, for frying
1 dash salt

Directions

1
Preparation:.
2
Cut the potatoes into 1/4" (1cm) strips. Place in bowl of ice and water to cover the potatoes completely. Refrigerate for at least 10 minutes -- preferably for 1 to 2 hours. When ready to cook, remove potato strips from water and dry well on paper towels.
3
Par-Cook Step:.
4
Heat the oil to 375F (190C). Place strips in a frying basket and lower carefully into the hot oil. Fry for 5 to 8 minutes, then remove and drain on dry paper towels. The fries can be refrigerated at this point for use at a later time.
5
Browning Step:.
6
Increase the oil to 400F (205C). Cook fries for the second time until they are crisp and golden (about 3 to 5 minutes.) Drain on paper towels, season as desired, and serve at once.