Frank's Restaurant Quality French Fries
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Ingredients
- Russet potatoes
- Duck fat (or vegetable oil, canola oil, peanut oil)
- Fine sea salt
- Ketchup
- Mayonnaise
- Sriracha
Instructions
- Cut russet potatoes into long, slender fries using a French mandolin. Soak cut potatoes in cold water to remove surface starch, then dry thoroughly.
- Blanch the potatoes in 300°F oil until cooked through but not colored. Remove and let cool in the fridge for 3-4 hours.
- Fry the blanched potatoes in 375-380°F oil until golden brown and crispy. Season with fine sea salt immediately after frying.
- Serve hot with a side of ketchup, mayonnaise, and sriracha mixed for a spicy dipping sauce. Enjoy the crispy, fluffy, and salty fries!
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