Jan 21, 2013
To get your crispy Thick-Cut Fries perfect every time, soak the potatoes first in water, pat dry and don't forget to double fry. It's a few extra steps but well worth it!
2 to 3 large russet potatoes, scrubbed, skin on
Peanut or vegetable oil, for deep-frying
Sea salt and freshly ground black pepper, to taste
2 tbsp. chopped fresh thyme
Tarragon Aioli, for serving (optional)
Cut potatoes into 4-inch long x 3/4-inch sticks. Soak in water for at least 2 hours. Remove from the water and pat dry.
To make the thyme salt, combine chopped thyme with salt and pepper. Set aside.
Add oil to deep-fryer or pour enough oil in a Dutch oven or deep saucepan to come 4-inches up sides of pan. Heat oil to 300 degrees F.
To blanch the fries: add fries in small batches to hot oil. Fry until just cooked through, but not browned, about 8 to 10 minutes. Drain on paper towels and cool to room temperature.
Before serving, heat oil to 375 degrees F. Fry potatoes again until golden brown and crispy, about 2 to 3 minutes. Drain on paper towels. Immediately, season fries with the thyme salt. Serve with Tarragon Aioli, if desired.
Yield: 4 servings.