Cookbook:Fast Food French Fries

Cookbook | Ingredients | Recipes


  • 2 pounds Russet potatoes, cut slightly larger than julienne
  • Salt and freshly ground black pepper
  • Oil for deep frying


  1. Place potatoes in a large container of clean water. Rinse repeatedly until water runs clear.
  2. Spin potatoes in a salad spinner until dry. Fry at 350° until tender and limp but not browned. Drain on a cooling rack.
  3. Heat oil to 375° and fry potatoes for 4-5 minutes. Drain on a cooling rack and sprinkle heavily with salt and freshly ground black pepper. Serve.

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