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You don't have to have a deep fryer at home to make your own French Fries. They can easily be made in a large heavy-bottom pot using a cooking thermometer. The secret is to double-fry your potatoes, once to cook them through and the second time on higher heat to crisp them.

Servings: 4


5-6 medium Russet potatoes or any baking potato

Vegetable oil or peanut oil



Wash and peel your potatoes and slice into French Fries. They can be any thickness-just make sure they are all the same size so they cook evenly.

Soak the fries in ice water for 30 minutes to an hour before cooking and then dry them extremely well (this will help them crisp).

Heat your oil—about 3-4 inches deep—to 325°F

Drop in your potatoes and fry until they are cooked through. You can test one with a knife for softness. Do this in a couple batches if the pot seems crowded.

Make sure you turn the heat to high after adding the fries, as adding the potatoes will cool it down.

Remove the fries with your slotted spoon and cool on paper towels. They will be soggy and fairly pale.

Bring the heat of the oil up to 375°F.

Add the fries back in and cook until crispy and browning. Keep the heat on high. Drain on clean paper towels.

Season with salt and serve immediately.

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About the Author

Sue Riedl worked for 12 years in the Toronto film industry where her culinary passion was ignited while consuming countless unhealthy snacks off the craft service table. More


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