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Recipe for Classic French Fries. For these instructions, we went to the experts at the Idaho Potato Commission, because no one knows potatoes like they do.
- vegetable oil for frying
- 2 pounds Idaho potatoes
- In 3- to 4-quart saucepan or deep-fat fryer, heat 2 inches of oil to 370° F. Meanwhile, wash, peel and thoroughly dry potatoes, then cut into sticks. Divide potatoes into 2 batches. Fry each batch in hot oil, for 5 to 6 minutes or until golden brown.
- With a slotted spoon, remove cooked potatoes and place on paper towels to drain; keep warm. Repeat with remaining potatoes. Sprinkle lightly with salt to taste; serve immediately.