Perfect French Fries

Steps

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1. 1
   Prepare potatoes: peel, flatten one side for stability, and trim edges. Cut into ⅝-inch (1.5cm) thick planks, then cut planks into fry-sized strips.
   ≈2:01
2. 2
   Rinse in cold water: place fries in a container, cover with cold water, and agitate to release surface starch. Rinse at least three times until water runs clear, then cover with fresh cold water.
   ≈2:26
3. 3
   Soak: refrigerate for at least 8 hours, preferably 18–36 hours. This removes additional starch and firms the potatoes for easier handling.
   ≈2:59
4. 4
   Drain and dry thoroughly: drain off water and transfer to a cutting board. Use multiple paper towels to aggressively blot the surface moisture from the fries.
   ≈3:11
5. 5
   Prepare the oil: pour 2–3 liters of canola oil into a large heavy-bottomed pot (60–70% full). Heat to 280°F (93°C).
   ≈3:44
6. 6
   First fry: lower half the fries into 280°F oil and cook for 5 minutes to set the starch and cook through. Remove to a wire rack. Repeat with the second batch.
   ≈4:10
7. 7
   Heat oil for second fry: turn heat to medium-high and slowly raise oil temperature to 375°F. The fries will cool it back down to about 360°F, the ideal crispness temperature.
   ≈5:51
8. 8
   Final fry: working in batches, drop fries into 375°F oil and fry for 7–10 minutes until light golden brown. Kennebecs' low sugar content requires longer frying, but extended time evaporates more moisture for greater crispiness.
   ≈6:12
9. 9
   Season and serve: transfer hot fries to a bowl and immediately season with a generous pinch of salt. Toss while hot and coated with oil so the salt adheres.
   ≈6:56