Warm, crispy golden fries, dusted in salt and spices, what’s not to love? I think it’s my favorite way to eat russet potatoes. Have you ever wondered who came up with this ingenious idea? Some might think the name “French fry” is a dead give away. France, duh, it’s in the name.
Well, the French do claim they were invented by street vendors right before the French revolution. However, there is an ongoing debating that claims that did not originate from France. Some historians have traced the origins back to Belgium in the late 1600s. According to local Belgian lore, during the winter months the river would freeze over, which made fishing impossible for poor villagers. This forced them to find other sources of food. That’s when they started slicing and frying potatoes, much like they fried and prepared fish, and the French fry was born.
Who is correct? Did they both come up with the idea independently? Perhaps. They are many different version and ways to make fries. I can’t tell you how many times I thought of a brilliant idea, only to discover someone else has thought of it, and executed it more amazingly than I could have even dreamed. If only there was a time machine to figure out these perplexing mysteries of the world. 😜
Ok, history lesson is complete. On to the yummy.
Peel and cut your potatoes! I found that one large russet potato is the perfect size for one person, so I cut up two potatoes.
Toss the piece into a medium size bowl and fill with cold water until the fries are completely submerged. Cover bowl and let them soak for at least 3-4 hours. I like to leave them overnight if I have the time. This removes excess potato starch, which prevents the fries from sticking together and helps them achieve maximum crispiness.
Remove the fries from the bowl and spread them out on a lined surface to dry. I like to take paper towels and blot the tops of the fries.
While the fries are drying, fire up the stove top and heat the oil to 300 degrees F.
Work in batches, frying the potatoes for about 5-6 minutes. This is cooking the fry all the way through to the middle.
Now it’s time to get them golden and crispy! Crank the heat up to 400 degrees F. Work in batches again, taking them out when they have reached a nice golden color.
Sprinkle on you favorite seasoning, or keep it simple with sea salt. Enjoy!
Double Fried Seasoned Fries
Cooked all the way through, then fried again to crispy golden perfection, and seasoned for an extra kick of yum.
Ingredients
- 2 large russet potatoes
- Lawry’s seasoned salt (or plain salt)
- Vegetable oil (for frying)
Directions
- Peel and cut your potatoes! I found that one large russet potato is the perfect size for one person, so I cut up two potatoes.
- Toss the piece into a medium size bowl and fill with cold water until the fries are completely submerged. Cover bowl and let them soak for at least 3-4 hours. I like to leave them overnight if I have the time. This removes excess potato starch, which prevents the fries from sticking together and helps them achieve maximum crispiness.
- Remove the fries from the bowl and spread them out on a lined surface to dry. I like to take paper towels and blot the tops of the fries.
- While the fries are drying, fire up the stove top and heat the oil to 300 degrees F.
- Work in batches, frying the potatoes for about 5-6 minutes. This is cooking the fry all the way through to the middle.
- Now it’s time to get them golden and crispy! Crank the heat up to 400 degrees F. Work in batches again, taking them out when they have reached a nice golden color.
- Sprinkle on you favorite seasoning, or keep it simple with sea salt. Enjoy!
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