Hand-Cut French Fries

1. 1

   Leaving the skin on, cut the potatoes into long thin strips and put in a large bowl of clean water to remove some starch, prevent them from sticking together, and stop the oxidizing process.

2. 2

   In a cast iron skillet fitted with a thermometer, or a small fryer, heat the oil until it reaches 275 to 300 degrees F. Remove the potatoes from the water and pat dry.

3. 3

   Working in small batches, fry the potatoes until they go from shiny to matte, 3 to 5 minutes (this is also called blanching).

4. 4

   Drain well on paper towels.

5. 5

   Re-heat the oil until it reaches 350 degrees F and fry the potatoes again, also in small batches, until they are golden brown and crispy on the outside but soft and chewy on the inside.

6. 6

   Remove from the oil, drain well, and toss with sea salt and malt vinegar, or any other seasoning you prefer.

7. 7

   You can also fry fresh herbs such as rosemary, sage, and thyme with the potatoes.

8. 8

   Serve hot.

9. 9

   This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.

10. 10

    The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

* Per serving · 4 servings · Values may vary.