How to Make Martha Stewart's French Fries | Martha's Cooking School | Martha Stewart

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen fries

Sweet potatoes are more nutritious; frozen fries are budget-friendly.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier; canola oil is often cheaper.

Peel the potatoes and cut off one side to flatten it.

Using a mandolin fitted with the french fry blade, cut the potatoes into sticks.

Immediately place the cut fries into ice water to soak and remove starch.

Refrigerate the soaking fries to make the final product crispier.

Dry the potatoes thoroughly using cotton flower sack towels before frying.

Heat oil in a large enamel cast iron pot to 300°F (150°C).

Add the dried potatoes to the oil carefully, avoiding crowding the pot to prevent bubbling over.

Blanch the potatoes in the oil for 3 minutes.

Remove the blanched potatoes to a paper-lined cookie sheet.

Increase the heat to bring the oil back up to 300°F (150°C).

Once the oil is at 360°F (182°C), carefully add the blanched potatoes back into the oil for frying.

Fry the potatoes until they are nicely colored and crispy, monitoring the temperature with a thermometer.

Drain the fries on paper towels and salt them with kosher salt while they are hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary