Suzy Palatin worked off of the traditional Belgian method of making frites to land on her superlative fry recipe. The technique involves a double fry—the first to cook the potatoes through, the second to make them crispy and beautifully brown. The 20-minute rest in between ensures that they are as dry as possible before a second bath—when they hit the oil, they crisp up perfectly.
Featured in: Are These the World’s Best French Fries?
- 2 lb. Yukon gold potatoes
- Vegetable oil, for frying
- Kosher salt
- On a cutting board, cut the potatoes lengthwise into 1⁄3-inch square matchsticks and transfer to a large bowl of cold water. Using your fingers, agitate the potatoes until the water turns cloudy, then drain off the water and refill the bowl with more cold water. Repeat this process until the water remains clear, then spread the potatoes out in an even layer on paper towels and dry thoroughly. Let the potatoes air-dry for 10 minutes.
- Pour enough oil into a 6-qt. Dutch oven to come 2 inches up the side, attach a deep-fry thermometer, and heat to 340°. Working in batches, add the fries to the oil and cook, stirring occasionally, until almost tender and lightly browned, about 7 minutes. Using a slotted spoon, transfer the fries to paper towels and let rest for 20 minutes.
- Working in small batches again, return the fries to 340° oil and fry until dark golden brown and crisp, 8 to 10 minutes. Using a slotted spoon, transfer the fries to paper towels to drain. Season with salt while hot, and serve immediately.