Perfect french fries

From Canada vs. Finland: a snack-off

Ingredients

• 5 russet potatoes, scrubbed well (unpeeled)
• 5 litres peanut or canola oil
• salt

Preparation

Slice the potatoes into uniformly thick sticks. Soak in cold water for at least 1 hour. This removes the starch from the surface and will lead to crispier fries. After soaking, dry them completely with paper towels.

Heat your oil in a deep fryer or large pot to 325 F. Working in batches, fry the potatoes for 6 minutes then drain and set aside on paper towels. Increase the heat to 350 F. Then, working in batches again, return the fries to the fryer and cook for another 3-4 minutes, until they are golden brown. Remove, drain and sprinkle liberally with salt. You can put the fries on a baking sheet in a 400 F degree oven to keep them hot while you are finishing the rest of the batches. Once they are all done, serve immediately.

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