From “Smashed, Mashed, Boiled and Baked – and Fried Too! A Celebration of Potatoes in 75 Irresistible Recipes,” by Raghavan Iyer
Serves 4
Ingredients
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- 1 pound large russet potatoes
- Canola oil, for deep-frying
- 1 tablespoon cornstarch
- Coarse sea or kosher salt, for sprinkling
- Coarsely cracked black peppercorns, for sprinkling
Preparation
- Fill a large bowl with cold water.
- Scrub the potatoes well under running water. Peeling them or leaving the skin on is a personal preference. (I love them both ways but then I love potatoes every way, so that really should not surprise you.)
- Slice the potatoes lengthwise into ¼-inch-thick planks. Stack a few planks and cut them lengthwise into ⅛- to ¼-inch-wide fingers. (Alternatively, you can use a mandoline with its french-fry blade in place or the french-fry disk on a food processor.)
- Submerge the cut potatoes immediately in the bowl of water to prevent them from discoloring and to rid them of excess surface starch.
- As the potatoes soak, pour oil to a depth of 2 to 3 inches into a wok, Dutch oven, or large saucepan. Heat the oil over medium heat until a candy or deep-frying thermometer inserted into the oil (without touching the pan bottom) registers 325°F. (I cannot emphasize too much the importance of a thermometer if you wish to make perfect fries.) Line a cookie sheet with several layers of paper towels and set a wire rack on top, for draining the partially cooked potatoes of excess oil.
- Lay out a clean cotton kitchen towel or several layers of paper towels on the counter, for drying the potatoes. Drain the potatoes in a colander and rinse them a bit under running water. Give the colander a good shake or two to rid the potatoes of excess water.Spread out the potatoes on the towel and dry them well.
- Divide the potatoes into 4 equal portions. Drop a portion gently into the oil. You will notice the temperature dip down 30°F or so. Allow the potatoes to cook at that temperature, stirring a couple of times, until they appear a bit soft and pale brown, about 5 minutes. Do not let them sit any longer in the oil. Lift them out with a slotted spoon and transfer them to the rack to drain. Return the oil to 325°F and repeat with the remaining potatoes. When you’re done, turn off the heat.
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