- 3 russet potatoes, scrubbed (but not peeled)
- 3 cups extra virgin olive oil
- sea salt
- chopped fresh flat leaf parsley, freshly ground black pepper, smoked paprika (optional for garnish)
- Line a baking sheet with paper towels. Cut each potato lengthwise into ¼-inch-thick slices, then cut these slices lengthwise into ¼-inch-thick sticks. Keep cuts uniform so the potatoes cook evenly.
- Soak potatoes in cold water for 20 minutes. Drain and rinse potatoes in 3 changes of fresh cold water, draining after each rinse. Dry potatoes in a single layer on a towel-lined baking sheet, or pat/blot dry with towel.
- First Fry. Line a second baking sheet with paper towels. Heat oven in a heavy bottom 6-quart pot (like a Dutch oven) over medium heat until it reaches 250 F on a deep-fry thermometer.
- Blot potatoes completely dry with more towels. Gently drop one-third of potatoes into the oil and increase the heat to medium high so that the oil goes back to 250 F.
- Cook, stirring occasionally with a skimmer or a large slotted spoon, for 2 to 3 minutes, until potatoes soften (you should be able to cut them with the side of the spoon), are slightly blistered, and creamier in color.
- Remove potatoes if they start to brown. Scoop out potatoes, shake to drain off excess oil, transfer to prepared baking sheet, and arrange in a single layer.
- Fry remaining 2 batches of potatoes in the same manner, letting the oil return to 250 F before adding each batch.
- Second Fry. Heat oil until it reaches 360 F. (Once you drop in the fries, the temperature will lower to 350 F, which is the correct temperature for frying.)
- Line a baking sheet with paper towels. Add one-third of potatoes and cook, stirring, for 1 to 2 minutes, until they turn golden-brown and become crisp.
- Transfer fries to prepared baking sheet and sprinkle generously with salt. Fold the edges of the paper towels up and over the fries to make a little pouch, and shake well so salt is evenly distributed.
- Fry the remaining 2 batches of fries in the same manner, letting the oil return to 360 F before each batch. Serve immediately.
Oven baked fries taste so much better than traditional fries, and it’s such a great thing to know that nothing but fresh, healthy ingredients went into them. Such a great treat.
Russet potatoes have high starch content, so they’re better for frying. Red potatoes, fingerlings, or Yukon Golds have a high water content, and make soggy, dense fries.