Nutritional Information
Per serving (approximate values):
- Calories: 350
- Protein: 7g
- Carbohydrates: 40g
- Fat: 18g
- Fiber: 4g
- Sodium: 250mg
Ingredients
- 4 large Russet potatoes (about 2-2.5 pounds)
- 2 large eggs
- 1 teaspoon salt, plus more for seasoning
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 4-6 cups neutral cooking oil, such as canola, vegetable, or peanut oil (for deep frying)
- Fresh parsley or cilantro, finely chopped (for garnish, optional)
- Ketchup, mayonnaise, or your favorite dipping sauce (for serving)
Instructions
- Prepare the Potatoes: Wash the potatoes thoroughly. Peel them if desired, or leave the skin on for a more rustic fry. Cut each potato lengthwise into uniform 1/4 to 1/2-inch thick slices, then cut each slice into 1/4 to 1/2-inch thick sticks. Aim for consistent size to ensure even cooking.
- Soak the Potatoes: Place the cut potato sticks in a large bowl and cover them completely with cold water. Let them soak for at least 30 minutes, or up to 2 hours, to remove excess starch. This step is crucial for achieving extra crispness.
- Drain and Dry: After soaking, drain the potatoes thoroughly. Spread them out in a single layer on a clean kitchen towel or several layers of paper towels. Pat them completely dry. Any residual moisture will cause the oil to splatter and can lead to soggy fries.
- Prepare the Egg Wash: In a medium bowl, whisk the two large eggs with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and the optional 1/4 teaspoon of garlic powder until well combined and slightly frothy.
- Coat the Potatoes: Add the thoroughly dried potato sticks to the egg wash. Toss gently with your hands or a spatula until every fry is evenly coated. Ensure there are no dry spots.
- Heat the Oil: Pour the cooking oil into a large, heavy-bottomed pot or a deep fryer. Heat the oil over medium-high heat to 325°F (160°C). Use a kitchen thermometer to monitor the temperature accurately.
- First Fry (Cooking): Carefully add a single layer of egg-coated fries to the hot oil, ensuring not to overcrowd the pot. Overcrowding will lower the oil temperature and result in greasy, soggy fries. Fry for 5-7 minutes, stirring occasionally, until the fries are cooked through and slightly softened, but not yet golden brown. They should be pale yellow.
- Drain After First Fry: Using a slotted spoon or spider, remove the fries from the oil and transfer them to a wire rack set over a baking sheet lined with paper towels. Allow them to drain and cool for at least 10-15 minutes. This cooling period is essential for the double-frying technique. At this stage, you can also refrigerate them for up to a few hours if you want to fry them later.
- Increase Oil Temperature for Second Fry: While the fries are cooling, increase the oil temperature to 375°F (190°C).
- Second Fry (Crisping and Browning): Once the oil reaches the correct temperature, carefully return the partially cooked fries to the hot oil in small batches. Fry for another 3-5 minutes, stirring frequently, until they are beautifully golden brown and incredibly crispy.
- Drain and Season: Immediately remove the golden-brown fries from the oil and transfer them back to the wire rack set over paper towels to drain any excess oil. While still hot, generously sprinkle them with additional salt to taste.
- Garnish and Serve: If using, sprinkle with fresh chopped parsley or cilantro. Serve immediately with your favorite dipping sauces like ketchup, mayonnaise, or a creamy aioli.
