Thin and Crispy French Fries
Prep time
Cook time
Total time
Recipe type: Side Dish
Serves: 6
  • 6 russet potatoes, peeled
  • Canola oil
  • Kosher salt
  1. Rinse the peeled potatoes, then cut them into sticks. I cut each potato into 4 or 5 vertical pieces, then I cut each piece into thin sticks. Put the sticks into a large bowl, cover with water and let them sit for 1½ - 2 hours. Every 45 minutes or so pour out the starchy water and add fresh water.
  2. Drain the water and lay the potato sticks on baking sheets lined with layers of paper towels. Blot them to dry completely. (Water and oil don’t mix).
  3. Heat a few inches of oil in a heavy pot until a deep-fry thermometer reaches 300 F. In 4 separate batches, cook the sticks until soft and pale, about 2 minutes.
  4. Once all the potato sticks have been fried once, turn the heat up to 400 F and fry the sticks in 4 separate batches again until golden and crispy, about 2 minutes. Remove from the oil and drain on paper towels. Sprinkle with salt.
  5. Serve and enjoy!
For a time saver you can let the potato sticks sit in water for a couple of days and fry them when you have time.
Recipe by My Fair Hostess at