Homemade French Fries with Five Dipping Sauces
- Active time: 1 hr
Total time: 1 1/2 hr (not including sauces)
Bonus points: All the sauces will do double-duty as dips for crudités or chips, or as sauces for chicken, fish, or meat.
This recipe is part of our Gourmet Modern Menu: Burger Bash. Click here to view the full menu.
- 3 pounds russet (baking) potatoes (5 or 6)
- 4 to 6 cups vegetable oil for deep-frying
- A 5- to 6-quart pot; a deep-fat thermometer
Peel potatoes, then cut lengthwise into 1/3-inch-thick sticks, submerging in a large bowl of ice water. Rinse potatoes in several changes of cold water in bowl (more ice isn't necessary) until water is clear. Drain in a large colander.
Spread potatoes out in a single layer on several layers of kitchen towels to drain, then pat dry.
While potatoes are being rinsed and dried, heat 2 inches oil slowly in a 5- to 6-quart pot over medium-low heat until thermometer registers 300°F.
When oil is ready, increase heat to high and fry potatoes in four batches, stirring occasionally, until just cooked through but still white, about 3 minutes. (Adjust heat to keep oil as close to 300°F as possible and return oil to 300°F between batches.) Transfer fried potatoes with a slotted spoon to a baking sheet lined with dry towels to drain. When all potatoes are fried once, cool potatoes to room temperature, about 30 minutes.
Reheat oil over medium-high heat until thermometer registers 375°F. Fry potatoes again in four batches, stirring, and adjusting heat to keep oil as close to 375°F as possible, until deep golden, 3 to 4 minutes. (Return oil to 375°F between batches.) Transfer with slotted spoon to dry towels to drain briefly, then season with salt and serve immediately, with sauce(s) for dipping.
Potatoes can be cut 4 hours ahead and kept submerged in a bowl of cold water.
Fries can stand at room temperature between first and second frying for up to 2 hours.
Fries can be made 2 hours ahead and left at room temperature. Reheat on a rimmed baking sheet in a heated 350°F oven