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Perfect French Fries

Perfect French Fries

From The Hamilton Beach Test Kitchen

Added by Pat


  • Peanut oil for frying
  • 4 large russet potatoes
  • Salt


  1. Choose an oil for frying with a high smoke point such as peanut oil. Fill deep fryer tank to maximum line. Do not fill above maximum line because oil bubbles as fries cook.
  2. Choose a good potato for frying. Russet potatoes are recommended due to their high starch content. They hold their shape and make a crispy fry. The oval shape of the russet is good for making long french or steak fries.
  3. Cut the potatoes in 1/4 by 1/4-inch thick sticks. Potatoes can be peeled or cut with skin on.
  4. Heat oil in deep fryer to 300°F for first frying. The first fry cooks the potatoes and the second fry will crisp the outside.
  5. Rinse the cut potatoes in cold water to remove starch. Cover with fresh cold water and refrigerate up to 2 days. Rinse, drain and pat potatoes with paper towels.
  6. Fill fryer basket about 1/3 full of cut potatoes. Do not crowd the basket so potatoes can move freely in the oil.
  7. Fry for 6 minutes or until fries are limp and very light brown. Drain basket and place fries on paper towels to absorb excess oil. Let rest 10 minutes.
  8. Increase temperature of fryer and heat oil to 375°F.
  9. Return fries to basket and fry for 2 to 3 minutes or until crispy and dark golden brown. Drain basket and place fries on paper towels to absorb excess oil. Sprinkle with salt. Fries will be crispy on the outside and creamy on the inside.

Serves: 4-6





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