Classic French Fries
- 4 large Hollywood Fries potatoes
- Vegetable oil for frying
- Salt, to taste
- Optional toppings: ketchup, mayonnaise, or your favorite dipping sauces
- Start by thoroughly washing and peeling the Hollywood Fries potatoes.
- Cut the peeled potatoes into uniform matchstick-sized strips, about 1/4 inch (0.6 cm) wide. This will help ensure that they cook evenly.
- Rinse the potato strips in cold water to remove excess starch. This will help make your fries crispier. Soak the potato strips in a bowl of cold water for about 30 minutes. This step will help remove even more starch and make the fries extra crispy.
- Fill a large, deep pot with vegetable oil, making sure it's deep enough to fully submerge the fries. Heat the oil to 325°F (163°C). Use a kitchen thermometer to monitor the temperature.
- Drain the soaked potato strips and pat them dry with paper towels or a clean kitchen towel. Removing excess moisture is crucial for achieving crispy fries.
- Carefully add a handful of potato strips to the hot oil using a slotted spoon or a fry basket. Avoid overcrowding the pot, as it can lower the oil temperature and make the fries soggy. Fry the potatoes for about 3-4 minutes, or until they are lightly golden but not fully cooked. Remove them from the oil and place them on a paper towel-lined tray or plate to drain excess oil.
- Increase the oil temperature to 375°F (190°C) for the second fry.
- Return the partially fried potato strips to the hot oil in batches, and fry for an additional 2-3 minutes or until they turn golden brown and crispy. Again, remove them from the oil and let them drain on a paper towel-lined tray or plate.
- While the fries are still hot, season them generously with salt. Toss them gently to ensure even distribution of salt.
- Serve your classic Hollywood Fries immediately while they are hot and crispy. You can pair them with ketchup, mayonnaise, or your favorite dipping sauces.