Wesson Classic Crisp French Fries

Cooking Time

15 minutes

Prep Time

45 minutes (+ 5 hours chill time)

Serving Size

6 people

Get ready to enjoy perfectly golden, crispy French fries with this no-fail recipe from Wesson! With a little extra care and patience, you’ll be serving up restaurant-quality fries right in your own kitchen.

The secret to these perfectly crisp fries is frying in Wesson Canola Oil, which ensures even cooking and that signature, irresistible crunch. The blanching technique cooks the fries through at a lower temperature, keeping them pale and tender on the inside. Then, frying them in Wesson Canola Oil gives them a golden, crispy exterior every time.

Enjoy as a side to your favorite meal, or on their own as the perfect snack! We love using Wesson Mayo as the perfect dip – easily customizable and dressed up with your favorite flavors.

Visit our Instagram page to see other ways we’re dressing up our Classic Crisp French Fries!

CONTAINS:

Ingredients

Classic Crisp French Fries

Russett Potatoes 4 large.

Wesson Canola Oil 8 cups, for frying.

Salt to taste.

Method

Classic Crisp French Fries

Wash potatoes thoroughly making sure to scrub away any dirt. Cut potatoes into fries approx. 1/4″ thick and at least 3″ long. You can also peel the fries prior to cutting if you prefer.

Place cut fries into a large bowl of cold water. The water will become cloudy with excess potato starch. Repeat this step three times, replacing water each time until water remains clear. Refrigerate fries in water for 2-4 hours or overnight.

Preheat oil to 300°F in a large heavy bottom pot or deep fryer to blanch. This stage cooks the fries through to the inside but remain mainly pale.

Drain fries well and place out onto a tea towel or paper towel lined baking sheet. Dab fries gently removing excess water. Blanch fries in oil in batches, do not overcrowd. Fry each batch for three minutes making sure the oil temperature is at 300°F after each batch.

It is best practice to use a candy or oil thermometer so that you get the best results.

Remove fries from oil and place on a baking sheet lined with a wire rack in a single layer. Once all fries have been blanched, return to fridge for 3 to 4 hours.

Tip: You can also freeze the fries at this stage to cook when desired!

Assembly Method

Preheat oil to 350°F to 375°F. Fry the fries again in batches until golden crisp. Place fries in a metal bowl and toss with salt. Serve immediately! *Try different sizes of fries, steak cut, crinkle, your imagination is the limit! The larger the cut the longer the blanching time. Visit our Recipes & Ideas page to see how we're dressing up these fries!