The name pretty much says it all: these are everything you could want from a French fry. They are great as is, but if you are looking for a change of pace, try tossing the fries with any of the seasoning mixtures on pages 117 to 119 or serving them with any of the condiments on pages 107 to 112.

　　

Ingredients

serves 4

　　5 large Russet potatoes, peeled or well scrubbed, if leaving the skin on

　　1 quart peanut oil

　　Kosher salt

　　

Step 1

Cut the potatoes lengthwise into 1/4-inch-thick slices, then cut each slice lengthwise into 1/4-inch-thick fries. Put the fries in a large bowl of cold water and refrigerate for at least 1 hour and up to 8 hours.

　　

Step 2

Heat the oil in a heavy-bottomed medium stockpot over medium heat, or in a tabletop deep fryer, to 325 degrees F. Line a baking sheet with paper towels and set aside.

　　

Step 3

Drain the fries well and pat dry in batches with paper towels. Fry each batch, turning frequently, for 3 to 4 minutes or until the fries are a pale blond color and limp. Remove with a mesh skimmer to the baking sheet lined with paper towels.

　　

Step 4

Increase the heat of the oil to 375 degrees F.

　　

Step 5

Fry the potatoes again, in batches, turning frequently, until golden brown, 3 to 4 minutes. Remove with the skimmer and drain on clean paper towels. Season immediately with salt and serve hot.

　　Bobby Flay's Burgers, Fries, and Shakes