Raising Cane's Fries (6K/month searches)

Nutrition Facts

Instructions

1. 11. Wash potatoes thoroughly, leaving skin on. Cut into uniform 1/4-inch thick batons using a sharp chef's knife.
2. 22. Soak cut potatoes in cold water for 30 minutes to remove excess starch. This ensures maximum crispiness.
3. 33. Drain potatoes and pat completely dry with clean kitchen towels. Moisture is the enemy of crispy fries.
4. 44. Heat peanut oil in a deep fryer or heavy-bottomed pot to exactly 325°F. Use a digital thermometer for precision.
5. 55. Fry potatoes in small batches, cooking for 3-4 minutes until they're pale and slightly softened. This is the blanching stage.
6. 66. Remove fries and let drain on wire rack. Allow to cool for 10-15 minutes.
7. 77. Increase oil temperature to 375°F for the final crisp. Fry again for 3-4 minutes until golden brown and extremely crispy.
8. 88. Immediately season with kosher salt while piping hot. Shake container to distribute salt evenly.