Henderson Fries

Homemade French fries with a classic camp-style method: russet potatoes are cut thick, soaked, then fried until golden brown and soft inside. They are drained and salted immediately for a hot, simple side.

Total time: 2 h 38 min • Active: 47 min • Inactive: 1 h 51 min

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Cook Notes Summary

The notes suggest the fries turned out well and the cook would make them again, but the first batch took longer than expected because the pieces were a bit too thick and the oil temperature dropped significantly when the fries were added. Faster results came from increasing the heat for later batches, which finished much more quickly. Next time, the fries should be cut thinner, the oil should be managed more carefully to avoid boil-over and temperature dips, and a finer salt should be used instead of coarse kosher salt.

Generated from private cooking notes.

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Ingredients

5 lb potato
1 gal frying oil
≈2 tsp (to taste) salt

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Henderson Fries

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Peel the potatoes and cut them into fries about 1/2 inch square in cross section.

Submerge the cut fries in cold water and hold them there until you are ready to cook.

Heat the frying oil over high heat until a test fry dipped in immediately bubbles strongly.

Remove one batch of fries from the water and dry them thoroughly.

Fry the dried batch until the fries are golden brown and soft, about 8 minutes.

Drain the cooked fries on a paper towel-lined plate.

Salt the drained fries immediately to taste and serve hot. Repeat drying, frying, draining, and salting with the remaining batches.

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Henderson Fries

Cook Notes Summary

Ingredients

Timeline

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