And then cooking them again at a higher temperature. French Fries for President! Step 3: Fry ’em up. A standard cast iron dutch oven and a thermometer will do just fine. 5. Fry for 5-6 minutes, or until lightly browned. Place the french fries in a large bowl and pour in enough cold water to completely cover them. Use a probe thermometer held upright in the center of the pan of oil to check the temperature (see the picture below). Put the bowl in the fridge and chill the french fries for at least 1 hour or up to 8 hours. Our recipes call for frying at temperatures between 190 °C / 375 °F and 225 °C / 440 °F. This will not create the perfect french fry. But it’s really true, guys: to get perfectly golden french fries that are soft in the middle and crisp on the surface, plunging potatoes straight into oil just doesn’t work. Place an even layer of fries into the hot oil. You don’t need any special equipment to make perfect French fries. If you have an electric deepfrier, by all means, use it. Preheat the oil to the cooking temperature. I love lists. ♦ The second way people try to make fries is by getting fancy and twice cooking the french fries. I never follow them, but I love them. Make sure your thermometer can display temperatures up to 260 °C / 500 °F. Fry the potatoes in several batches. Double fried french fries are the only way you should be making your french fries as they come out incredibly crispy and just like you got them from your favorite restaurant. First cooking them in oil, taking them out to cool. If you'd like to make french fries ahead of time, work up until this step and refrigerate the fries overnight. If not, fear not, these instructions will work just as well without one. Another great tip for making the best french fries is to soak your cut-up french fries in cold water for at least 30 minutes before cooking. Editor’s Tip: Use a digital thermometer to monitor the oil temperature. That’s hot! 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