How to Make Ultracrispy Thin French Fries

These thin, crispy fries are irresistible. If they're cut thin enough, they can be fried once to a golden crispness. For frying thicker cuts, see "Make French Fries," under Related eHows.

Things You'll Need

• tongs
• potatoes
• long cooking forks
• peanut oil
• deep-frying thermometers
• Peanut Oil
• Potatoes
• Deep-frying Thermometers
• Long Cooking Forks
• Tongs

Instructions

1. Peel the potatoes and use a sharp kitchen knife or mandoline to cut them into thin strips about 1/16 inch thick. They should all be roughly the same size: no thicker than a strand of cooked spaghetti.

2. Blot the potatoes dry with a clean linen kitchen towel or a generous number of paper towels. Be thorough.

3. Pour 1 inch peanut oil into a 10-inch skillet. Clip the deep-fry thermometer to the rim of the skillet and submerge the tip in the oil.

4. Heat the oil over medium heat to 300 degrees F.

5. Add 2 c. potatoes and stir them with a long cooking fork to prevent them from sticking together. The oil will bubble rapidly, so be careful.

6. Note that the oil temperature will drop at first, then begin to rise. When it reaches 350 degrees, pull out a few pieces, let them cool and taste them. They should need only a minute or two longer.

7. Don't let the temperature of the oil exceed 375 degrees.

8. When the fries are cooked and golden brown (continue to remove, cool and taste to be sure), remove them all with a skimmer and blot dry on a generous amount of clean paper towels.

9. Repeat with other batches by allowing the oil temperature to drop back to 300 degrees.

Tips & Warnings

• Russet, Yukon Gold or white boiling potatoes will work fine for this dish.

• Be extremely careful when working with hot oil.

• Move slowly and deliberately, make sure the pot handle is turned in, and don't move the pot or transfer the oil unless it has cooled completely.