Matchstick French Fries

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Matchstick French Fries

Delicious, sizzling, salty, golden-brown French fries are yours for the making!  Follow these simple yet important steps and make excellent fries that are crowd pleasing…good eating.


4-6 Yukon Gold potatoes
1-quart canola oil for deep fryer


  1. Peel potatoes and remove any eyes
  2. Cut 1/4 inch slice off the potato lengthwise, and then lay the potato onto the cut, flat side.  This gives a stable base for cutting. 
  3. Slice 1/4 to 3/8 inch ‘planks’  (top to bottom of potato lengthwise)
  4. Stack 2-3 planks making sure the edges are lined up flush with each other.
  5. Cut each stack of potato planks into 1/4 to 3/8 inches sticks dropping them into a bowl of cold water as you cut. (this releases some of the starch & prevents oxidizing  or turning brown )

Heat the oil in the fryer to 325F

Drain the potatoes and dry between several layers of paper towels, drying thoroughly, this will keep the oil from splattering. 

Take about two handfuls of potatoes and put into the frying basket; slowly lower the potatoes into the hot oil to ‘Blanch’*.  Fry the potatoes in the oil 2-5 minutes.  Lift the basket out of oil so the fries can drain and rest. 

Actually, at this point you can cool the fries to room temperature and then refrigerate. (until the next day if you want)

When you are ready to fry the second time, increase the heat of the oil to 350F and carefully put the blanched fries back in the hot oil and deep fry 3-4 minutes or until the exterior is golden brown.   Work in batches depending on the size of the fryer and amount of potatoes. 

Remove the fries and season with a good sea salt & fresh pepper.

*Why blanching fries is a good thing:

Blanching fries is the process of putting the fires into the hot oil, for a few minutes and then removing them to drain then back into the oil until thoroughly cooked. The second frying, or ‘finish fry’, removes additional moisture and crisps up the exterior

Russet potatoes also make good French fries.