If you’ve ever eaten at Old Salt in Helena, Montana, then you’ve definitely asked: How do they make those fries?
I’m gonna show you.
To be clear, this isn’t Old Salt’s actual recipe, but it’s the best I could come up with after a little research and some help from America’s Test Kitchen.
Click here to view the video!
- Russet potatoes
- Canola oil
Preheat oven to 400 degrees.
Poke several holes in potatoes with a fork.
Bake potatoes for about an hour, or until fork tender.
Allow potatoes to cool slightly before putting them in the fridge to continue cooling for another hour or two.
Remove potatoes from the fridge once they’re cool to the touch.
Tear into large chunks, leaving the skin on.
Over medium heat, CAREFULLY heat a couple inches of oil in a heavy, deep-sided pot (like a Dutch Oven) until it reaches about 350 degrees.
Working in batches, add potatoes to the oil and fry for about 10 to 15 minutes, or until golden and delicious.
CAREFULLY remove your potatoes from the HOT oil using tongs and place them on a paper towel-lined plate to cool.
Season generously with salt and pepper.
Serve these crispy little buggers with a side of pesto, barbecue, fry sauce, ketchup or ranch for dipping.