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Crispy Kennebec Fries – The Secret to the Best French Fries

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Kennebec Fries

Let me let you in on a little secret – Kennebec potatoes make the absolute best french fries. These Kennebec fries are large, hearty spuds have the ideal balance of moisture and starch for fries that get perfectly crispy on the outside while staying fluffy and tender inside.

If you want to take your french fry game to a gourmet level, then you need to be using Kennebec fries in your recipes. The variety was specifically cultivated for superior fry-making qualities.

In this recipe, I’ll walk through exactly how to cut, season, and fry Kennebec potatoes into restaurant-quality french fries you’ll want to devour by the handful. Grab a peeler and let’s get crisping!

Ingredients

To serve 2-3 people, you’ll need:

  • 3-4 large Kennebec potatoes
  • Oil for frying – peanut, canola, etc.
  • Kosher salt
  • Additional seasonings (optional)

That’s all you need for irresistible french fries. Now let’s prep these spuds.

kennebec potato

Prepping the Potatoes

Start by washing and peeling the potatoes thoroughly. Cut each into long 1/4 to 1/2 inch thick fries.

Transfer the cut fries to a bowl of cool water for at least 30 mins to remove excess starch. This helps them fry up extra crispy.

Drain and pat the fries completely dry with paper towels or a clean dish cloth.

Seasoning the Fries

Transfer the dried fries to a bowl and toss with a few tablespoons of oil. This adds just a light coating to help crisping.

Generously season with kosher salt and toss to distribute evenly.

Add any other desired spices at this point too, like garlic powder, rosemary, thyme, cayenne pepper, etc. Toss again to coat all the fries.

Frying the Kennebec Fries

Pour oil into your deep fryer, dutch oven, or heavy bottomed pot, filling it about 3-4 inches deep. Heat to 325°F.

Carefully add the fries in batches, being sure not to overcrowd them. Fry for 5-7 minutes until lightly golden.

Transfer the pre-fried fries to a paper towel lined plate. Allow oil to reheat back to 325°F.

Fry the blanched fries a second time for 2-3 minutes until beautifully golden brown and crispy.

Transfer the fully cooked fries to paper towels to drain any excess oil. Immediately season with additional salt.

Serving Your Kennebec Fries

Your double-fried Kennebec fries are now ready to enjoy! Serve them up with any of these delicious dipping sauces and seasoning twists:

Kennebec Fries
  • Ketchup, mustard, or mayo for dipping
  • Tomato aioli, chipotle ranch, or cheese sauce for dunking
  • A sprinkle of vinegar salt, truffle oil, or ranch seasoning over the top
  • Grated parmesan, blue cheese crumbles, or bacon bits as toppers

However you choose to devour them, these crispy Kennebec fries will be your new favorite side or snack. Let me know if you have any other favorite fry recipes or condiments!

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