Kennebec Potato fries deep fried

Best When Deep-Fried Kennebec Fries

Kennebec Potato fries deep fried

Best When Deep-Fried Kennebec Fries

What makes an amazing fresh-cut French fry? Golden and crispy on the outside, tender, yet firm on the inside, with an earthy flavour and mouthfeel that can only come from deep-frying – and they must be eaten hot! 
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Appetizer, Dinner, Side Dish
Servings 4


  • 1 lb BCfresh Kennebec potatoes
  • 4 cups cooking oil vegetable, canola, or another high-temp frying oil
  • Kosher salt to taste


Prepare the Potatoes

  • Wash potatoes under cool running water and cut into ½-inch sticks, leaving the skin on
  • Fill a large bowl with cold water and add the potatoes. Keep them submerged for at least 30 minutes or up to overnight. This helps rinse away excess starch while preventing them from browning.


  • Add 4 cups of cooking oil to a heavy bottomed pot and heat to 325 °F
  • While the oil is heating, remove the potatoes from the water and lay them on a clean dish towel. Drain well and pat completely dry.
  • Carefully add the dried potato sticks to the hot oil in batches of 2 to 3 handfuls. Do not overcrowd as this results in soggy fries. Cook for 3 ½ to 4 minutes 
  • Remove potatoes using a slotted spoon or mesh skimmer, pausing to drain off excess oil. Place the blanched fries on a baking sheet lined with paper towels or newspaper to cool.  Repeat until all the potatoes are blanched.
  • Allow the blanched fries to cool for at least 30 minutes. 

Final Cook

  • Increase the oil temperature to 375°F. Once the oil is hot, carefully add the cooled potato sticks in batches.
  • Fry for another 3 – 4 minutes, or until they are golden brown and crispy. Remove from oil and place on a paper towel lined plate to remove excess oil.
  • Season immediately with salt while the fries are still hot and serve immediately.


  • Use a candy thermometer or other high-temp thermometer to help maintain the temperature. You may have to adjust the temperature during the cooking process but smaller batches reduce fluctuations.
  • Blanched potatoes can be cooled in a fridge or freeze, take care to prevent them from freezing.
  • Heavy-bottomed Dutch ovens or cast-iron pans work well for this style of cooking.
Keyword air fryer, air fryer fries, air-fried French fries, French fries

Look for Kennebec potatoes at your local store!