Description
This recipe shows you how to make perfect thin and crispy French fries at home, delivering the classic McDonald's-style fries with a crispy exterior and tender inside. Using a two-step frying process and a brief blanching in vinegar-infused water, these fries come out golden and delicious every time.
Ingredients
Scale
Potatoes
- 2 pounds russet potatoes (about 4 large potatoes), peeled and cut into 1/4-inch by 1/4-inch fries
Blanching & Seasoning
- 2 tablespoons distilled white vinegar (30ml)
- Kosher salt (approx. 2 tablespoons for water and more for seasoning)
Frying
- 2 quarts peanut oil (1.9 liters)
Instructions
- Blanch the Potatoes: Place the peeled and cut potatoes into a saucepan with distilled white vinegar, 2 quarts of water, and 2 tablespoons of kosher salt. Bring to a boil over high heat and boil for 10 minutes until fries are fully tender but still holding their shape. Drain well.
- Dry the Potatoes: Spread the blanched potatoes on a paper towel–lined rimmed baking sheet and allow them to dry for 5 minutes to remove excess moisture, which helps achieve crispiness.
- Par-fry the Potatoes: Heat peanut oil in a large Dutch oven or wok over high heat until it reaches 400 degrees Fahrenheit (204°C). Working in three batches, add one-third of the fries to the oil. The temperature will drop to about 360 degrees Fahrenheit (182°C). Fry for 50 seconds, stirring occasionally to prevent sticking. Remove fries and place them on a paper towel–lined baking sheet to drain. Let the oil return to 400 degrees before adding the next batch. Cool fries to room temperature for about 30 minutes or freeze for best results before final frying.
- Final Fry: Return oil heat to 400 degrees Fahrenheit (204°C). Fry half of the fries until crisp and lightly golden brown, which takes about 3 and a half minutes. Adjust heat to maintain around 360 degrees Fahrenheit (182°C). Drain on paper towels and season immediately with kosher salt. Keep cooked fries hot and crisp in a 200 degrees Fahrenheit (90°C) oven on a wire rack while frying the rest.
- Serve: Serve fries immediately for the best texture and flavor.
Notes
- Keep raw cut fries submerged in water until ready to blanch to prevent browning.
- Freezing the par-fried fries overnight enhances crispiness when you do the final fry.
- Use peanut oil for its high smoke point and neutral flavor.
- Be sure to dry the fries well before par-frying to avoid oil splatter and sogginess.
- Season fries immediately after frying while still hot so the salt sticks well.
Nutrition
- Serving Size: 1 serving
- Calories: 359 kcal
- Sugar: 2 g
- Sodium: 265 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg
