This French fries recipe uses a clever and proven method to ensure your potatoes fry up perfectly golden and crispy — and stay crispy for hours. The trick is three-fold: First, we simmer the potato sticks in water with a splash of vinegar and salt – this seasons each fry to its core. Then we dry them out by leaving them uncovered in the refrigerator overnight – this ensures they’ll crisp in the hot oil. Finally, we dunk them in screaming hot oil twice. The first fry creates a crust and the second gives them the perfect golden color. Season generously with salt, serve with your favorite sauce and get dipping!
| Level: | Intermediate |
| Total: | 9 hr 15 min |
| Active: | 45 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 1/2 pounds russet potatoes (about 5 medium potatoes), peeled and cut into 1/4-inch-wide by 1/4-inch-thick sticks (see Cook’s Note)
- 2 tablespoons apple cider vinegar
- Kosher salt
- Peanut oil, for frying (see Cook’s Note)
Instructions
- Put the potatoes, vinegar and 2 tablespoons salt in a large saucepan and add 2 quarts of water. Bring to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are just tender but not falling apart, 8 to 10 minutes. Drain well and spread in a single layer on a paper towel-lined baking sheet. Refrigerate overnight.
- Heat 2 inches of peanut oil in a large Dutch oven over high heat to 400 degrees F. Add a third of the potatoes to the oil (the oil temperature should drop to around 360 degrees F). Cook, agitating occasionally with a wire-mesh spider, until there’s a crust on the outside of each fry but no color has developed, 30 to 50 seconds, then remove to a second paper towel-lined baking sheet. Repeat with the remaining potatoes (working in 2 more batches), allowing the oil to return to 400 degrees F between batches. Allow the potatoes to cool to room temperature, about 30 minutes.
- Return the oil to 400 degrees F over medium-high heat. Fry half of the potatoes until crisp and golden brown, adjusting the heat to maintain a temperature of around 350 degrees F, 3 1/2 to 4 minutes. Drain in a bowl lined with paper towels and season immediately with salt. Repeat with the remaining fries. Serve immediately with your favorite dipping sauces.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 385 |
| Total Fat | 28 g |
| Saturated Fat | 5 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 434 mg |