Classic French Fries
Crispy golden french fries made from scratch, perfect as a side or snack.
15 mins
Prep Time
20 mins
Cook Time
4
Servings
Ingredients
- 4 large russet potatoes
- 2 tablespoons white vinegar
- 4 cups cold water
- 1 teaspoon salt
- Vegetable oil for frying
- Additional salt to taste
Nutrition Facts
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Instructions
Peel the potatoes and cut them into 1/2-inch thick sticks. Try to keep them uniform in size for even cooking.
Soak the cut potatoes in a bowl with cold water and vinegar for 30 minutes. This helps remove excess starch for crispier fries.
Drain and rinse the potatoes, then pat them completely dry with paper towels. Moisture is the enemy of crispy fries.
Heat oil in a deep fryer or large pot to 325°F (165°C). Fry the potatoes in batches for 4-5 minutes until soft but not browned. Remove and drain on paper towels.
Increase oil temperature to 375°F (190°C). Fry the potatoes again in batches for 2-3 minutes until golden brown and crispy.
Remove fries with a slotted spoon, drain on fresh paper towels, and immediately season with salt while still hot.
Serve immediately while hot and crispy, with ketchup or your favorite dipping sauce.
Chef's Tips
- Potato Selection: Russet potatoes are ideal for fries due to their high starch content.
- Double Fry Secret: The first fry cooks the interior, the second fry creates the crispy exterior.
- Oil Temperature: Use a thermometer to maintain proper oil temperature for best results.
- Seasoning Variations: Try adding garlic powder, paprika, or truffle salt for different flavors.
- Storage Tip: For best results, don't store cooked fries - they're meant to be eaten immediately.
