Description
Enjoy perfectly thin and crispy French fries made from scratch using russet potatoes. This recipe achieves that iconic McDonald's-style crunch with a two-step frying process and a blanch in vinegar water to ensure crispiness and flavor.
Ingredients
Scale
Potatoes
- 2 pounds russet potatoes (900g; about 4 large potatoes), peeled and cut into 1/4-inch by 1/4-inch fries
Prep and Cooking
- 2 tablespoons distilled white vinegar (30ml)
- Kosher salt (about 24g for boiling water, additional for seasoning)
- 2 quarts peanut oil (1.9L) for frying
Instructions
- Boil Potatoes: Place peeled and cut potatoes along with vinegar in a large saucepan. Add 2 quarts of water and 2 tablespoons of kosher salt. Bring to a boil over high heat and boil for 10 minutes until the fries are fully tender but not falling apart. Drain well and spread out on a paper towel–lined rimmed baking sheet. Let dry for 5 minutes to remove excess moisture.
- First Fry: Heat peanut oil in a large Dutch oven or wok to 400°F (204°C). Add one-third of the fries to the oil; the temperature should drop to about 360°F (182°C). Fry for 50 seconds while gently agitating with a wire mesh spider or slotted spoon. Remove fries to a second paper towel–lined rimmed baking sheet. Repeat with the remaining fries in batches, allowing the oil to return to 400°F each time. Let fries cool to room temperature for about 30 minutes. For best results, freeze fries overnight or up to 2 months before final frying.
- Second Fry: Bring the oil back to 400°F. Fry half of the potatoes until crisp and light golden brown, approximately 3 1/2 minutes, maintaining the oil temperature around 360°F. Drain on paper towels and immediately season with kosher salt. Keep cooked fries warm and crisp on a wire rack set in a 200°F (90°C) oven while frying the remaining batch. Serve hot immediately.
Notes
- For extra crispiness, freezing the fries overnight after the first fry dramatically improves texture.
- Substitute peanut oil with canola or vegetable oil if preferred.
- Use a thermometer to maintain proper oil temperature for consistent fry results.
- Do not overcrowd the pot when frying to keep oil temperature steady and fries crisp.
- These fries are best enjoyed fresh but can be reheated in a 400°F oven for a few minutes to regain crispiness.
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
