Description
Learn how to make perfect thin and crispy French fries at home with this straightforward recipe. These fries are parboiled in a vinegar-infused water bath, twice-fried for ultimate crispiness, and seasoned with kosher salt for that classic flavor.
Ingredients
Scale
Main Ingredients
- 2 pounds russet potatoes (900g; about 4 large potatoes), peeled and cut into 1/4-inch by 1/4-inch fries
- 2 tablespoons (30ml) distilled white vinegar
- Kosher salt, to taste
- 2 quarts (1.9L) peanut oil, for frying
Instructions
- Parboil the Potatoes: Place the peeled and cut potatoes along with the vinegar in a large saucepan. Add 2 quarts (1.9L) of water and 2 tablespoons (24g) of kosher salt. Bring to a boil over high heat and cook for 10 minutes until the potatoes are tender but not falling apart. Drain the potatoes thoroughly and spread them out on a paper towel–lined rimmed baking sheet. Let them dry for 5 minutes.
- First Fry: Heat the peanut oil in a large Dutch oven or wok over high heat until it reaches 400°F (204°C). Add approximately one-third of the fries at a time; the oil temperature will drop to about 360°F (182°C). Fry the potatoes for 50 seconds, stirring occasionally with a wire mesh tool to prevent sticking. Remove fries and place them on a second paper towel–lined rimmed baking sheet. Repeat in two more batches, letting oil reheat to 400°F before each batch. Allow the fries to cool to room temperature, about 30 minutes. For even better results, freeze fries for at least overnight or up to 2 months before the next step.
- Second Fry for Crispiness: Reheat the oil to 400°F (204°C). Fry half of the par-cooked potatoes until golden brown and crispy, about 3 1/2 minutes. Adjust the heat as necessary to maintain an oil temperature around 360°F (182°C). Drain the fries on paper towels and immediately season with kosher salt. Keep cooked fries hot and crisp by placing them on a wire rack over a sheet pan in a 200°F (90°C) oven while frying the second batch.
- Serve: Serve the fries immediately for the best texture and flavor. Enjoy your homemade thin and crispy French fries!
Notes
- For classic McDonald’s-style fries, soaking the raw fries in water after cutting helps remove excess starch.
- Freezing the fries after the first fry enhances their crispiness during the second fry.
- Use peanut oil or another high smoke point oil to ensure safe frying temperatures and optimal texture.
- Monitor oil temperature closely during frying to achieve perfect crispiness without burning.
- Keeping fries warm in a low oven helps maintain crispness if preparing in batches.
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
