Classic French Fries
Golden brown and extra crisp on the outside with tender, fluffy insides. The perfect pairing for everything from burgers to chicken wings.
Servings: 4
Ingredients
- 3 large russet potatoes, peeled and thinly sliced
- 1/4 cup of white vinegar
- 24 ounces of vegetable oil
- sea salt
Instructions
Prep the potatoes...
- Peel 3 large russet potatoes, rinse them off and slice them into long, thin fries
Par boil the fries...
- Place a large pot of water over high heat and bring to a boil
- Add 1/4 cup of white vinegar and carefully place the sliced potatoes into the boiling water
- Reduce the heat to medium and simmer the potatoes for 10 minutes
- Transfer the potatoes onto a cooling rack to dry
Fry the potatoes...
- While the potatoes are drying, empty the pot of water and dry the pot
- Add 24 ounces of vegetable oil into the pot and place over medium high heat
- Once the oil reaches 300 degrees, carefully place about 1/3 of the par boiled potatoes into the oil and fry for 2-3 minute
- Transfer the partially fried potatoes back onto the cooling rack and repeat the 2-3 minute fry on the remaining batches (the potatoes will still be pale and soft after the first fry)
Re-fry the potatoes...
- Once all of the potatoes have been partially fried, increase the oil temp to 375 degrees
- Fry the potatoes until they are golden brown and crisp
- Transfer the fries into a paper towel lined bowl and season generously with salt while they are still very hot
- Enjoy immediately