Description
This recipe delivers perfect thin and crispy French fries reminiscent of classic McDonald's-style fries. Using a blanching technique in salted vinegar water followed by two-stage frying in peanut oil ensures fries are tender on the inside and golden, crispy on the outside.
Ingredients
Scale
Main Ingredients
- 2 pounds russet potatoes
- 2 tablespoons distilled white vinegar
- Kosher salt
- 2 quarts peanut oil
Instructions
- Boil Potatoes: Place peeled and cut russet potatoes and distilled white vinegar in a large saucepan. Add 2 quarts of water and 2 tablespoons of kosher salt, then bring to a boil over high heat. Boil the fries for 10 minutes until fully tender but not falling apart. Drain and spread fries on a paper towel–lined rimmed baking sheet to dry for 5 minutes.
- First Fry (Blanching): Heat 2 quarts of peanut oil in a large Dutch oven or wok over high heat to 400°F (204°C). Add one-third of the fries to the hot oil; the temperature should drop to about 360°F (182°C). Fry for 50 seconds while stirring occasionally with a wire mesh spider, then remove fries to another paper towel–lined rimmed baking sheet. Repeat for the remaining batches, allowing oil temperature to return to 400°F between batches. Let fries cool to room temperature for about 30 minutes or freeze for best results.
- Second Fry (Crisping): Reheat oil to 400°F (204°C). Fry half of the blanched potatoes until crisp and light golden brown, about 3 and a half minutes, maintaining oil temperature near 360°F (182°C). Drain fries on paper towels and immediately season with kosher salt. Keep cooked fries warm in a 200°F (90°C) oven on a wire rack while frying the second batch. Serve fries immediately for best crispness.
Notes
- Using distilled white vinegar in the boiling water helps the fries maintain their shape and achieve the perfect crispiness.
- Maintaining the oil temperature between 360°F and 400°F is crucial for the two-stage frying method to yield crispy fries.
- Freezing the fries after the first fry is optional but recommended for improved texture and convenience.
- Use peanut oil or another high smoke point oil for optimal frying results.
- Cut fries uniformly to ensure even cooking and consistent 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
