Homemade French Fries: Step-by-Step
This French fries recipe employs a clever and time-tested technique to ensure that your potatoes achieve a perfect golden-brown color and remain crispy for hours. The method consists of three key steps: First, the potato sticks are simmered in a mixture of water, vinegar, and salt, allowing for deep seasoning. Next, the fries are dried by refrigerating them uncovered overnight, which helps them crisp up beautifully in the hot oil. Finally, the fries are immersed in hot oil twice: the initial fry forms a crust, while the second fry develops the ideal golden hue. Generously season with salt and serve with your preferred dipping sauce for a delightful treat.
Ingredients
- Kosher salt
- Peanut oil for frying (see Cook's Note)
- 2 tablespoons apple cider vinegar
- 2 1/2 pounds russet potatoes approximately 5 medium potatoes, peeled and cut into sticks measuring 1/4 inch by 1/4 inch
Instructions
- Special Equipment
- A deep-frying thermometer
- Begin by placing the potato sticks in a large saucepan, adding the vinegar and 2 tablespoons of salt along with 2 quarts of water. Bring the mixture to a vigorous boil over high heat, then lower the temperature to medium and simmer until the potatoes are tender yet firm, approximately 8 to 10 minutes. Afterward, drain the potatoes thoroughly and lay them out in a single layer on a baking sheet lined with paper towels. Refrigerate them overnight to allow for proper drying.
- Heat about 2 inches of peanut oil in a large Dutch oven until it reaches a temperature of 400 degrees Fahrenheit. Carefully add one-third of the potato sticks to the oil, ensuring the oil temperature drops to around 360 degrees Fahrenheit. Cook the fries, stirring occasionally with a wire-mesh spider, until a crust forms on their exterior without developing any color, taking about 30 to 50 seconds. Transfer the fries to another paper towel-lined baking sheet. Repeat this process with the remaining batches, ensuring the oil temperature returns to 400 degrees Fahrenheit between each batch. Allow the potatoes to cool to room temperature, which should take about 30 minutes.
- After the cooling period, increase the oil temperature back to 400 degrees Fahrenheit over medium-high heat. Fry half of the cooled potato sticks until they are crisp and golden brown, adjusting the heat to maintain a temperature around 350 degrees Fahrenheit, which should take approximately 3 1/2 to 4 minutes. Drain the fries in a bowl lined with paper towels and season them immediately with salt. Repeat this frying process with the remaining fries. Serve them hot with your favorite sauces.
Notes
To prevent the raw potato sticks from browning, keep them submerged in a bowl of water after cutting. Peanut oil is recommended for frying due to its high smoke point, allowing for rapid cooking and achieving a crispy exterior with minimal oil absorption. If peanut oil is unavailable, a similar neutral oil, such as canola oil, may be used as a substitute.