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Perfect Thin and Crispy French Fries

2

pounds russet potatoes, (about 4 large), peeled and cut into 1/4-inch by 1/4-inch fries

2

tablespoons

distilled white vinegar

Kosher, salt

2

quarts peanut oil

1

Place potatoes and vinegar in saucepan and add 2 quarts of water and 2 tablespoons of salt. Bring to a boil over high heat. Boil for 10 minutes. Potatoes should be fully tender, but not falling apart. Drain and spread on paper towel-lined rimmed baking sheet. Allow to dry for five minutes.

2

Meanwhile, heat oil in 5-quart Dutch oven or large wok over high heat to 400°F. Add 1/3 of fries to oil (oil temperature should drop to around 360°F). Cook for 50 seconds, agitating occasionally with wire mesh spider, then remove to second paper-towel lined rimmed baking sheet. Repeat with remaining potatoes (working in two more batches), allowing oil to return to 400°F after each addition. Allow potatoes to cool to room temperature, about 30 minutes. Continue with step 3, or for best results, freeze potatoes at least over night, or up to 2 months.

3

Return oil to 400°F over high heat. Fry half of potatoes until crisp and light golden brown, about 3 1/2 minutes, adjusting heat to maintain at around 360°F. Drain in a bowl lined with paper towels and season immediately with kosher salt. Cooked fries can be kept hot and crisp on a wire rack set on a sheet tray

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (1.1 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 2 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

4.2

Calories From Fat (0%)

0

% Daily Value

Total Fat 0g

0%

Sodium 282.3mg

12%

Potassium 30mg

<1%

Total Carbohydrates 1.77g

<1%

Protein 0g

0%

Tips

Note: Potatoes can be frozen after step 2. To freeze potatoes, place entire sheet tray in freezer. After fully frozen, place in Ziploc bags, press out air, and freeze for up to 2 months. If cooking straight from frozen, do not cook more than 1/4 batch at a time unless you have a large vessel for deep frying, as oil temperature will drop too precipitously.