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Perfect Thin and Crispy French Fries Recipe

Perfect Thin and Crispy French Fries Recipe
  • Category

    Deep Frying

  • Cusine



2 pounds russet potatoes

2 tablespoons distilled white vinegar

Kosher salt

2 quarts peanut oil


Place potatoes and vinegar in a saucepan and add 2 quarts water and 2 tablespoons 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 a paper towel–lined rimmed baking sheet. Allow to dry for 5 minutes. Meanwhile, heat oil in a 5-quart Dutch oven or large wok over high heat to 400 degrees F . Add one-third of fries to oil; oil temperature should drop to around 360 degrees F . Cook for 50 seconds, agitating occasionally with a wire mesh spider, then remove to a second paper towel–lined rimmed baking sheet. Repeat with remaining potatoes , allowing oil to return to 400 degrees 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 overnight or up to 2 months. Return oil to 400 degrees F over high heat. Fry half of potatoes until crisp and light golden brown, about 3 1/2 minutes, adjusting heat to maintain a temperature of around 360 degrees 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 in a sheet tray in a 200 degrees F oven while second batch is cooked. Serve immediately.