French Fries

French Fries

Double-fried russet potatoes turn out crispy outside and fluffy within.

Total 1 hr 35 min Makes 4 servings Calories 380/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

A two-stage fry at different temperatures locks in a tender interior while building a shatter-crisp crust. A cold water soak draws out excess starch so the fries crisp evenly instead of turning limp or soggy. Serve as a side for burgers, sandwiches, or on their own with a dipping sauce.

Ingredients

  • 4 large russet potatoes, peeled
  • 2 quarts cold water, for soaking
  • 1 tablespoon white vinegar
  • 2 quarts vegetable oil, for frying
  • 1 teaspoon fine salt, plus more for seasoning
  • 0 freshly ground black pepper, to taste

Method

  1. Cut the peeled potatoes into 1/4-inch to 3/8-inch thick sticks, keeping the size as uniform as possible.

  2. Place the cut potatoes in a large bowl, cover with cold water, and stir in the vinegar. Let soak at room temperature to draw out excess starch.

  3. Drain the potatoes and spread them on a clean kitchen towel or paper towels, patting thoroughly dry.

  4. Pour the oil into a deep, heavy pot or Dutch oven to a depth of about 3 inches and heat to 325°F over medium heat, monitoring with a thermometer.

  5. Working in batches to avoid crowding, fry the potatoes at 325°F until softened but pale, about 5 minutes per batch. Transfer to a wire rack to cool.

  6. Let the par-fried potatoes rest at room temperature while the oil comes back up to temperature.

  7. Increase the oil temperature to 375°F. Fry the potatoes again in batches until deep golden brown and crisp, about 3 to 4 minutes per batch.

  8. Transfer the fries to a paper towel-lined tray or wire rack, season immediately with salt and pepper while hot, and serve right away.

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    French Fries

    A two-stage fry at different temperatures locks in a tender interior while building a shatter-crisp crust. A cold water soak draws out excess starch so the fries crisp evenly instead of turning limp or soggy. Serve as a side for burgers, sandwiches, or on their own with a dipping sauce.

    1 hr 35 min 4 servings 380 cal

    Ingredients

    • 4 large russet potatoes, peeled
    • 2 quarts cold water, for soaking
    • 1 tablespoon white vinegar
    • 2 quarts vegetable oil, for frying
    • 1 teaspoon fine salt, plus more for seasoning
    • 0 freshly ground black pepper, to taste

    Method

    1. 1

      Cut the peeled potatoes into 1/4-inch to 3/8-inch thick sticks, keeping the size as uniform as possible.

    2. 2

      Place the cut potatoes in a large bowl, cover with cold water, and stir in the vinegar. Let soak at room temperature to draw out excess starch.

    3. 3

      Drain the potatoes and spread them on a clean kitchen towel or paper towels, patting thoroughly dry.

    4. 4

      Pour the oil into a deep, heavy pot or Dutch oven to a depth of about 3 inches and heat to 325°F over medium heat, monitoring with a thermometer.

    5. 5

      Working in batches to avoid crowding, fry the potatoes at 325°F until softened but pale, about 5 minutes per batch. Transfer to a wire rack to cool.

    6. 6

      Let the par-fried potatoes rest at room temperature while the oil comes back up to temperature.

    7. 7

      Increase the oil temperature to 375°F. Fry the potatoes again in batches until deep golden brown and crisp, about 3 to 4 minutes per batch.

    8. 8

      Transfer the fries to a paper towel-lined tray or wire rack, season immediately with salt and pepper while hot, and serve right away.