Crispy Homemade Fries with Russet Potatoes
Russet potato sticks simmered in vinegar water, steamed dry, and fried in two batches until crisp.
Equipment
- Large pot
- Heavy pot for frying
- deep-fry thermometer
- Slotted spoon
- Serrated knife
- Towel lined trays
Ingredients
Main Ingredients
- 2 ¼ lb russet potatoes 3 to 4 potatoes; peeled and cut into 1/4 inch sticks
- 2 tbsp white vinegar for the boiling water
- 2 tsp kosher salt for the boiling water
- 8 cup cold water for boiling
- 4 ¼ cup canola or vegetable oil for frying; about 1 liter
- ½ tsp fine salt for seasoning
Instructions
Cooking
- Cut. Peel the potatoes, cut them into 1/4 inch sticks with a serrated knife, and hold them in cold water.
- Rinse. Drain and rinse the sticks under running water for 15 to 20 seconds.
- Simmer. Combine the water, vinegar, and kosher salt in a large pot, add the potatoes, and bring to a boil. Reduce to low and cook 10 minutes at a gentle ripple.
- Steam dry. Lift out with a slotted spoon, spread on towel lined trays, and let steam dry 5 minutes.
- Heat oil. Add about 1 inch of oil to a pot at least 4 inches deep with 3 inches of headspace and heat to 350 degrees F.
- Fry. Fry half the fries 5 to 6 minutes, turning occasionally, until deep golden. Drain on paper towels.
- Repeat. Let the oil return to 350 degrees F and fry the second batch.
- Season. Salt the hot fries immediately and serve.
Notes
Substitutions: Use garlic powder, smoked paprika, or grated Parmesan for seasoning.
Tips: Dry the fries well, keep the oil at 350 degrees F, and fry in small batches.
Storage: Refrigerate up to 3 days and reheat at 400 degrees F for 8 to 10 minutes.