Double Fried Crispy French Fries
Russet fries soaked in vinegar water, fried once at a lower temperature, then again at a higher temperature for a crisp shell.
Ingredients
Main Ingredients
- 2 lb russet potatoes peeled
- 2 tbsp white vinegar for the soak
- 4 cup canola or vegetable oil for frying, about 1 liter
- 1 ½ tsp kosher salt to season after frying
- favorite seasoning blend optional
Instructions
Cooking
- Peel the potatoes and cut them into even sticks. Soak them in a bowl of cold water with the vinegar for at least 30 minutes.
- Drain the fries and dry them very well with a clean kitchen towel.
- Heat the oil in a large heavy pot to 325 degrees F.
- Fry the potatoes in small batches for 3 to 5 minutes, until softened and pale but not browned. Drain on a rack or paper towels.
- Rest the fries for 10 to 15 minutes while you raise the oil to 375 degrees F.
- Fry again in batches for 2 to 4 minutes, until golden and crisp.
- Drain, season with salt while hot, and serve right away.
Notes
Nutrition is an estimate. Use a thermometer, fry in small batches, and keep water away from hot oil.