Perfect Crispy French Fries
Enjoy homemade crispy French fries with a golden exterior and soft interior, perfect as a snack or side dish.
Ingredients
Main Ingredients
- 1 kg floury potatoes (like Sebago, Russet, or Maris Piper) Approximately 3 - 4 potatoes
- 2 tbsp white vinegar
- 1 tbsp cooking salt / kosher salt
- 1 l canola/vegetable oil For frying
Seasoning Options
- Salt (table salt or sea salt flakes) To taste
- Shaker fries seasoning Optional
- Rosemary salt Optional
- Nori salt Coming soon
Instructions
Preparation
- Peel the potatoes and cut them into 6 mm / 1/4" thick French fries using a serrated knife. Keep the cut fries submerged in a bowl of water to prevent browning.
- Transfer the fries to a colander and rinse them under running tap water for 15 - 20 seconds.
- Place the fries in a large pot with 2 litres/quarts of cold tap water, vinegar, and salt. Bring it to a boil over high heat, then reduce to low so the surface is gently rippling. Cook for 10 minutes, then use a slotted spoon to carefully remove the fries into a colander.
- Spread the fries on two tea towel-lined trays and leave them to steam dry for 5 minutes.
Frying
- Pour about 3 cm / 1.2" of oil into a pot that is at least 10 cm / 4" high. Ensure there is at least 7 cm / 3" between the oil surface and the rim of the pot for safety.
- Fry the first batch of fries in the hot oil.
- Repeat for the second batch.
Serving
- Once all fries are cooked, season them with your choice of salt and enjoy!
Notes
For best results, use floury potatoes and pat the fries dry after boiling. Fry in small batches to avoid soggy fries. Variations include adding seasonings like garlic powder, paprika, or parmesan cheese.