The best homemade fries, ever!
- 1 Kg or 5 large russet potatoes, peeled and cut into sticks ¼-inch on a side. Keep raw potato sticks submerged in a bowl of water.
- 2 L of water in stove-ready pot.
- 30 mL or 2 tablespoons distilled white vinegar.
- 25 g Kosher salt.
- 2 L peanut oil.
- Bring pot of water to boil. Add vinegar and salt, then carefully place potatoes. Return to a boil over medium-high heat, boil for 10 minutes. Potatoes should be fully tender, but they should not fall apart. Drain and separate onto a paper towel–lined rimmed baking sheet. Allow to dry for 5 minutes.
- Meanwhile, heat oil in a 4 litre Dutch oven or large wok over high heat to 205°C. Add one-third of fries to oil; oil temperature should drop to around 180°C. 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 (working in 2 more batches), allowing oil to return to 205°C 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 180°C over high heat. Fry half of potatoes until crisp and light golden brown, about 3 ½ minutes, adjusting heat to maintain a temperature of around 180°C.
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 90°C oven while second batch is cooked.
- Serve immediately.
This article was originally published by Serious Eats , on 28 May 2010. Photograph by Vicky Wasik, video by Natalie Holt.