Perfect Thin and Crispy French Fries

If you've ever had really good french fries you know it. The outside is perfectly crisp, the inside is almost mashed potato like in texture. They hold their crispness for a while and don't get soggy, and the delicious salty goodness somehow gets inside.

This takes a little longer and is a little more trouble but well worth it for the results alone. These can also be made in advance and frozen (see step two) for up to two months.

Ingredients

2 pounds russet potatoes (about 4 large), peeled and cut into 1/4-inch by 1/4-inch fries (keep potatoes stored in a bowl of water)

2 tablespoons distilled white vinegar

Kosher salt

1 quart peanut oil or quality canola oil

Directions

Place potatoes and vinegar in saucepan and add 2 quarts of water and 2 tablespoons of salt. Bring to a boil over high heat. Boil for 10 minutes. Potatoes should be fully tender, but not falling apart. Drain and spread on paper towel-lined rimmed baking sheet. Allow to dry for five minutes.

Meanwhile, heat oil in 5-quart Dutch oven or large wok over high heat to 400°F. Add small batches of fries to oil (oil temperature should drop to around 360°F). Cook for 50 seconds, agitating occasionally with wire mesh spider, then remove to second paper-towel lined rimmed baking sheet. Repeat with remaining potatoes (working in small multiple batches), allowing oil to return to 400°F 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 over night, or up to 2 months.

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Return oil to 400°F over high heat. Fry half of potatoes until crisp and light golden brown, about 3 1/2 minutes, adjusting heat to maintain at around 360°F. 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 on a sheet tray in a 200°F oven while second batch is cooked. Serve immediately.

Great recipe by Serious Eats - Kenji J Lopez Alt

Urban Cowgill

Nov. 2017