Step 1: Prepare the Potatoes
Peel and Slice the Potatoes:
Peel your Russet potatoes and cut them into thin, even strips (about ¼ inch thick). Try to keep them uniform so they cook evenly.
Soak in Cold Water:
Place the sliced potatoes in a large bowl of cold water and let them soak for 30 minutes. This helps remove excess starch, which can make your fries soggy.
Step 2: Parboil the Potatoes in Vinegar Water
Boil Water with Vinegar:
In a large pot, bring 4 cups of water to a boil. Add 2 tablespoons of white vinegar to the water. The vinegar helps the fries hold their shape and crisp up better.
Cook the Potatoes:
Add the sliced potatoes to the boiling vinegar water and cook for 5-6 minutes. You don’t want to cook them all the way through—just soften them slightly. They should still be firm but tender when pierced with a fork.
Drain and Dry:
After parboiling, carefully drain the potatoes and pat them dry with paper towels. Removing excess moisture is key to getting crispy fries.
Step 3: Fry the Potatoes
Heat the Oil:
In a large, deep pan, heat the vegetable oil to 350°F (175°C). If you don’t have a thermometer, you can test the heat by dropping in a small piece of potato—it should sizzle immediately but not brown too quickly.
First Fry (Blanching):
Fry the potatoes in small batches for about 3-4 minutes. At this stage, you’re not looking for them to get golden; just cook them through. Remove and drain on paper towels. Let them cool for 10 minutes.
Second Fry (Crisping):
Increase the heat to 375°F (190°C). Fry the potatoes again in batches, this time for about 3-5 minutes, or until they turn golden brown and crispy.
Step 4: Season and Serve
Season:
Remove the fries from the oil and place them on a paper towel-lined plate to drain excess oil. Immediately season with salt or any other spices you like (paprika, garlic powder, etc.).
Serve Hot:
Serve the fries fresh and hot, alongside your favorite dipping sauces like ketchup, mayo, or even a vinegar-based dip for extra tang!
Why This Method Works:
Double Frying:
The first fry cooks the fries through, and the second fry at a higher temperature crisps up the exterior. This is the key to achieving that crispy, golden texture.
Vinegar Boil:
Boiling the fries in vinegar water helps them maintain their structure during frying, while also keeping them soft inside. The acidity from the vinegar also gives the fries a subtle tang that enhances the overall flavor.
Tips for the Perfect Crispy Fries:
Use Russet Potatoes:
Russets have a high starch content, which helps create that fluffy interior while still getting a crispy outside.
Pat Potatoes Dry:
After soaking and boiling, make sure to thoroughly dry the potatoes. Water left on the surface can cause the oil to splatter and make the fries soggy.
Don’t Crowd the Pan:
Fry in small batches to maintain the oil’s temperature. If the oil cools too much, the fries will absorb more oil and become greasy.
Bonus Tip: Vinegar for Flavor
For an extra burst of flavor, toss the fries with a splash of malt vinegar right before serving. This gives them a classic, tangy edge that pairs perfectly with their crispy texture.
With this simple vinegar trick, you’ll be able to master the art of making crispy French fries every time. Serve them alongside burgers, sandwiches, or just enjoy them as a snack—either way, they’ll be hard to resist!
