Pairs well with Crispy French Fries
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Crispy French Fries
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A step-by-step guide to making crunchy, pointy, tasty sticks from russet potatoes, including a double frying technique for extra crispiness.
00:45:00 total
Serves 4
medium
Sides / Appetizer
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Ingredients
- russet potatoes - watch the video to see (also known as baking potatoes)
- white vinegar - 2 tablespoons (a couple tablespoons)
- salt - to taste
- peanut oil - watch the video to see (for frying)
Instructions
- Select and Peel Potatoes: Choose russet potatoes for their low moisture and high starch content. Peel the potatoes.
- Chop Potatoes: Chop the potatoes into approximately one quarter inch wide slices.
- Boil Potatoes: Boil the potato slices with a couple tablespoons of white vinegar and salt for 8 to 10 minutes.
- Dry Potatoes: Lay the boiled potatoes on an open kitchen towel to let them dry.
- First Fry: Fry the potatoes at 375°F for around one minute, then let them cool to room temperature for around 20 or 30 minutes.
- Second Fry: Fry the potatoes again for around three and a half minutes until they start to get golden brown.
- Serve: Drain the fries and sprinkle with salt or other seasonings before serving.
