Equipment
Ingredients
Fries
- 800 g russet potatoes, peeled
- 15 ml white vinegar
Frying and Seasoning
- 2000 ml peanut oil
- fine sea salt
Nutrition (per serving)
Method
Cut the peeled potatoes into uniform 6 millimeter batons. Uniformity is critical to ensure even cooking.
Place the cut potatoes in a large bowl, cover completely with cold water, and stir in the white vinegar. Soak for at least 60 minutes to draw out excess surface starch, which prevents burning and sticking.
Drain the potatoes thoroughly and pat them completely dry with clean kitchen towels. Removing all excess moisture is a vital safety step to prevent dangerous oil splattering.
Pour the frying oil into a heavy-bottomed pot. Attach a deep-fry thermometer and heat the oil over medium-high heat until it reaches 150°C/300°F.
Working in manageable batches, carefully lower the potatoes into the oil. Fry for 4 to 5 minutes to blanch them. They should be completely soft but take on no color.
Use a spider skimmer to transfer the blanched fries to a wire rack set over a baking sheet. Let them cool to room temperature, then place the entire tray in the freezer for 30 minutes.
Increase the heat under the oil until the thermometer registers 190°C/375°F.
Fry the blanched potatoes in batches a second time for 3 to 4 minutes until they are deeply golden and crispy.
Transfer the cooked fries to a large bowl lined with paper towels to drain excess oil. Toss vigorously with fine sea salt immediately while they are still hot, and serve at once.
Chef's Notes
- Freezing the potatoes after the first fry is a professional secret. The rapid cooling causes interior moisture to expand and damage the cell walls, resulting in a fluffier interior and crispier exterior during the second fry.
- Adding a small splash of white vinegar to the soaking water lowers the pH. This helps slow down the breakdown of pectin in the potatoes, allowing them to maintain their structural integrity and not disintegrate during the first fry.
- Always use fine-grain salt, popcorn salt, or pickling salt for French fries. Standard coarse kosher salt will bounce right off the crispy exterior instead of adhering to the oil.
- Never skip patting the potatoes dry. Introducing water to hot oil causes rapid steam expansion, which will cause the oil to bubble over violently and create a severe fire hazard.
Storage
Refrigerator: 3 days — Store in an airtight container. Reheat in an air fryer or oven at 200 degrees Celsius for best results.
Freezer: 3 months — Fries can be frozen immediately after the first blanching fry. Do not thaw before the second fry.
Reheating: Reheat in a convection oven or air fryer at 200 degrees Celsius for 3 to 5 minutes.
