Crispy French Fries
These homemade fries are golden, crunchy, fluffy, and irresistibly addictive, resembling restaurant-style fries made with simple ingredients.
Ingredients
Main Ingredients
- 4 large Floury potatoes (e.g., Russet) Ideal for a fluffy interior and crispy exterior.
- 2 tablespoons White vinegar Enhances flavor and keeps fries crispier.
- 1 tablespoon Kosher salt Best for seasoning boiling water.
- as needed Oil (Canola or vegetable oil) High smoke point oil for frying.
- to taste salt Salt for seasoning Use to taste for the final touch.
Instructions
Preparation
- Peel the potatoes or leave the skin on and slice them into even batons, about ¼ inch thick.
- Drop the cut fries into a bowl of cold water to prevent browning and remove excess starch for 10–15 minutes.
- Drain and boil a large pot of water, adding vinegar and kosher salt.
- Simmer the potatoes for 8–10 minutes until just tender, then drain and spread them out on a baking sheet to steam-dry for at least 15–20 minutes.
First Fry
- Heat oil in a deep pot to about 300°F (150°C).
- Fry the potatoes in batches for 4–5 minutes until pale and softened, then lift them out and let cool completely.
Second Fry
- Raise the oil temperature to about 375°F (190°C).
- Fry the potatoes in small batches for 3–4 minutes until deep golden brown and crisp, seasoning with salt immediately after frying.
Notes
Let potatoes dry fully after boiling for maximum crispiness. For storage, place leftover fries in an airtight container. Reheat in a 400°F oven or air fryer to retain crispness. For kids, cut fries thicker and serve with dips.