The secret to perfectly crispy fries lies in the double-frying method and the addition of white vinegar during the soaking process. Soaking the potatoes in vinegar-infused water helps to remove excess starch, which is key to preventing sogginess. The parboiling step, followed by a two-stage frying technique, ensures that your fries come out with that golden, crunchy exterior while maintaining a fluffy, soft interior. This extra effort is well worth it, as it results in fries that are restaurant-quality, crispy, and simply irresistible.
Ingredients:
- 4-5 large russet potatoes
- 2 tablespoons white vinegar
- Oil for frying (canola or vegetable oil recommended)
- Salt, to taste
- Optional: seasoning (paprika, garlic powder, or herbs)
Instructions:
- Prepare the Potatoes: Start by washing the potatoes under cold water. You can peel them if desired, but leaving the skin on adds a nice texture and flavor. Using a sharp knife or a fry cutter, slice the potatoes into thin, even strips. Aim for a thickness of about 1/4 inch to ensure the fries cook evenly.
- Soak the Potatoes: Place the sliced potatoes into a large bowl of cold water. Add the 2 tablespoons of white vinegar to the water. The vinegar helps to break down the starch, ensuring that the fries stay crispy and don’t become soggy when fried. Let the potatoes soak for at least 30 minutes, or up to 2 hours for maximum crispiness.
- Parboil the Potatoes: Drain the soaked potatoes and rinse them thoroughly under cold water. In a large pot, bring water to a boil and add a pinch of salt. Carefully place the potato slices into the boiling water and parboil them for about 5 minutes. You want the potatoes to be slightly tender but not fully cooked. This step helps to create that crispy texture once fried. Drain the parboiled potatoes and spread them on a baking sheet lined with paper towels to dry completely. You can also pat them dry with another towel to remove any excess moisture.
- Frying the Potatoes: Heat oil in a large, heavy-bottomed skillet or deep fryer to 325°F (160°C). Make sure you have enough oil to completely submerge the fries, but don’t overcrowd the pan. Working in batches, carefully lower the potatoes into the hot oil and fry for about 3-4 minutes until they are lightly golden but not fully crispy. This is the first fry, which cooks the inside of the fries without browning them too much. Remove the fries from the oil and drain them on paper towels. Allow them to cool for 5-10 minutes.
- Second Fry: Increase the oil temperature to 375°F (190°C). Once the oil is hot, fry the cooled potatoes again in batches. This time, fry them for an additional 3-5 minutes until they are golden brown and crispy on the outside. The double-fry technique ensures that your fries have a perfect, crunchy exterior while staying soft and fluffy inside. Remove the fries from the oil and drain on paper towels.
- Seasoning: While the fries are still hot, season them generously with salt. You can also add any additional seasonings like paprika, garlic powder, or herbs for extra flavor.
- Serving: Serve your crispy fries immediately for the best texture. They pair well with ketchup, aioli, or any of your favorite dipping sauces.
