
Ingredients for - Homemade French Fries
How to cook deliciously - Homemade French Fries
1. Stage
Prep the potatoes: Fill a large bowl with cold water and set aside. If desired, use a vegetable peeler to peel the potatoes. Use a mandolin or a knife to cut fries into 1/4-inch to 3/8-inch thick cuts, depending on your preference. I prefer 1/4-inches as I find they stay the crispiest. To cut by hand, slice the edge off one side of the potato to create a flat surface. Place the flattened side down, then cut lengthwise into 1/4-inch to 3/8-inch thick slices. Cut each slice into 1/4-inch to 3/8-inch sticks.
2. Stage
Rinse the fries: Place the cut fries into the water, then drain them into a sieve. Rinse the potatoes under cold water for a few seconds to help remove any excess starch.
3. Stage
Soak the fries: Place the fries back into the bowl and fill with cold water until they are fully submerged. Add in the white vinegar. Let the fries soak for at least 2 hours at room temperature, up to overnight (if soaking longer than 2 hours, store in the fridge).
4. Stage
Drain the potatoes and arrange on baking sheet: Line two large baking sheets with two layers of paper towels or clean kitchen towels. Drain the potatoes using a strainer, then transfer them to the baking sheet. Arrange them evenly on the baking sheet and place another kitchen towel or paper towel on top to blot any excess moisture. Let the fries drain and air-dry for at least 15 minutes up to an hour—the drier the potatoes, the better the result.
5. Stage
Fry the potatoes: Line a baking sheet with paper towels or a kitchen towel to drain excess grease from fries after frying. Meanwhile, set a large Dutch oven over medium heat. Add at least 2 inches of oil to the pot. Use a thermometer to heat oil to 300°F. In batches, cook the fries for 3 to 5 minutes or until the fries are tender. You may need to cook them in 2 -3 batches. Use a slotted spoon or kitchen spider to remove the fries from the oil and drain on baking sheet with paper towels or a kitchen towel. Repeat with the remaining fries, making sure the oil is at 300°F between batches when frying.
6. Stage
Drain the potatoes: Let fries drain on the baking sheet lined with paper towels for at least 30 minutes. Meanwhile, reheat the oil on medium heat to 375°F.
7. Stage
Fry the potatoes: Place 2 teaspoons of salt in a small bowl for easy access. Line a large baking sheet or plate with paper towels. In batches, cook the fries once more for 3 to 5 minutes, or until they are a light golden brown. Fries should also feel crispy (and not soggy). To test this, use a slotted spoon or spider to remove a fry from the oil and place it on the paper towel. Let cool slightly, then taste the fry—if it's still soft, continue frying. Once done, remove the remaining fries with a slotted spoon or spider and drain on the paper towel lined baking sheet. Immediately season with salt, to taste. Repeat with the remaining batches and serve while hot.
8. Stage
Storage: Store leftover French fries wrapped in aluminum foil or an airtight container in the refrigerator. In the fridge, cooked fries will last up to 3 days. Did you love this recipe? Give us some stars below!