Perfect Thin And Crispy French Fries Recipe

1. 1

   Place potatoes and vinegar in a saucepan and add 2 quarts (1.9L) water and 2 tablespoons (24g) salt. Bring to a boil over high heat. Boil for 10 minutes. Potatoes should be fully tender, but not falling apart. Drain and spread on a paper towel-lined rimmed baking sheet. Allow to dry for 5 minutes.

2. 2

   Meanwhile, heat oil in a 5-quart Dutch oven or large wok over high heat to 400u00b0F (204u00b0C). Add one-third of fries to oil; oil temperature should drop to around 360u00b0F (182u00b0C). Cook for 50 seconds, agitating occasionally with a wire mesh spider, then remove to a second paper towel-lined rimmed baking sheet. Repeat with remaining potatoes (working in 2 more batches), allowing oil to return to 400u00b0F after each addition. Allow potatoes to cool to room temperature, about 30 minutes. Continue with step 3, or, for best results, freeze potatoes at least overnight or up to 2 months.

3. 3

   Return oil to 400u00b0F over high heat. Fry half of potatoes until crisp and light golden brown, about 3 1/2 minutes, adjusting heat to maintain a temperature of around 360u00b0F. Drain in a bowl lined with paper towels and season immediately with kosher salt. Cooked fries can be kept hot and crisp on a wire rack set in a sheet tray in a 200u00b0F (90u00b0C) oven while second batch is cooked. Serve immediately.

* Per serving · 4 servings · Values may vary.