Homemade French Fries
These homemade French fries stay crispy long after cooking thanks to two smart tricks: a serrated knife for extra crunch and a vinegar-salt simmer that locks in texture.
Ingredients
Base
- 1 kilogram floury potatoes e.g., Sebago, Russet, Maris Piper, or King Edward
- 2 tablespoons white vinegar used in the boiling water
- 1 tablespoon cooking salt or kosher salt, for boiling
- 1 liter canola or vegetable oil for frying
Seasoning (choose one)
- to taste table salt or sea salt flakes
- to taste shaker-style fries seasoning
- to taste crushed rosemary mixed with salt
- to taste nori salt for a savory umami kick
Instructions
- Peel all potatoes and cut them into 6 mm (¼ inch) sticks using a serrated knife to create rough edges for better crunch.
- Place the cut fries into a large bowl of plain water to prevent browning while cutting.
- Transfer fries to a colander and rinse under cold water for 15–20 seconds to remove excess starch.
- Place fries in a large pot with 2 liters of cold water. Add vinegar and salt. Bring to boil, then reduce to a gentle simmer. Cook for 10 minutes until just softened.
- Carefully lift fries out with a slotted spoon and spread on trays lined with tea towels. Let steam-dry for 5 minutes.
- Pour 3 cm (1.2 inches) of oil into a deep, sturdy pot. Leave at least 7 cm (3 inches) space above the oil for safety.
- Divide fries into three equal batches for consistent cooking.
- Heat oil to 205°C (400°F). For the first fry, lower one third of a batch into the oil, pausing 10 seconds between additions. Fry for 50 seconds, stirring once or twice. Remove and drain on paper towels.
- Repeat first fry with the remaining batches, allowing the oil to return to temperature between each.
- Let all fries cool at room temperature for 30 minutes to reduce interior moisture.
- Heat oil again to 205°C (400°F). Fry half the cooled fries for about 4 minutes until golden and crispy. Drain and repeat with the second half.
- Season with your preferred option and serve immediately. Enjoy!
Notes
For make-ahead fries, complete the first fry, cool completely, then freeze in a single layer. Store frozen fries in a bag or container and perform the second fry straight from frozen for on-demand crispiness.
Reuse neutral oils 3–4 times by straining and storing properly. Avoid reusing if the oil smells burnt or looks cloudy.
Nutrition Facts (Per Serving)
- Calories: 320
- Total Fat: 15g
- Saturated Fat: 1.5g
- Cholesterol: 0mg
- Sodium: 500mg
- Total Carbohydrates: 42g
- Dietary Fiber: 3g
- Sugars: 1g
- Protein: 4g
- Potassium: 620mg