French Fries (Chips) Recipe
Belgian/French · Side dish · 35 min total
Crispy on the outside, fluffy on the inside – these classic French fries are double-fried for the perfect texture. A simple yet satisfying side dish.
20
min prep
min prep
15
min cook
min cook
4
servings
servings
365
kcal/serving
kcal/serving
Ingredients
- 4 large russet potatoes (about 2 lbs)
- 6 cups cold water
- 2 tablespoons white vinegar
- 6 cups vegetable oil, for frying
- Salt, to taste
Instructions
- Peel potatoes and cut into 1/4-inch thick sticks. Place in a large bowl of cold water with vinegar; soak for at least 30 minutes.
- Drain potatoes and pat thoroughly dry with paper towels.
- Heat oil in a deep pot to 325°F. Fry potatoes in batches for 4-5 minutes until pale and cooked through but not browned. Drain on paper towels.
- Increase oil temperature to 375°F. Fry potatoes again in batches for 2-3 minutes until golden and crispy.
- Drain on paper towels, season immediately with salt, and serve hot.
Tips
- Soaking in vinegar water helps remove excess starch for crispier fries.
- For best results, use a deep-fry thermometer to maintain oil temperature.
- Leftover fries can be reheated in a 400°F oven for 5 minutes.
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