French Fries Recipe

Belgian · Side dish · 35 min total

Classic, crispy French fries made from scratch with a double-fry method for that perfect golden exterior and fluffy interior.

Ingredients

• 4 large russet potatoes (about 2 pounds)
• 6 cups cold water
• 2 tablespoons white vinegar
• 1 quart vegetable oil for frying
• Salt to taste

Instructions

1. Peel the potatoes and cut them into uniform sticks about 1/4 inch thick. Place in a large bowl of cold water as you cut to prevent browning.
2. Drain the potatoes and transfer to a pot with 6 cups cold water and 2 tablespoons vinegar. Bring to a boil over high heat, then reduce to a simmer and cook for 5 minutes. Drain and pat dry thoroughly with paper towels.
3. Heat oil in a deep fryer or large heavy pot to 300°F (150°C). Fry the potatoes in batches for 4-5 minutes until tender but not browned. Remove with a slotted spoon and drain on paper towels. Let cool for at least 10 minutes.
4. Increase oil temperature to 400°F (200°C). Fry the potatoes again in batches for 2-3 minutes until golden brown and crispy. Drain on paper towels, season with salt immediately, and serve hot.

Tips

• Soaking the cut potatoes in cold water for at least 30 minutes before cooking removes excess starch for crispier fries.
• For extra crispiness, after the first fry, freeze the fries for 30 minutes before the second fry.
• Serve with ketchup, mayonnaise, or malt vinegar.

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