How to Make French Fries
Want to make french fries from scratch but don't like the dark brown soggy fries? This recipe will yield perfectly crisp pale yellow fries that are guaranteed to please.
Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Servings: 2 servings
- 2 large russet potatoes
- 1 tbsp white vinegar
- 1 quart water
- Peanut oil
- Table salt
Skin the potato if desired and cut into ¼” strips.
Add potato slices, vinegar and water to pot and bring to a boil. Boil for 10 minutes.
While potatoes are boiling heat oil around 400 degrees. The ideal frying temperature is 360 so by heating it hotter the oil should drop into the proper range when frying.
Once potatoes are done boiling let them sit out and dry on paper towels for 5 minutes to prevent a reaction with the oil.
Once dry add the potatoes to the oil and fry for 50 seconds. Try to maintain a temperature near 360 degrees.
Remove fries from oil and let cool.
(Optional) For a fluffier interior, place fries in a container and set in the freezer overnight, or longer.
Heat oil to 400 degrees.
Working in small batches, place frozen fries in hot oil and try to maintain a frying temperature of 360. Fry for 3 ½ minutes or until they are colored to your liking.
Place fries on paper towels to soak up grease and salt immediately and generously with table salt. Fries can be kept warm in 200 degree oven while remaining fries cook.
If you want your French fries to be perfectly straight be sure to freeze them straight. This can be accomplished by rolling them in a paper towel while they lie flat when you are prepping them for the freezer.
IF YOU LIKED THIS RECIPE check out my Homemade Big Mac Sauce too!
Calories: 125kcal | Carbohydrates: 27g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 45mg | Potassium: 880mg | Fiber: 5g | Sugar: 1g | Vitamin C: 24.3mg | Calcium: 78mg | Iron: 6.9mg