Ultimate Crispy and Golden French Fries Recipe

Discover the secret to achieving McDonald’s-style french fries in your own kitchen! This foolproof method yields perfectly crispy, golden fries that stay crunchy long after they’re out of the fryer. Get ready to elevate your fry game with this game-changing recipe.

The Science Behind Perfect French Fries

Creating the ideal french fry involves a delicate balance of crispy exterior and fluffy interior. Our method utilizes food science to strengthen the potato’s cell structure, resulting in fries that are crispy on the outside and pillowy on the inside. The key? A vinegar bath and double-frying technique that will revolutionize your fry-making process.

What Makes These Fries Special:

• Ultra-crispy exterior with micro-bubbles for maximum crunch
• Fluffy, flavorful interior that melts in your mouth
• Golden-blonde color for picture-perfect presentation
• Fries stay crisp long after cooking

Ingredients

• 2 pounds russet potatoes (900g; about 4 large potatoes), peeled and cut into 1/4-inch by 1/4-inch fries (keep raw potato sticks submerged in a bowl of water after cutting)
• 2 tablespoons (30ml) distilled white vinegar
• Kosher salt
• 2 quarts (1.9L) peanut oil

Directions

1. Combine potatoes, vinegar, 2 quarts (1.9L) water, and 2 tablespoons (24g) salt in a large pot. Bring to a boil over high heat and cook for 10 minutes. The potatoes should be fully tender but still hold their shape. Drain and spread on a paper towel-lined baking sheet. Let dry for 5 minutes.
2. Heat oil in a 5-quart Dutch oven or large wok to 400°F (204°C). Working in batches, fry potatoes for 50 seconds per batch. The oil temperature should drop to around 360°F (182°C). Use a wire mesh spider to agitate occasionally. Remove fries to a second paper towel-lined baking sheet. Allow oil to return to 400°F between batches. Let potatoes cool to room temperature, about 30 minutes. For best results, freeze potatoes overnight or up to 2 months before the second fry.
3. For the second fry, heat oil to 400°F. Fry half the potatoes until crisp and light golden brown, about 3 1/2 minutes, maintaining a temperature around 360°F. Drain in a paper towel-lined bowl and immediately season with kosher salt. Keep the first batch warm in a 200°F (90°C) oven while frying the second batch. Serve your crispy, golden fries immediately and enjoy the fruits of your labor!

Pro Tips for French Fry Perfection

• The vinegar bath is crucial for creating a crispy exterior – don’t skip it!
• Freezing the fries after the first fry helps create a fluffier interior
• Maintain consistent oil temperature for even cooking
• Season the fries immediately after the second fry for maximum flavor absorption