Tip for Getting Crispy French Fries

 

Ultra-Crispy Hand-Cut French Fries

Why soak potatoes in vinegar? The brief, acidic bath strengthens the pectin in the potato, giving the exterior a shatteringly crisp shell that stays firm, while the interior remains fluffy and tender.

Ingredients:

• 3 medium Russet or Yukon Gold potatoes (about 1.5 lbs / 680g), rinsed

• 2 teaspoons white vinegar (or apple cider vinegar)

• Cold water

• 2 tablespoons cornstarch

• High-heat cooking oil for frying (such as peanut, canola, or vegetable oil)

• Fine sea salt, to taste

Preparation:

1. Cut & Soak.
Scrub the potatoes clean, but leave the skins on for a rustic texture and added flavor. Using a sharp knife or a mandoline for uniformity, slice each potato lengthwise into ¼-inch planks. Stack a few planks and slice them lengthwise again into ¼-inch batons, resembling uniform "toothpicks." Immediately place the cut fries into a large bowl or container.

2. Vinegar Bath.
Add the vinegar to the bowl, then cover the potatoes completely with cold water. The vinegar water should rise at least an inch above the potatoes. Cover the container and let the potatoes soak for a minimum of 10 minutes, or up to 2 hours at room temperature. This step is crucial for achieving the signature crispness.

3. Dry Thoroughly.
Drain the potatoes in a colander. Then, one handful at a time, wring them out in a clean, lint-free kitchen towel (or use several layers of paper towels). Drying them aggressively is essential—any surface moisture will cause the oil to sputter and steam, preventing a crisp fry. The potatoes should feel completely dry to the touch.

4. Coat & Separate.
Transfer the bone-dry potato batons to a large, dry bowl. Sprinkle the cornstarch evenly over the top. Using your hands, toss and massage the cornstarch onto every surface of the fries until they are lightly and evenly coated. The cornstarch will dehydrate the surface further and create an extra-crispy, glass-like crust. Shake the fries in a sieve to remove any excess, loose powder.

5. Double-Fry for Perfection (The Chef's Secret).

• First Fry (Par-Cook): In a heavy-bottomed pot or Dutch oven, heat 2-3 inches of oil to 325°F (160°C). Working in batches to avoid crowding, gently add the fries and fry for 4-5 minutes. They will be soft, pale, and slightly translucent. Remove with a slotted spoon or spider to a paper-towel-lined baking sheet. This step cooks the interior. (At this point, the par-cooked fries can rest at room temperature for up to 2 hours before the second fry.)

• Second Fry (Crisp): Increase the oil temperature to 375°F (190°C). Again working in batches, return the par-cooked fries to the hot oil and fry for a second time, 2-3 minutes, until deeply golden brown, blistering, and perfectly crisp.

• Season & Serve. Transfer the finished fries immediately to a clean bowl lined with paper towels. While still piping hot, season generously with fine sea salt. Toss to coat and serve immediately for maximum crispness.

Pro-Tips:

• Uniformity is Key: Cutting the fries to an even size ensures they cook at the same rate.

• Temperature Matters: Use a deep-fry or candy thermometer to monitor oil temperature. Frying at the correct heat is non-negotiable.

• Safety First: Never fill your pot more than halfway with oil, and be cautious of any moisture to prevent dangerous oil splatters.