Crispy Golden Perfect Fries (Print View)
Golden fries with a crispy outside and fluffy inside, ideal for snacks or sides.
# What You'll Need:
→ Potatoes
01 - 2.2 lbs russet potatoes, peeled
→ Soaking & Seasoning
02 - 4 cups cold water
03 - 2 tbsp white vinegar
04 - 2 tsp fine sea salt, plus extra for finishing
→ Frying
05 - 4 cups vegetable oil (canola, sunflower, or peanut)
# Step-by-Step Directions:
01 - Cut the peeled potatoes into sticks approximately 3/8 inch thick.
02 - Immerse the cut potatoes in cold water mixed with white vinegar for 30 minutes to 2 hours to remove excess starch and improve crispness.
03 - Drain and rinse the potatoes thoroughly, then pat them dry with paper towels to remove all moisture.
04 - Heat vegetable oil in a deep fryer or heavy pot to 320°F and fry the potatoes in batches for 4 to 5 minutes until pale and tender but not browned; remove and drain on paper towels.
05 - Increase oil temperature to 375°F and fry the potatoes again in batches for 2 to 3 minutes until golden brown and crispy; drain on fresh paper towels.
06 - Immediately sprinkle with additional salt to taste and serve hot.
# Expert Suggestions:
01 -
- These fries have that perfect crunch that feels like a little gift you give yourself.
- The double frying method is a game changer that keeps them crispy without greasiness.
02 -
- Patting the fries completely dry before frying is absolutely essential to prevent splattering and to achieve maximum crispiness.
- Doing the double fry with two temperature stages locks in the crunch without drying out the inside.
03 -
- Use a kitchen thermometer to maintain exact oil temperatures—you can’t rush good fries.
- Double frying isn’t just a technique, it’s the secret to perfect contrast between crunch and fluff.