Description

This recipe for perfect thin and crispy French fries guides you through blanching and double-frying russet potatoes to achieve golden, crunchy fries just like your favorite fast food. The secret lies in a brief boil with vinegar to maintain structure, followed by a two-step frying process that locks in crispness while keeping the interior tender.

Ingredients

Scale

Potatoes

2 pounds russet potatoes, peeled and cut into 1/4-inch by 1/4-inch fries

Boiling Liquid

2 tablespoons distilled white vinegar
2 quarts water
2 tablespoons kosher salt (for boiling water)

Frying Oil and Seasoning

2 quarts peanut oil
Kosher salt for seasoning fries after frying

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Instructions

Prepare Potatoes: Peel and cut the russet potatoes into thin 1/4-inch by 1/4-inch sticks. Submerge the raw potato sticks in cold water in a bowl to prevent browning while you prepare the boiling solution.
Boil Potatoes: In a large saucepan, combine 2 quarts of water, 2 tablespoons distilled white vinegar, and 2 tablespoons kosher salt. Bring this mixture to a boil over high heat, then add the prepared potatoes. Boil for 10 minutes until the potatoes are fully tender but not falling apart. Drain well and spread the fries on a paper towel–lined rimmed baking sheet. Let them dry for 5 minutes.
First Fry (Blanching): Heat 2 quarts of peanut oil in a 6- or 7-quart Dutch oven or large wok over high heat until the oil reaches 400°F (204°C). Fry one-third of the potato fries, which will cause the oil temperature to drop to about 360°F (182°C). Cook for 50 seconds, gently agitating with a wire mesh spider to prevent sticking. Remove fries and drain on a second paper towel–lined rimmed baking sheet. Repeat with the remaining fries in two more batches, allowing the oil to return to 400°F before each batch. Let the fries cool to room temperature, about 30 minutes. For best results, freeze the fries overnight or up to 2 months before the final fry.
Second Fry (Crisping): Reheat the oil to 400°F. Fry half of the cooled potatoes until golden and crispy, about 3 1/2 minutes, keeping the oil temperature around 360°F. Use a slotted spoon to remove fries and drain them on paper towels. Season immediately with kosher salt. If needed, keep cooked fries warm and crisp on a wire rack in a 200°F (90°C) oven while frying the second batch.
Serve: Serve the fries immediately for the best crispness and flavor.

Notes

For authentic McDonald's–style fries, use russet potatoes as they have the right starch content and texture.
Keeping the fries submerged in water after cutting prevents browning and removes some excess starch.
Vinegar in the boiling water helps the fries maintain their shape and prevents them from becoming mushy.
Double frying is essential—first at a lower temperature to cook the potato through, then at a higher temperature to achieve a crispy exterior.
You can freeze blanched fries for up to 2 months before the final frying step for convenience.
Use peanut oil or another high smoke point oil for best frying results.

Nutrition

Serving Size: 1 serving
Calories: 359 kcal
Sugar: 2 g
Sodium: 265 mg
Fat: 18 g
Saturated Fat: 3 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 44 g
Fiber: 5 g
Protein: 5 g
Cholesterol: 0 mg