Stay-Crisp French Fries

Recipe serves 4 hungry people

Whatcha Need

• 2 tablespoons white vinegar
• 1 tablespoon kosher salt
• 1 quart canola oil
• Flaky sea salt or your favorite French fry seasoning

Whatcha Do

1. Slice potatoes into ¼-inch planks, then stack 2-4 planks and cut into ¼-inch sticks. As you cut the fries, keep them submerged in a bowl of cold water to prevent browning.
2. Rinse the cut potatoes under running tap water for 20 - 30 seconds. Transfer them to a large pot with 2 quarts of cold water. Add vinegar and salt.
3. Bring mixture to a boil high heat, then reduce to low simmer and cook the potatoes for 10 minutes. Gently remove potatoes to a tea towel-lined tray using a spider or slotted spoon, being careful not to break the fries. Let them cool and dry for 5-10 minutes.
4. In a large pot (about 10 inches wide with 4- to 5-inch sides), add 1½ inches of oil, and heat to 400℉ over medium-high heat. Divide the potatoes into three batches and cook in the following manner::
5. First Fry - Using the spider or slotted spoon, lower one-third of the fries into the oil. At 10-second intervals, add the remaining potatoes, one-third at a time. Cook for 1 minute, moving them around once or twice. Carefully remove and spread in a single layer on a paper towel-lined tray. Repeat with batches 2 and 3, making sure the oil returns to 400℉ before each batch. Let fries cool for 20 - 30 minutes.
6. Second Fry - Heat the oil back to 400℉. Fry half of the cooled fries for 4-5 minutes, moving them occasionally, until golden brown and crisp. Remove to a paper towel-lined bowl to drain, then transfer to a clean bowl and sprinkle with flaky salt or seasoning of your choice. Repeat with the remaining fries.
7. Serve seasoned fries with your favorite dipping sauce. Fries will remain crisp even after they cool.

Notes:

Type of potato makes a difference. Starchy potatoes produce the crispiest fries—Russet or Kennebec are best. Waxy potatoes do not.

Vinegar—plain white— helps prevent the potatoes from becoming overly soft during the 10-minute simmer.

Blanching removes excess sugars from the potatoes, helping them crisp properly and preventing over-browning.

Season fries immediately after frying, while they are still hot, so the seasoning adheres properly.

You can freeze fries after the first fry by spreading them on a sheet pan until frozen, then transferring to a freezer bag. Cook from frozen as you would store-bought fries.