Perfect Crispy French Fries
Equipment
Ingredients
Ingredients
starchy potatoes (raw)
1 kg
white vinegar (liquid)
60 ml
salt (fine)
15 g
vegetable or canola oil (liquid)
1 l
Instructions
Cut fries
Cut potatoes into 6mm / 1/4 inch batons using a serrated knife for rougher surface that creates more crispiness.
Rinse
Place cut fries in colander and rinse under cold tap water for 15-20 seconds to remove excess surface sugars.
Simmer in vinegar water
Place potatoes in pot with cold water, vinegar and salt. Bring to boil on high heat, then reduce to low simmer for 10 minutes.
Drain and dry
Remove potatoes from water and spread on tea towel-lined trays to steam dry for 5 minutes.
Prepare for first fry
Heat 3cm oil to 205°C in heavy pot with at least 7cm headroom above oil surface.
First fry - batch 1
Fry first third of potatoes for 50 seconds total, adding in thirds with 10-second pauses between additions.
First fry - remaining batches
Repeat first fry process for remaining two batches, ensuring oil returns to 205°C between batches.
Cool fries
Remove all fries from oil and spread on paper towel-lined trays to cool for 30 minutes.
Second fry
Heat oil to 205°C again. Fry half the fries for 4 minutes until golden and crispy, then repeat with remaining fries.
Season and serve
Sprinkle hot fries with salt or preferred seasoning while hot. Toss and serve immediately.
Original recipe
Storage
Can be prepared through first fry, cooled, and frozen. Complete second fry from frozen when ready to serve.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.