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Introduction:
There’s something universally satisfying about a perfect batch of crispy French fries—golden on the outside, fluffy on the inside. Whether you’re serving them as a side or sneaking a few as a midnight snack, mastering that coveted crunch is an art. Professional chefs rely on a few tried-and-true tricks to deliver consistently crisp results. This recipe unveils their secrets so you can recreate restaurant-quality fries in your own kitchen.
Ingredients:
4 large russet potatoes
Cold water (for soaking)
1 tablespoon white vinegar (optional, for extra crispness)
Salt, to taste
High-smoke-point oil for frying (like peanut or canola)
Optional: seasoning blend (paprika, garlic powder, black pepper)
Preparation:
Peel and cut potatoes into even sticks—about 1/4 to 1/2 inch thick.
Soak the fries in a large bowl of cold water for at least 30 minutes (or up to 12 hours in the fridge). Add vinegar to the water if desired.
Drain and rinse the potatoes, then pat thoroughly dry with clean kitchen towels or paper towels.
Heat oil in a deep pot or fryer to 325°F (163°C).
Fry the potatoes in batches for 3–4 minutes—this is the first “blanch” fry. They should be pale and limp. Remove and drain on a wire rack or paper towels.
Let the fries rest for at least 15 minutes (or refrigerate for later use).
Increase the oil temperature to 375°F (190°C). Fry the potatoes again until golden and crisp, about 2–4 minutes.
Immediately transfer to a paper-lined bowl and toss with salt and desired seasonings.
Serving and Storage Tips:
Serve immediately for maximum crunch.
For reheating leftovers, bake in a 425°F (220°C) oven for 5–7 minutes.
Avoid microwaving, as it softens the crispness.
Variant:
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