Description
This recipe for Perfect Thin and Crispy French Fries shows you how to make McDonald's–style fries at home with a simple blanching and frying method that yields golden, crispy fries every time.
Ingredients
Scale
Main Ingredients
- 2 pounds russet potatoes (900g; about 4 large potatoes), peeled and cut into 1/4-inch by 1/4-inch fries
- 2 tablespoons (30ml) distilled white vinegar
- Kosher salt to taste
- 2 quarts (1.9L) peanut oil for frying
Instructions
- Prepare Potatoes: Place peeled and cut potatoes in a saucepan along with the vinegar, then add 2 quarts (1.9L) water and 2 tablespoons (24g) kosher salt. Bring to a boil over high heat and boil for 10 minutes until potatoes are tender but not falling apart. Drain the potatoes and spread them out on a paper towel–lined rimmed baking sheet to dry for 5 minutes.
- Par-fry Potatoes: Heat the peanut oil in a large Dutch oven or wok over high heat until it reaches 400°F (204°C). Add one-third of the potatoes at a time; the oil temperature will drop to about 360°F (182°C). Fry the potatoes for 50 seconds, stirring occasionally with a wire mesh spider, then remove them to a second paper towel–lined baking sheet. Repeat this for the remaining batches, letting oil return to 400°F each time. Allow the potatoes to cool to room temperature, about 30 minutes. For best results, freeze at least overnight or up to 2 months before the final fry.
- Final Fry and Serve: Reheat the oil to 400°F (204°C). Fry half of the potatoes again until crisp and light golden brown, about 3 1/2 minutes, adjusting heat to keep oil around 360°F. Drain fries on paper towels and season immediately with kosher salt. Keep cooked fries hot and crisp on a wire rack in a 200°F (90°C) oven while frying the remaining batch. Serve immediately for best texture.
Notes
- Submerging the raw-cut fries in water after cutting prevents browning and removes excess starch for crispier fries.
- Par-frying the fries twice ensures they get crispy without burning.
- You can freeze par-fried fries for up to 2 months and fry from frozen when ready to serve.
- Using peanut oil provides a high smoke point ideal for frying crispy fries.
- Season fries immediately after frying to help salt adhere well.
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
