Fried potatoes

Fried potatoes

Fried potatoes

[Photograph: Vicky Wasik. Video: Natalie Holt]

Verify out the science behind McDonald’s-design French fries here, and discover guidelines on cutting completely shaped French fries here.

  • Yield: Serves four
  • Lively time: 40 minutes
  • Complete time: 1 hour 15 minutes (excluding optional overnight freeze)
  • Rated: five


  • two lbs russet potatoes (900g about 4 massive potatoes), peeled and reduce into 1/four-inch by one/four-inch fries (maintain raw potato sticks submerged in a bowl of water after cutting)
  • 2 tablespoons (30ml) distilled white vinegar
  • Kosher salt
  • two quarts (one.9L) peanut oil


Spot potatoes and vinegar in a saucepan and add 2 quarts (1.9L) water and 2 tablespoons (24g) salt. Deliver to a boil above large heat. Boil for 10 minutes. Potatoes need to be entirely tender, but not falling apart. Drain and spread on a paper towel–lined rimmed baking sheet. Let to dry for 5 minutes.

Meanwhile, heat oil in a five-quart Dutch oven or huge wok more than higher heat to 400°F (204°C). Include one-third of fries to oil oil temperature must drop to about 360°F (182°C). Cook for 50 seconds, agitating occasionally with a wire mesh spider, then eliminate to a second paper towel–lined rimmed baking sheet. Repeat with remaining potatoes (working in two more batches), permitting oil to return to 400°F right after every addition. Let potatoes to cool to area temperature, about 30 minutes. Proceed with stage 3, or, for greatest outcomes, freeze potatoes at least overnight or up to 2 months.

Return oil to 400°F over high heat. Fry half of potatoes until finally crisp and light golden brown, about three one/2 minutes, adjusting heat to preserve a temperature of around 360°F. Drain in a bowl lined with paper towels and season instantly with kosher salt. Cooked fries can be stored hot and crisp on a wire rack set in a sheet tray in a 200°F (90°C) oven while 2nd batch is cooked. Serve immediately.

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