Perfect French Fries

Perfect French Fries

2 pounds Russet potatoes, cut into long strips for French fries

2 tablespoons white vinegar

2-3 quarts of water

kosher salt

grapeseed, peanut or other neutral oil for frying

Rinse the French fries under cool water. Transfer to a pot and cover with 1-2 inches of water. Add the vinegar and a heavy pinch of salt. Bring to a boil, reduce to a simmer and cook until the potatoes are tender but not mushy. Drain the potatoes using a colander and transfer to a rimmed baking sheet. Place in the refrigerator and chill for 30 to 45 minutes, or until cold.

Once the potatoes are cold, fill a deep, heavy-bottomed pot with 2-3 inches of oil. Heat to 400˚F. Working in batches, fry the French fries for 50 to 60 seconds then remove and transfer to a rimmed baking sheet that has been lined with parchment paper. You can save the oil for the second fry of the potatoes or use it to fry something else.

Freeze the potatoes. You can freeze them in a single layer on the tray and then transfer to a plastic bag for easier storage. You can freeze the potatoes at this step and then fry them when ready to serve.

When you’re ready to serve the potatoes, heat the reserved oil (or fresh oil, if needed) in a deep, heavy-bottomed pot to 400˚F. Fry the frozen French fries in batches a little at a time until golden brown. Remove and drain on a paper towel lined plate. Lightly salt while warm. If you’re making French fries for a crowd, you can hold the French fries in a 200˚F oven to keep them warm while you’re frying the remaining batches.