Description
A recipe for crispy fries using advanced techniques for optimal texture and flavor.
Ingredients
Scale
- 4 large russet potatoes, peeled and cut into 1/4 inch sticks
- 1 quart of cold water
- 2 tablespoons of white vinegar
- Salt to taste
- Vegetable oil for frying
Instructions
- Soak the cut potatoes in a mixture of cold water and vinegar for at least 30 minutes to remove excess starch.
- Drain the potatoes and pat them dry with paper towels.
- Heat vegetable oil in a deep fryer or heavy pot to 325°F (163°C).
- Fry the potatoes in small batches for about 5 minutes until soft but not browned.
- Remove the fries and let them drain on paper towels.
- Increase the oil temperature to 375°F (190°C).
- Fry the potatoes again in small batches for 3-4 minutes until golden and crispy.
- Remove fries from the oil and season with salt immediately.
Notes
- For extra crispiness, double fry the potatoes.
- Experiment with different seasonings or herbs after frying.
- Consider using a fry cutter for uniform sizes.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 365
- Sugar: 1g
- Sodium: 5mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: crispy fries, fried potatoes, side dish, comfort food