Choice of seasoning--we like to mix grated parmesan, parsley, salt, pepper and truffle oil
Peel your potatoes and cut into French fries. Use a serrated knife to cut, the ridges will help with the crispiness!
As you are cutting, put the fries into a bowl of water so they don't get brown while you work.
When you're done cutting, transfer the fries into a colander and rinse well.
Set up two baking trays lined with tea towels and set aside.
Fill a large pot with 2 liters (quarts) of water, vinegar and salt. Place your fries in the pot, as well. Turn heat to high and bring to a boil, immediately reducing the heat to low. You do not want large bubbles, rolling boil--just ripples if you can. Cook like this on low for 10 minutes before removing the fries with a slotted spoon into your colander. Do not dump in, your fries will break.
Spread out your fries on your two prepped baking trays for five minutes to steam dry.
Heat your oil to 400F in a large pot.
You are going to separate your fries into three batches. Put in the first 1/3 of the first batch into the oil (carefully!), allowing about 10 seconds to pass between each 1/3 until the entire first batch is in the oil. Leave the batch in for 50 seconds. Your fries will not be golden, so don't expect them to be! Remove this first batch and lay it out on your baking tray (swap tea towels for paper towels). Do the same steps for the last two batches, until all fries have been through their first fry and are laid out on paper towel lined baking trays to sit for 30 minutes.
Heat your oil back to 400F after 30 minutes has passed.
Do your second fry in batches as well, each will take about 4 minutes until the fries are golden brown and perfect. Remove to set on paper towels and then season however you'd like!
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