Boardwalk Fries

By vealam

Ingredients

• 2 Tbsp + 1 tsp kosher salt
• 4 cups warm water
• vegetable or peanut oil
• apple cider or malt vinegar

Details

Servings 1
Adapted from tideandthyme.com

Preparation

Step 1

Make the soaking mixture for the cut potatoes by combining hot water and 2 tablespoons kosher salt in large bowl. Mix to dissolve salt. Set aside.
To prepare the potatoes, peel the sides of the potato with a vegetable peeler, leaving some skin at the top and bottom. Slice potatoes length-wise, in 1/2? slices. Then, slice 1/4? inch strips from those slices. A mandoline or french fry cutter is very handy here!
Place cut potatoes in the bowl of salt water and soak for 15 minutes. Remove from water and place the potatoes on a clean kitchen towel to dry for a few minutes. Dry well to avoid splattering when frying.
Fill a dutch oven with vegetable oil, so that oil comes up a little less than halfway up the pot. Bring to 375 degrees. Once oil is up to temperature, fry the potatoes in batches, taking care not to overcrowd. Fry until edges are starting to brown, about 3 minutes. Remove to a paper-towel lined cookie sheet. Repeat process with remaining potatoes.
Once all potatoes have been fried, bring the oil back up to 375 degrees, and refry them. The “twice-fry” is the key to a crispy french fry. Just another minute or two in the hot oil is all you need.
Once golden brown, remove to a paper towel lined platter to drain. Season with kosher salt and vinegar, if you like.