FRENCH FRIES FROM SCRATCH

By RoketJSquerl

Ingredients

• 2 large russet potatoes
• 1 tbsp white vinegar
• 1 quart water
• Peanut oil
• Table salt

Details

Servings 2
Preparation time 5mins
Cooking time 65mins
Adapted from foxvalleyfoodie.com

Preparation

Step 1

Peel your potatoes if desired. This is optional.

Cut your potatoes into ¼” strips. However I also had success with slightly larger cuts. Using a mandolin makes this easy otherwise it can also be done with a good chef knife. If using a knife pay extra attention to ensure strips are uniform so they cook evenly.

Place all cut potatoes in water while you are working.

Why? Placing potatoes in water will prevent the oxidation that causes exposed potato surfaces to quickly turn an undesirable black color.
Add vinegar, water and potato strips to a pot, cover, and heat to boiling. Boil for 10 minutes.

Why vinegar? The acidity of the vinegar holds the potatoes together so they don’t get mushy and fall apart while boiling.
Why boil? Boiling is the secret step in my opinion. Boiling not only pre-cooks the interior of the fry so it will be nice and soft when you eat it but more importantly this step is the secret to prevent fries from turning dark brown later in the frying process.
Remove the potatoes from the water after 10 minutes and let them dry on paper towels for 5 minutes.

Why? You don’t want to set wet potatoes in oil unless you are trying to meet a handsome fireman.
While the potatoes are boiling heat oil in a heavy bottomed pan (or deep fryer) to ~400 degrees.

Why? You want to fry the potatoes at a temperature of 360 degrees, so by heating up the oil hotter the temperature should drop into the proper range when the fries are added.
Once the potatoes are done drying add them to the oil in small batches and fry for 50 seconds, adjusting the heat as needed to maintain 360 degrees.

Why? You are trying to blister the exterior of the fry and firm it up after it has been boiled. This will result in a crispier fry later.
Place fries in the freezer till frozen. If you want your French fries to be perfectly straight when you are done be sure to freeze them lying straight like matchsticks. Otherwise they will retain whatever twisted position you freeze them in such as you see in my photos.

Why? Freezing damages the internal structure of the potatoes so they cook up fluffier on the inside. This step can be optional if you are in a hurry. Though, if you want to continue straight to the next step, you need to at least let them cool first.
Heat oil back up to 400 degrees.

Why? We are aiming to fry the potatoes at 360 degrees again, so by heating it hotter the temperature should drop in the proper range once fries are added.
Working in batches fry the French fries for 3 ½ minutes. Remove from oil earlier if they are turning noticeably brown. Adjust the heat as necessary to maintain 360 degrees. Remove from oil and set on paper towels to soak up oil and salt immediately with a generous dusting of table salt.

The French fries can be kept warm in a 200 degree oven while the other batches cook.