Description
Crispy French Fries and Potato Chips made golden and perfect with a double-fry method and a simple vinegar soak for unbeatable crunch and flavor.
Ingredients
- Russet Potatoes: 4 large – ideal for crispiness due to high starch and low moisture content.
- Cold Water: Enough to fully submerge – helps remove excess starch.
- White Vinegar: 1 tablespoon – optional, enhances texture and structure.
- Salt: To taste – for seasoning while still hot.
- Neutral Oil (Peanut or Canola): Enough for deep frying – high smoke point and clean flavor.
Instructions
- Preheat Your Equipment: Heat oil in fryer or deep pan to 325°F (163°C). Use thermometer for accuracy.
- Combine Ingredients: Peel and cut potatoes into fries or chips. Soak in cold water with optional vinegar for 30 minutes.
- Prepare Your Cooking Vessel: Line tray with paper towels or place a cooling rack. Prepare slotted spoon.
- Assemble the Dish: Drain and pat potatoes completely dry.
- Cook to Perfection: Fry in batches at 325°F for 4–5 minutes until pale. Remove. Increase oil to 375°F and fry again for 2–3 minutes until golden and crispy.
- Finishing Touches: Transfer to paper towels or rack. Season with salt immediately.
- Serve and Enjoy: Serve hot with dips like ketchup, aioli, or mustard.
Notes
- Soak potatoes overnight for extra crispiness.
- Use peanut or canola oil for best results.
- Don’t overcrowd the pan – fry in small batches.
- Freeze par-fried potatoes for future use.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 1g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: crispy french fries, potato chips, homemade fries, snack recipe, deep fried potatoes, crunchy fries