Go Back
French Fries Recipe

Perfect Crispy French Fries

Learn how to make restaurant-quality french fries at home with this foolproof technique. Using a vinegar simmering method and double frying, these golden, crispy fries stay crunchy even when they cool down. After years of testing different methods, this recipe transforms ordinary potatoes into perfect homemade fries that will impress your family and friends every single time.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Draining Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: American, French
Calories: 365
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs Russet or Idaho potatoes starchy potatoes work best
  • 2 tablespoons white vinegar keeps potatoes firm during cooking
  • 2 teaspoons cooking salt for cooking water
  • 6-8 cups neutral oil vegetable or canola oil for frying
Seasoning Options
  • to taste sea salt for final seasoning
  • to taste garlic powder optional
  • to taste herb blends optional

Equipment

  • Large pot
  • Heavy-bottomed pot for frying
  • Oil thermometer
  • Slotted spoon
  • Serrated knife
  • Tea towels
  • Paper towels

Method
 

  1. Prepare the potatoes: Peel potatoes and cut into 1/4-inch thick batons using a serrated knife. Keep cut fries in cold water to prevent browning, then rinse under cold running water for 15-20 seconds.
  2. Set up frying station: Set up your frying station with oil thermometer and prepare your equipment.
  3. Vinegar simmer: Fill a large pot with 2 quarts cold water, add vinegar and salt. Add rinsed fries and bring to a gentle boil. Reduce heat and simmer gently for exactly 10 minutes.
  4. Drain and dry: Remove fries carefully with slotted spoon and spread on tea towels. Let steam dry for 5 minutes.
  5. First fry: Heat oil to 400°F in heavy-bottomed pot. Cook fries in small batches for 50 seconds. Remove and drain on paper towels for 30 minutes.
  6. Second fry: Cook fries again for 4 minutes until golden brown. Season immediately while hot with your choice of seasonings.

Notes

Pro Tips:
  • Use a serrated knife to create rougher surfaces for extra crispiness
  • Don't overcrowd the pot during frying
  • Wait 10 seconds between adding batches to prevent oil overflow
  • Maintain consistent oil temperature with a reliable thermometer
  • Season immediately after the final fry for best flavor adherence
Storage: Store leftover fries in refrigerator for up to 3 days. Freeze after first frying stage for convenient future cooking. Reheat in oven at 425°F for 5-7 minutes or flash fry for 30 seconds to restore crispiness. Never reheat in microwave as it makes fries soggy.
Common Mistakes to Avoid: Using waxy potatoes instead of starchy varieties, skipping the vinegar simmering step, frying at incorrect oil temperature, adding too many fries at once, and not drying potatoes properly before frying.