Description
This crispy French fries recipe brings irresistible flavor and easy preparation to your table. Enjoy golden, crunchy perfection with fresh russet potatoes—a delightful treat for any meal!
Ingredients
Scale
- 2 medium russet potatoes, about 1 to 1 ½ pounds, scrubbed
- 1 tablespoon distilled vinegar
- 1 tablespoon diamond-crystal kosher salt, plus more for seasoning
- 1 quart neutral oil, such as canola oil or peanut oil
- Lemon Garlic Aioli, optional
- chili crisp aioli, optional
- ¼ cup mayonnaise
- 1 small clove garlic, finely grated
- 1 teaspoon lemon zest
- Salt, to taste
- ¼ cup mayonnaise
- 1 teaspoon chili crisp, such as fly by jing's sichuan chili crisp
Instructions
- Peel the russet potatoes if desired and cut them into fries using a mandoline or sharp knife, aiming for ¼-inch thick sticks.
- Soak the cut potatoes in a mixture of 6 cups cold water, 1 tablespoon vinegar, and 1 tablespoon kosher salt for 2 hours or longer in the fridge.
- Drain the potatoes and spread them out on a clean kitchen towel to dry, letting them air dry for at least 30 minutes.
- Heat 1 quart of neutral oil to 300℉ (149℃) in a Dutch oven. Fry the potatoes in batches for 3-5 minutes until tender; do not crowd the pot.
- Allow the fries to cool on a wire rack and dry out for an additional 30 minutes to 2 hours without discarding the oil.
- Increase the oil temperature to 375℉ (191℃) and fry the potatoes again until golden brown and crisp, about 2-5 minutes. Remove and drain.
- Serve the fries hot with optional Lemon Garlic Aioli or Chili Crisp Aioli.
Notes
Ensure the potatoes are thoroughly dried for the best crispiness.
Fry in batches to prevent overcrowding and ensure even cooking.
For maximum crunchiness, maintaining the oil temperature is crucial.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 1g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 3.5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg