Restaurant-Style Fries
Restaurant-Style Fries
Ingredients
- 3 potatoes, medium, such as Russet or Yukon Gold
- as needed cold water
- 1 tablespoon vinegar
- 2 cups avocado oil, or enough for deep frying
- as needed salt
- as needed ketchup, for serving (optional)
Instructions
- 1
Wash the potatoes thoroughly. Cut each potato into wedges, then slice the wedges into fry-like strips, leaving some skin on for extra flavor and texture.
⏱️ 10 min
- 2
Immediately place the cut potatoes into a large bowl of cold water. Add 1 tablespoon of vinegar to the water. Place the bowl in the refrigerator and let the potatoes soak for at least 1 hour, or preferably overnight, to draw out excess starch.
⏱️ 5 min
- 3
Remove the potatoes from the water and dry them thoroughly with paper towels. This is a crucial step; any remaining water will lead to soggy fries and cause the oil to splatter.
⏱️ 5 min
- 4
Pour the avocado oil into a heavy-bottomed pot or Dutch oven, ensuring there is enough oil for the fries to be fully submerged. Heat the oil over medium-low heat to a low temperature, around 275-300°F (135-150°C).
⏱️ 5 min•🌡️ 285
- 5
Carefully add the dried potato fries to the hot oil in batches, ensuring not to overcrowd the pot. Fry for about 5-7 minutes, or until they look pale and softened but not yet browned. The goal of this first fry is to cook the potatoes through, not to crisp them.
⏱️ 7 min - 6
Using a slotted spoon, remove the softened fries from the oil and place them in a single layer on a cooling rack set over a baking sheet. Place the rack with the fries into the freezer for at least 30 minutes.
⏱️ 3 min
- 7
After freezing, increase the heat of the oil to medium-high, aiming for a temperature of 350-375°F (175-190°C).
⏱️ 5 min•🌡️ 360
- 8
Carefully add the frozen fries back into the hot oil in batches. Fry for 3-5 minutes, or until they are perfectly golden brown and crispy.
⏱️ 5 min
- 9
Remove the crispy fries from the oil and immediately transfer them to a plate lined with paper towels to drain any excess oil. Season generously with salt while they are still hot.
⏱️ 2 min
- 10
Serve immediately, optionally with ketchup.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Restaurant-Style Fries
- 3 potatoes, medium, such as Russet or Yukon Gold
- as needed cold water
- 1 tablespoon vinegar
- 2 cups avocado oil, or enough for deep frying
- as needed salt
- as needed ketchup, for serving (optional)
Instructions
- 1
Wash the potatoes thoroughly. Cut each potato into wedges, then slice the wedges into fry-like strips, leaving some skin on for extra flavor and texture.
⏱️ 10 min - 2
Immediately place the cut potatoes into a large bowl of cold water. Add 1 tablespoon of vinegar to the water. Place the bowl in the refrigerator and let the potatoes soak for at least 1 hour, or preferably overnight, to draw out excess starch.
⏱️ 5 min - 3
Remove the potatoes from the water and dry them thoroughly with paper towels. This is a crucial step; any remaining water will lead to soggy fries and cause the oil to splatter.
⏱️ 5 min - 4
Pour the avocado oil into a heavy-bottomed pot or Dutch oven, ensuring there is enough oil for the fries to be fully submerged. Heat the oil over medium-low heat to a low temperature, around 275-300°F (135-150°C).
⏱️ 5 min•🌡️ 285 - 5
Carefully add the dried potato fries to the hot oil in batches, ensuring not to overcrowd the pot. Fry for about 5-7 minutes, or until they look pale and softened but not yet browned. The goal of this first fry is to cook the potatoes through, not to crisp them.
⏱️ 7 min - 6
Using a slotted spoon, remove the softened fries from the oil and place them in a single layer on a cooling rack set over a baking sheet. Place the rack with the fries into the freezer for at least 30 minutes.
⏱️ 3 min - 7
After freezing, increase the heat of the oil to medium-high, aiming for a temperature of 350-375°F (175-190°C).
⏱️ 5 min•🌡️ 360 - 8
Carefully add the frozen fries back into the hot oil in batches. Fry for 3-5 minutes, or until they are perfectly golden brown and crispy.
⏱️ 5 min - 9
Remove the crispy fries from the oil and immediately transfer them to a plate lined with paper towels to drain any excess oil. Season generously with salt while they are still hot.
⏱️ 2 min - 10
Serve immediately, optionally with ketchup.
⏱️ 1 min