Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
The Best French Fries
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- Level: Intermediate
- Total: 9 hr 15 min (includes cooling and chilling times)
- Active: 45 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 385
- Total Fat
- 28 g
- Saturated Fat
- 5 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 434 mg
This French fries recipe uses a clever and proven method to ensure your potatoes fry up perfectly golden and crispy — and stay crispy for hours. The trick is three-fold: First, we simmer the potato sticks in water with a splash of vinegar and salt – this seasons each fry to its core. Then we dry them out by leaving them uncovered in the refrigerator overnight – this ensures they’ll crisp in the hot oil. Finally, we dunk them in screaming hot oil twice. The first fry creates a crust and the second gives them the perfect golden color. Season generously with salt, serve with your favorite sauce and get dipping!
- Level: Intermediate
- Total: 9 hr 15 min (includes cooling and chilling times)
- Active: 45 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 385
- Total Fat
- 28 g
- Saturated Fat
- 5 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 434 mg
Ingredients
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Directions
Special equipment:
a deep-frying thermometer- Put the potatoes, vinegar and 2 tablespoons salt in a large saucepan and add 2 quarts of water. Bring to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are just tender but not falling apart, 8 to 10 minutes. Drain well and spread in a single layer on a paper towel-lined baking sheet. Refrigerate overnight.
- Heat 2 inches of peanut oil in a large Dutch oven over high heat to 400 degrees F. Add a third of the potatoes to the oil (the oil temperature should drop to around 360 degrees F). Cook, agitating occasionally with a wire-mesh spider, until there's a crust on the outside of each fry but no color has developed, 30 to 50 seconds, then remove to a second paper towel-lined baking sheet. Repeat with the remaining potatoes (working in 2 more batches), allowing the oil to return to 400 degrees F between batches. Allow the potatoes to cool to room temperature, about 30 minutes.
- Return the oil to 400 degrees F over medium-high heat. Fry half of the potatoes until crisp and golden brown, adjusting the heat to maintain a temperature of around 350 degrees F, 3 1/2 to 4 minutes. Drain in a bowl lined with paper towels and season immediately with salt. Repeat with the remaining fries. Serve immediately with your favorite dipping sauces.
Cook’s Note
Keep raw potato sticks submerged in a bowl of water after cutting to keep from browning. We prefer peanut oil for deep-frying French fries because of its high smoke point, allowing the food to cook quickly and achieve a crisp exterior with little oil absorption. But if you cannot find peanut oil, you can also use a similar neutral oil, such as canola oil.
