Ingredients
4 medium russet potatoes
1/4 c. white vinegar
1 tsp. salt, plus more for serving
Peanut oil, for frying
Preparation
Step 1 Peel potatoes and cut into 1/4" sticks. Place in a medium bowl and add enough cold water to submerge them completely. Add vinegar and stir to combine.Step 2Allow potatoes to brine in refrigerator 30 minutes, then drain and spread onto a paper-towel lined plate in an even layer. Sprinkle with salt and let sit for 5 minutes. Use a paper towel to dab off salt and any excess moisture that has accumulated on the surface.Step 3Fill a large dutch oven or a large heavy bottomed pot about 2/3 of the way full with peanut oil and bring to 325° over medium heat. (If you have a candy thermometer, use it to monitor the temperature of the oil!)Step 4Carefully add fries to oil and cook for 3 minutes. Drain on a paper towel lined plate and increase oil temperature to 375° and fry 4 minutes more. Transfer to a paper towel lined plate or bowl and sprinkle with salt. Serve hot with ketchup or mayo.
Made them? Let us know how it went in the comment section below. And don’t forget to check out our other favorite french fries, they’re made with creamy Yukon Gold potatoes and don’t require a candy thermometer to fry!
