Replicate restaurant-quality frites at home with our best-ever ultra-crispy french fries, triple-cooked for the ultimate texture.
- Prep time 40 minutes
- Total time 2 hours
- Credits : Canadian Living Magazine
In large bowl, cover potatoes with cold water; drain. Repeat until water runs clear. Cover with cold water; refrigerate for 1 to 24 hours. Drain.
Place 2 racks over 2 baking sheets. In large pot, bring vinegar, salt and 12 cups water to boil. Add potatoes; return to boil and cook for 2 minutes. Using large slotted spoon, transfer potatoes to prepared racks, spreading in single layer. Let cool completely, about 10 minutes.
In Dutch oven or deep heavy-bottomed pot, add enough oil to come 1 1/2 1/2 inches up side; heat over medium heat until deep-fryer thermometer reads 350°F. Working in batches, deep-fry potatoes just until tender, about 3 minutes, returning oil to 350°F between batches. Using large slotted spoon, transfer french fries to prepared racks. Let cool completely, 8 to 10 minutes.
In same pot, reheat oil over medium-high heat until deep-fryer thermometer reads 400°F. Working in batches, deep-fry french fries until crisp and golden, about 2 minutes, returning oil to 400°F between batches. Using large slotted spoon, return french fries to racks. Season with flaky salt while still hot (if using).
Test Kitchen Make-Ahead: Follow the first three paragraphs as directed, then freeze the cooled fries on a parchment paper–lined baking sheet. Transfer the frozen fries to a resealable freezer bag. Continue with the recipe as directed for fresh french fries in minutes.
Test Kitchen Tip: Our Ultimate French Fries and Marinara Ketchup are a match made in heaven. Get the recipe here.
Makes 6 to 8 servings.
Nutritional facts Per each of 8 servings: about
- Fibre 2 g
- Sodium 111 mg
- Sugars 1 g
- Protein 3 g
- Calories 288
- Total fat 21 g
- Potassium 521 mg
- Cholesterol 0 mg
- Saturated fat 2 g
- Total carbohydrate 23 g
- Iron 8
- Folate 4
- Calcium 1
- Vitamin C 12