Recipe by Ransomed by Fire
I found this recipe yesterday on http://mobile.seriouseats.com and tried it tonight for supper. I made a few mistakes (mostly time and equipment related), and they still turned out pretty close! Oh yeah, don't let the vinegar scare you. You won't be able to taste it. I promise.
- 1 lb russet potato (about 2 large potatoes)
- 1 tablespoon white vinegar
- 1⁄2 tablespoon salt
- 1 quart water (for boiling)
- peanut oil or vegetable oil, for frying
- kosher salt, to taste (optional)
Directions See How It's Made
- Peel potatoes and cut them into 1/4-inch strips.
- Keep fries in a bowl of water until ready to cook.
- Place fries and vinegar in a saucepan.
- Add salt and one quart water.
- Bring to a boil over high heat, and boil for ten minutes.
- Potatoes should be tender but not falling apart.
- Drain and spread on paper towel-lined dish, and let dry for five minutes.
- Heat oil in a 5-quart Dutch oven over high heat to 400 degrees Farenheit.
- Add about one third of the fries, being careful not to let oil overflow.
- The oil should drop to about 360 degrees.
- Cook for 50 seconds, stirring occasionally.
- Remove fries to another paper towel-lined dish.
- Allow oil to return to 400 degrees, and repeat until all have been fried.
- Allow fries to cool to room temperature, about 30 minutes.
- Here, you may proceed to the final frying or freeze potatoes at least overnight or for up to two months before frying.
- Bring oil to 400 degrees over high heat.
- Fry half of the fries for about 3 1/2 mintues until crisp and light golden brown, keeping oil at around 360 degrees.
- Drain on paper towel-lined dish and season to taste with kosher salt.
- Keep cooked fries warm in the oven on a broiler pan or a wire rack on a baking sheet at 200 degrees Farenheit while frying remaining batches until ready to eat.