Classic Golden Deep-Fried French Fries Recipe

Description: There is nothing quite like the irresistible appeal of golden, piping-hot deep-fried french fries with a shatteringly crisp exterior and a

Equipment

• Deep-Fry Thermometer — Monitors oil temperature accurately to prevent burning or greasy fries.
• Heavy-Duty Dutch Oven or Deep Fryer — Holds heat steadily for consistent, even cooking results.
• Stainless Steel Skimmer or Spider Strainer — Safely lifts and drains hot fries from the boiling oil.
• Wire Cooling Rack — Allows air circulation underneath so the fries maintain their crisp texture.

Ingredients

• 4 large Russet potatoes (peeled and cut into ¼-inch sticks)
• 4 cups canola or peanut oil (for frying)
• 1 tbsp fine sea salt (plus extra to taste)
• 1 tbsp white vinegar (optional, helps firm up potato edges during soaking)
• 1 tsp garlic powder (optional seasoning boost)

Instructions

1. Soak the Potatoes: Place cut potato sticks in a large bowl of cold water with vinegar for 30 minutes. Drain and dry thoroughly with paper towels.
2. First Fry (Blanching): Heat oil in a deep pot to 325°F (160°C). Cook potatoes in small batches for 5–6 minutes until tender but not browned. Remove with a spider strainer and drain on a wire rack.
3. Cool & Rest: Let the blanched potatoes cool completely for at least 15 minutes. (Tip: This step sets the interior texture).
4. Second Fry (Crisping): Increase oil temperature to 375°F (190°C). Fry the potatoes in batches again for 3–4 minutes until golden brown and extremely crisp.
5. Season & Serve: Transfer immediately to a clean paper-towel-lined rack or bowl, toss with sea salt and garlic powder while hot, and serve right away.

Nutrition

Calories: 320 kcal · Protein: 4g · Fat: s: 14g Cholesterol: 0mg · Carbohydrates: 44g · Fiber: 4g · Sugar: 1g · Sodium: 580mg