Extremely Crispy Fries Tossed in Vinegar
The ideal recipe for homemade french fries has finally been found! Credit goes to Kenji López-Alt of The Food Lab, whose method yields fries that stay crunchy even after cooling—truly a feat rarely matched, even by upscale bistros.
When you prepare fries from scratch, there’s nothing more disappointing than watching them lose their crispiness just before serving. Traditional “twice‑fried” methods and long soaks in water cannot compare to this streamlined technique, developed in collaboration with Chef JB and painstakingly detailed in The Food Lab. The result: fries that are airy inside, shatteringly crisp outside, and remain so long enough to enjoy every last bite alongside, say, a juicy cheeseburger.
Ingredients
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1 kg (2 lb – or up to 3–4 lb) floury potatoes
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(e.g., Sebago/dirt potatoes in Australia; russet/Idaho in the U.S.; Maris Piper or King Edward in the U.K.)
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2 Tbsp white vinegar
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¾ tsp cooking salt (kosher salt works)
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Canola or vegetable oil (1 qt/liter)
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Seasoning (optional): sea‑salt flakes, table salt, or speciality salts (rosemary, nori)
Instructions
1. Cut and Rinse
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Peel the potatoes and slice into 6 mm (¼ in) sticks with a serrated knife.
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As you cut, keep the prepared fries submerged in a bowl of water to prevent browning.
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Once all are cut, drain in a colander and rinse briefly under cold running water (15–20 sec).
2. Blanch in Vinegar Water
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In a large saucepan, combine 2 L (2 qt) cold tap water, the vinegar, and salt.
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Add the drained fries, bring to a gentle simmer, then raise to a brief rolling boil.
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Immediately reduce heat so the surface ripples lightly—no large bubbles.
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After exactly 10 min, use a slotted spoon to transfer fries to a colander. Handle gently to avoid breaking.
3. Steam‑Dry
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