Ingredients

• 1,391 g / 3 lbs Russet potatoes

• As needed water

• 9 tbsp / 135 ml vinegar

• 4.5 tbsp / 81 g salt

• As needed cooking oil

• To taste salt (for finishing)

• 4.5 tbsp chopped parsley

Additional Notes

• Potato Choice: Honestly, I don't usually cook with Russet potatoes; I always use Yukon Gold. In my Steak Frites video, I used Yukon Golds and actually liked them better, but you can use whatever you prefer. I tried Russets here because they’re known for being better for French fries, but I can honestly go either way.

• Freezing Space: When I froze the fries, the tray was a bit crowded. I think they would have come out better if I had used multiple trays so they all had their own space, or if I had simply made a smaller batch.

• First Fry Technique: I fried all the potatoes together for the first fry because you're essentially just blanching them and ensuring they are cooked through.

• Second Fry & Batches: For the second fry, I worked in batches. This is the stage where you lock in the crunch, so you don't want to drop too many cold fries in at once—the oil temperature will plummet. I fried a few at a time and waited for the oil to return to 190°C / 375°F before starting the next batch.

• Efficiency: I like my fries super fresh. The only way I could see avoiding the batch process would be to have two pots of oil going at the same time.

• The Process: Unfortunately, all these steps are imperative to achieve that restaurant-style crunch. Be patient and you'll get there.

• Lessons Learned: Overall, it isn't hard. The most difficult part was finding enough space to fry so many efficiently and perfectly, which is where I faltered. I think they would have been perfect if I had made less, but the heart wants what the heart wants!

• Seasoning: I kept it simple with salt and parsley, but feel free to experiment. I think these would have been incredible with some Old Bay.

Method

1. Prep Potatoes: Cut the Russet potatoes into 1/2-inch thick fries.

2. Parboil: In a large pot of water, add the vinegar and salt. Boil the fries for approximately 10–12 minutes until they are tender and almost at the point of breaking.

3. First Chill: Drain the fries and place them in the freezer for 30–45 minutes until completely cold and the surface is dry.

4. First Fry: Heat cooking oil to 140°C / 285°F. Deep fry the potatoes for 10 minutes.

5. Second Chill: Return the fries to the freezer for another 30 minutes to cool back down completely.

6. Final Fry: Increase the oil heat to 190°C / 375°F. Fry the potatoes a second time until golden and crispy.

7. Finish: Immediately season the hot fries with salt and chopped parsley.

8. Serve: Serve hot and fresh.