Crispy Restaurant-Style Fries
These crispy restaurant-style fries use a classic double-fry method to achieve a golden, crunchy exterior and fluffy interior. Russet potatoes are soaked to remove excess starch, then parboiled with vinegar and baking soda for structure, and finally fried twice in hot oil for maximum crispiness. The result is homemade fries with the same crisp texture and deep golden color you’d expect from your favorite restaurant.
Tasty Team
Total Time
3 hr 15 min
3 hr 15 min
Prep Time
10 minutes
10 min
Cook Time
55 minutes
55 min
Total Time
3 hr 15 min
3 hr 15 min
Prep Time
10 minutes
10 min
Cook Time
55 minutes
55 min
Ingredients
for 4 servings
- 4 large russet potatoes (about 2 ½ pounds total)s, peeled and cut into ¼-inch batons
- cold water, as needed
- 2 tablespoons kosher salt, plus more to taste
- 1 ½ tablespoons white wine vinegar
- 1 teaspoon baking soda
- peanut oil, as needed for frying (about 2 quarts)
Nutrition Info
- Calories 68
- Fat 6g
- Carbs 2g
- Fiber 0g
- Sugar 0g
- Protein 0g
Estimated values based on one serving size.
Preparation
- Place the potatoes in a large bowl, and add cold water to completely cover them. Soak for at least 30 minutes or up to 12 hours to remove excess surface starch.
- Drain the potatoes, and rinse under cold water, then transfer them to a large pot. Add cold water to cover the potatoes by at least 2 inches. Stir in the salt, vinegar, and baking soda. Bring to a gentle boil over medium-high heat. Once boiling, cook just until the fries are tender but still hold their shape, 1–2 minutes. Remove from heat, and immediately drain them in a colander. Set the colander over the warm pot (off the heat) for at least 10 minutes or up to 25 minutes to allow the residual heat to evaporate any excess moisture.
- Transfer the potatoes to a paper towel–lined wire rack set over a baking sheet. Let them cool to room temperature until they look matte (not glossy) and feel dry to the touch with a slightly tacky surface, about 1 hour. Gently pat the potatoes to ensure the surface is completely dry.
- Fill a deep pot or fryer with peanut oil about two-thirds full (the oil should be 2–4 inches deep in the pot while leaving 3–4 inches below the pot rim to prevent overflow). Heat the oil over medium-high heat to 325°F (160°C). Working in about 4 batches and allowing the oil to return to temperature between each batch, fry the potatoes until pale in color with a slightly crisp exterior but no browning, 4–6 minutes per batch (do not overcrowd the pot). Transfer the fries to a wire rack set over a baking sheet to drain. Let them rest at room temperature until they feel dry (not oily) and firm to the touch, at least 30 minutes or up to 2 hours.
- Increase the oil temperature to 375°F (190°C) over medium-high heat. Fry the potatoes in batches again for 1–2 minutes per batch, until golden brown and crisp. Transfer the fries to the wire rack, and immediately season with salt to taste. Serve hot.
- Enjoy!
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