Directions
- 1Cut potatoes into smaller uniform fries and spread out on the baking sheet.
- 2Using peanut oil instead of olive oil.
- 3To avoid french fries falling apart, add just a little bit of vinegar.
- 4Add salt to the boiling potato water to create a salty environment and internally season them through diffusion.
- 5Set a pot of water on medium high heat to bring to a boil.
- 6Meanwhile, peel the potatoes and slice them into roughly 1/2 inch sheets, then into roughly 1/2 inch thick fries.
- 7Add a tablespoon of vinegar and a three-finger pinch of salt.
- 8Stir to dissolve the salt, add the french fries to the boiling water and set a timer for eight minutes.
- 9Pour the fries into a colander or strainer to let the excess steam evaporate for a couple of minutes.
- 10Add the boiled fries to a large baking sheet and pour over about 1/4 cup of peanut oil.
- 11Mix the fries so the oil completely coats the outside of each fry.
- 12Evenly space out your french fries on the pan, slide into a preheated 450-degree oven and set a timer for 15 minutes.
- 13After 15 minutes, pull the baking sheet out and flip the fries over with a spatula.
- 14Add them back to the oven and bake for another 15 to 20 minutes.
- 15Pour in the fries and immediately add a generous pinch of salt.
- 16Toss the fries with the paper towel so it absorbs the excess oil on the outside.
Ingredients
- russet potatoes
- water
- olive oil
- peanut oil
- vinegar
- salt
Equipment
ovenbaking sheetbowlpotcolanderknifespatulapaper towels
Tips
- Using peanut oil instead of olive oil crisps fries more efficiently.
- Using smaller, more uniform fries helps them cook faster and more evenly.
- Salt the water when boiling the potatoes to internally season them.
- Adding just a tablespoon of vinegar to about a quart of water makes the potato keep it's structure.
- Spread evenly and do not crowd fries on the baking sheet
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