Directions
- 1Start by slicing your potatoes into planks that are a quarter of an inch thick, then slice those planks into matchsticks.
- 2Add the potatoes to cold salted water and let them soak for 15 minutes.
- 3Drain the potatoes and add them to a pot, cover with water, then add in apple cider vinegar and salt.
- 4Bring the potatoes to a simmer and cook on low heat for eight to 10 minutes until they're about halfway cooked through.
- 5Drain them on a wire rack and let the potatoes cool for 30 minutes.
- 6Heat the oil to 335 degrees and fry the potatoes in batches for three to four minutes.
- 7Transfer the fries to a baking sheet lined with parchment paper and place in the freezer for at least four hours or until frozen solid.
- 8To finish the fries, reheat the oil to 380 degrees and fry the potatoes for three to four minutes.
- 9At the last minute of frying, add in fresh rosemary and thyme.
- 10Once the fries are done, season them with salt.
Ingredients
- 2.5 lbs russet or kennebec potatoes
- 2 tb kosher salt
- 2 tb apple cider vinegar
- 1 tb kosher salt
- 1 tb neutral oil
- 1 rosemary
- 1 thyme
Equipment
knifecutting boardcontainercolanderpotwire rackbaking sheetparchment paperthermometer
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