Restaurant Style French Fries

40 mins
Serves 1
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Directions

  1. 1Start by slicing your potatoes into planks that are a quarter of an inch thick, then slice those planks into matchsticks.
  2. 2Start by slicing your potatoes into planks that are a quarter of an inch thick, then slice those planks into matchsticks.
  3. 3Start by slicing your potatoes into planks that are a quarter of an inch thick, then slice those planks into matchsticks.
  4. 4Add the potatoes to cold salted water and let them soak for 15 minutes.
  5. 5Add the potatoes to cold salted water and let them soak for 15 minutes.
  6. 6Add the potatoes to cold salted water and let them soak for 15 minutes.
  7. 7Drain the potatoes and add them to a pot, cover with water, then add in apple cider vinegar and salt.
  8. 8Drain the potatoes and add them to a pot, cover with water, then add in apple cider vinegar and salt.
  9. 9Drain the potatoes and add them to a pot, cover with water, then add in apple cider vinegar and salt.
  10. 10Bring the potatoes to a simmer and cook on low heat for eight to 10 minutes until they're about halfway cooked through.
  11. 11Bring the potatoes to a simmer and cook on low heat for eight to 10 minutes until they're about halfway cooked through.
  12. 12Bring the potatoes to a simmer and cook on low heat for eight to 10 minutes until they're about halfway cooked through.
  13. 13Drain them on a wire rack and let the potatoes cool for 30 minutes.
  14. 14Drain them on a wire rack and let the potatoes cool for 30 minutes.
  15. 15Drain them on a wire rack and let the potatoes cool for 30 minutes.
  16. 16Heat the oil to 335 degrees and fry the potatoes in batches for three to four minutes.
  17. 17Heat the oil to 335 degrees and fry the potatoes in batches for three to four minutes.
  18. 18Heat the oil to 335 degrees and fry the potatoes in batches for three to four minutes.
  19. 19Transfer the fries to a baking sheet lined with parchment paper and place in the freezer for at least four hours or until frozen solid.
  20. 20Transfer the fries to a baking sheet lined with parchment paper and place in the freezer for at least four hours or until frozen solid.
  21. 21Transfer the fries to a baking sheet lined with parchment paper and place in the freezer for at least four hours or until frozen solid.
  22. 22To finish the fries, reheat the oil to 380 degrees and fry the potatoes for three to four minutes.
  23. 23To finish the fries, reheat the oil to 380 degrees and fry the potatoes for three to four minutes.
  24. 24To finish the fries, reheat the oil to 380 degrees and fry the potatoes for three to four minutes.
  25. 25At the last minute of frying, add in fresh rosemary and thyme.
  26. 26At the last minute of frying, add in fresh rosemary and thyme.
  27. 27At the last minute of frying, add in fresh rosemary and thyme.
  28. 28Once the fries are done, season them with salt.
  29. 29Once the fries are done, season them with salt.
  30. 30Once the fries are done, season them with salt.

Ingredients

  • 2.5 lbs russet or kennebec potatoes
  • 2.5 lbs russet or kennebec potatoes
  • 2.5 lbs russet or kennebec potatoes
  • 2 tb kosher salt
  • 2 tb kosher salt
  • 2 tb kosher salt
  • 2 tb apple cider vinegar
  • 2 tb apple cider vinegar
  • 2 tb apple cider vinegar
  • 1 tb kosher salt
  • 1 tb kosher salt
  • 1 tb kosher salt
  • 1 tb neutral oil
  • 1 tb neutral oil
  • 1 tb neutral oil
  • 1 rosemary
  • 1 rosemary
  • 1 rosemary
  • 1 thyme
  • 1 thyme
  • 1 thyme

Equipment

knifecutting boardcontainercolanderpotwire rackbaking sheetparchment paperthermometer
Restaurant Style French Fries | Clip Recipe