Restaurant-quality French fries made at home using the foolproof double-fry method — fluffy and pillowy on the inside, deeply golden and shatteringly crisp on the outside, and staying crunchy long after they hit the plate. The only fries recipe you'll ever need.
🏷️ PROCESS STEP: Step 2 preparation
Cut the peeled potatoes into even 1cm-thick batons. Place them in a large bowl of cold water with the white vinegar and soak for at least 30 minutes, changing the water once, to rinse away excess surface starch.
Drain the potatoes and pat them completely bone-dry with a clean kitchen towel. Any water left on the surface will cause the hot oil to spit dangerously and steam the fries instead of crisping them.
First fry (the blanch): heat the oil to 150°C (300°F). Fry the potatoes in batches for 5–6 minutes until soft and pale but not coloured. Remove with a spider and drain on a wire rack. Let them rest and cool for at least 10 minutes.
Second fry (the crisp): increase the oil temperature to 190°C (375°F). Fry the blanched potatoes again in batches for 2–4 minutes until deeply golden brown, crisp, and gorgeous. Work in small batches so the oil stays hot.
Immediately tip the hot fries into a large bowl, sprinkle generously with flaky sea salt and optional garlic powder, and toss while still glistening so the salt sticks. Serve straight away with your favourite dipping sauce.
Share your rating with the cooking community. Your feedback helps us improve our recipes.
