Perfectly Crispy Homemade French Fries

1. Prep the Potatoes

Peel the russet potatoes and cut them into 1/4-inch thick strips. Keep them in a bowl of cold water to prevent them from browning while you work.

2. Prepare the Vinegar-Water Mixture

In a large pot, add 2 quarts of water and 2 tablespoons of vinegar. Add the drained potatoes and bring everything to a simmer. Cook until tender but not falling apart. This mixture will help maintain the integrity of the potatoes during the first cooking stage.

3. Cool and Dry

Once cooked, drain the potatoes and spread them out on a tray lined with paper towels. Let the potatoes cool and dry completely. This is important as it removes excess moisture, which helps in achieving a crispier fry.

4. Dust with Potato Starch

Once the potatoes are cool, dust them lightly with potato starch using a small sieve. Toss the potatoes gently to ensure they are all lightly coated. The potato starch helps create a crispy exterior when fried.

5. First Fry

Heat a pot of oil to about 400F (205C). Fry the potatoes in batches for about a minute, then remove them and let them sit again. The first fry at a high temperature helps to seal the potatoes.

6. Second Fry

Lower the heat of the oil to 350F (175C). Once the oil is at this temperature, fry the potatoes again until they are golden brown and crispy. This double-frying method ensures the potatoes are cooked all the way through and have a crispy, golden brown exterior.

7. Season and Serve

Drain the fries from the oil and place them in a paper towel-lined bowl to absorb any excess oil. While they're still hot, season with salt to taste. Serve your perfectly crispy homemade French fries as a side dish or enjoy them on their own with your favorite dipping sauce.