Here’s how to make the perfect French fries.
Start by peeling a few russet potatoes or any potato you can find with a high starch content and low moisture.
Bonus points if you have a fancy fry cutter machines.
Then rinse them under cold water, and once the water runs clear, add them to a pot and cover with water, a splash of vinegar, and a sprinkle of salt, and bring this to a boil.
Once boiling, cook for about 10 more minutes or until they’re tender but still hold their shape.
Then carefully transfer them to a wire rack-lined baking sheet and arrange them in a single layer.
Once cooled, freeze for an hour or preferably overnight, and fry them in two stages first at 400 Fahrenheit for just a minute.
Be extremely careful here and do them in batches.
Then set those aside and let the oil come back to 400 Fahrenheit and fry again until golden brown and crispy.
Toss them immediately with salt so it sticks to that hot oil, and serve them with whatever sauce you want.
