Description
Delicious crispy fries made from fresh russet potatoes, soaked and fried to perfection.
Ingredients
Scale
- 2 large russet potatoes
- 2 tablespoons white vinegar
- 1/4 cup corn syrup (or substitute with sugar dissolved in water)
- Water (for soaking)
- Vegetable oil (for frying)
- Salt (to taste)
Instructions
- Prepare the Potatoes: Start with two large russet potatoes. Peel them and slice into thin matchsticks—about 1/4-inch thick. Try to keep them uniform so they cook evenly.
- Soak for Signature Texture: Place the cut potatoes in a bowl of cold water, add vinegar and corn syrup, and let them soak for at least 30 minutes. This helps remove excess starch and allows the sugar to lightly coat them, mimicking that distinct crispy-sweet finish. For even better results, refrigerate and soak for a few hours or overnight.
- First Fry (Blanching): Heat vegetable oil in a deep pan to 300°F (149°C). Drain the potatoes, pat them dry thoroughly, and fry in batches for 4–5 minutes. They won’t look golden yet—this step softens the interior. Remove and let them drain on paper towels.
- Chill and Crisp: Place the blanched fries in the freezer for 30–60 minutes. This helps them firm up and creates that signature crisp when you fry them again.
- Final Fry: Reheat the oil to 400°F (204°C). Fry the chilled potatoes a second time in batches until golden and crispy, about 3–5 minutes. Drain and immediately season with salt.
- Serve Immediately: These fries are best hot, just like the originals. Serve with ketchup, your favorite dipping sauce, or alongside a homemade burger.
Notes
- For the best results, soak the potatoes overnight for a crispier texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg