Perfect Crispy French Fries
See it adapt to allergies, servings & swaps.
Per serving 330 kcal · 5g protein · 42g carbs · 15g fat
Ingredients
- 900g (about 2 lb) russet or Idaho potatoes
- 2 tbsp white vinegar
- 1 tbsp kosher salt, plus more for finishing
- Neutral oil for frying (about 1 L / 4 cups)
Steps
- Peel the potatoes and cut them into ¼-inch (6 mm) fries. A serrated knife leaves rougher edges, which crisp better. Keep the cut fries in a bowl of cold water as you go so they do not brown.
- Drain and rinse the fries under cold water for 15–20 seconds. No long soak — just a rinse.
- Bring 2 qt/L water, the vinegar, and 1 tbsp kosher salt to a simmer. Add the fries and simmer 10 minutes. The vinegar keeps the potatoes from falling apart in the boil; it does not affect the flavor.
- Drain carefully and spread the fries on towels to steam-dry for 5 minutes.
- Heat 1.2 inches (3 cm) of oil to 400°F (205°C). Working in small batches, first-fry the potatoes for 50 seconds — they should still be pale and floppy. Lift them out and let them cool 30 minutes. (You can freeze them at this stage and second-fry straight from frozen later.)
- Bring the oil back to 400°F (205°C). Second-fry the potatoes about 4 minutes, until golden. Salt immediately and serve.
That is the whole thing.
No technique, no special equipment. This is what every Eatsë dinner looks like — the app suggests it, scales it to your house, and writes the recipe. Two weeks free.
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Restaurant fries are a two-fry job, and that is the whole secret. One low, slow fry cooks the inside soft. A rest. Then a hot second fry crackles the outside. Do that with russets and a splash of vinegar in the boil, and you get the crunch you thought only came from a diner.
American, serves four as a side, and it pairs straight with the grilled ribeye if you want the whole steakhouse plate at home. The grocery list is four lines: potatoes, oil, vinegar, salt.
Leftovers
- Fries are best straight from the second fry, but leftovers keep in an airtight container in the fridge for up to 2 days.
- Reheat in a hot oven or air fryer at 425°F (220°C) for 5–7 minutes to bring back the crisp — skip the microwave, which steams them soft.
- Freeze after the first fry (step 5) to keep a batch on hand; second-fry from frozen whenever you want them.
More from the recipe library — the grilled ribeye is the plate these belong on, and the smash burgers are a good next make.
This is the kind of side Eatsë folds into a week without the busywork: it scales each recipe to your servings so nothing goes to waste, builds the grocery list by aisle, and suggests the week's meals. You still choose, and you still cook. This one just happened to be worth the second fry.
Dinner, figured out.
Eatsë is free on the App Store. It plans the week, scales every recipe to your house, and builds the grocery list by aisle — you pick and cook.
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