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The ideal recipe for French fries has finally been found! Developed by the renowned Kenji López-Alt of The Food Lab, these hot chips maintain their crispiness even after cooling down. Not even the most upscale bistros often serve fries this excellent!
When you make homemade fries from scratch, there’s nothing more disheartening than seeing them lose their crunchiness right before you serve them. This is the result of the conventional method of preparing handmade fries, which involves soaking them in water and then frying them twice.
After years of searching and with the help of Chef JB and the incredibly detailed study on the subject found in Kenji López-Alt’s The Food Lab, I finally found the recipe for the best handmade French fries. These fries are puffy on the inside and crunchier on the outside, with a lasting crunchiness that complements a large juicy cheeseburger perfectly.
Ingredients:
- 1 kilogram or 2 pounds of floury potatoes (such as Sebago, russet, or Maris Piper)
- 2 tablespoons of white vinegar
- 3/4 teaspoon of cooking salt or kosher salt
- Canola or vegetable oil, 1 quart or 1 liter
- Seasoning (optional): sea salt flakes or table salt
Instructions:
Please Head On keep on Reading (>) for the instructions:
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