Check out the science behind McDonald’s-style Crispy French Fries Recipe here, and here are instructions on how to cut perfectly sized French fries.
- 2 pounds russet potatoes (900g; about 4 large potatoes), peeled and cut into 1/4-inch by 1/4-inch fries (keep raw potato sticks submerged in a bowl of water after cutting)
- 2 tablespoons (30ml) distilled white vinegar
- Kosher salt
- 2 quarts (1.9L) peanut oil
Steps to make Crispy French Fries Recipe
1. Place potatoes and vinegar in a saucepan and add 2 quarts (1.9 L) of water and 2 tablespoons (24 g) of salt. Bring to a boil over high heat. Boil for 10 minutes. Potatoes should be perfectly tender, but not fall apart. Drain and spread-liner rimmed baking sheet on a paper towel. Allow to dry for 5 minutes.
2. Meanwhile, heat the oil in a 5-quarter Dutch oven or large pan at 400 ° F (204 ° C). Add one third of the fries to the oil; The oil temperature should fall to about 360 ° F (182 ° C). Cook for 50 seconds, making occasional movements with a wire mesh spider, then remove a second paper towel-lined rimmed baking sheet. Repeat with the remaining potatoes (working in 2 more batches), allowing the oil to return to 400 ° F after each addition. Let the potatoes cool at room temperature for about 30 minutes. Continue with step 3, or, for best results, freeze potatoes at least overnight or up to 2 months.
3. Return oil to 400 ° F at high heat. Fry about half of the potatoes until crisp and light golden brown, adjusting the heat to maintain a temperature of about 360 ° F. Drain into a bowl with paper towels and season immediately with salt. Cooked fries can be kept hot and crisp on a wire rack set in a sheet tray in a 200 ° F (90 ° C) oven while the second batch is cooked. serve immediately.
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