If you want French fries that stay crispy for a good 15 minutes – even after they’ve gone cold(!) – this is the recipe for you
- 1 kg / 2 lb (3 – 4) floury potatoes
- 2 tbsp white vinegar
- 1 tbsp cooking salt / kosher salt
- 1 litre/quart canola/vegetable oil
- 1 tbsp cheese powder
- Peel the potatoes. Cut into 6 mm / 1/4″ French fries using a serrated knife.
- Keep cut fries submerged in a bowl of water to prevent them from going brown while you cut the remainder.
- Transfer potatoes to a colander and rinse under tap water for 15 – 20 seconds.
- Place fries in a large pot with 2 litres/quarts of cold tap water, vinegar and salt. Bring to a boil over high heat then immediately reduce stove to low so the surface is rippling gently,not big bubbles. Cook for 10 minutes then carefully remove using a slotted spoon into a colander (do not tip into colander, fries will break).
- Spread the fries on 2 tea towel lined trays. Leave to steam dry for 5 minutes.
- Pour 3 cm / 1.2″ of oil in a pot that is at least 10cm/4″ high
- Separate the fries into 3 Batches (for cooking).
- Heat oil to 205°C/400°F over medium high heat.
- Lower 1/3 of Batch 1 fries into the oil using a slotted spoon. WAIT 10 seconds, add another 1/3 of the fries, wait 10 seconds, then add the remaining Batch 1 fries.
- Fry for 50 seconds, moving them around once or twice. Then remove with a slotted spoon onto 2 paper towel lined trays, spread out in a single layer. The fries will still be white and floppy.
- Repeat Fry with Batches 2 and 3, ensuring the oil is back at 205°C/400°F before cooking.
- Leave fries to cool for 30 minutes.
- Line a large bowl with paper towels for draining and tossing.
- Heat oil to 205°C/400°F. Fry half the French fries for 4 minutes, moving them around twice, or until golden brown and crispy. Drain in the lined bowl, then repeat with remaining fries.
- Sprinkle fries with cheese powder or seasoning of your choice.