How to Make Crispy Skinny French Fries

Crispy Skinny French Fries

This is how you make these perfect Crispy Skinny French Fries: Peel and Slice potatoes.




Place potatoes and vinegar in a pot and add 2 quarts of water and 2 tablespoons of salt. Bring to a boil over high heat. Boil for 8 minutes. Potatoes should be tender, but not falling apart.
Drain and spread on paper towel-lined rimmed baking sheet. Allow to dry for at least five minutes.



Meanwhile, heat oil in 5-quart Dutch oven to 400°F.
Add 1/4 of fries to oil (oil temperature should not drop lower than 350 degrees). Cook for about 60-90 seconds, stiting occasionally with wire mesh spider strainer. When they are done, then remove to second paper-towel lined rimmed baking sheet.



Repeat with remaining potatoes (working in two more batches), allowing oil to return to 400°F after each addition.
Allow potatoes to cool to room temperature, about 30 minutes.



Return oil to 400°F over high heat. Fry the fries in batches (for the second time) until crisp and light golden brown, about 2-3 minutes, adjusting heat to maintain at around 350-375°F.



Drain in a bowl lined with paper towels and season immediately with kosher salt.



Serve immediately.

Crispy Skinny French Fries

Ingredients

• 3 pounds russet potatoes, peeled and cut into match-stick sized fries (keep potatoes stored in a bowl of water while you are slicing)
• 4 tablespoons distilled white vinegar
• Kosher salt
• 2 quarts canola oil

Instructions

1. After peeling and slicing potatoes, 
place potatoes and vinegar in a pot and add 2 quarts of water and 2 tablespoons of salt. Bring to a boil over high heat. Boil for 8 minutes. Potatoes should be tender, but not falling apart.
2. Drain and spread on paper towel-lined rimmed baking sheet. Allow to dry for at least five minutes.
3. Meanwhile, heat oil in 5-quart Dutch oven to 400°F.
4. Add 1/4 of fries to oil (oil temperature should not drop lower than 350 degrees). Cook for about 60-90 seconds, stiting occasionally with wire mesh spider strainer. When they are done, then remove to second paper-towel lined rimmed baking sheet.
5. Repeat with remaining potatoes (working in two more batches), allowing oil to return to 400°F after each addition.
6. Allow potatoes to cool to room temperature, about 30 minutes.
7. Return oil to 400°F over high heat. Fry the fries in batches (for the second time) until crisp and light golden brown, about 2-3 minutes, adjusting heat to maintain at around 350-375°F. Drain in a bowl lined with paper towels and season immediately with kosher salt. Cooked fries can be kept hot and crisp on a wire rack set on a sheet tray in a 200°F oven while second batch is cooked. Serve immediately.

Preparation time: 30 minute(s)
Cooking time: 20 minute(s)

Number of servings (yield): 6

 Adapted from Serious Eats