Description
Homemade Shoestring French Fries that deliver a light, golden crunch with a soft center, utilizing a two-stage frying method for the perfect contrast.
Ingredients
Scale
- 900 g (2.0 lb) russet potatoes, about 3 large
- Cold water, for soaking
- 15 ml (1 tbsp) white vinegar, optional
- 10 g (2 tsp) cornstarch
- Vegetable oil (peanut, canola, or sunflower), enough for deep frying (about 1.5 L / 6 cups)
- 10 g (2 tsp) kosher salt, or to taste
- Optional: finely grated Parmesan, smoked paprika, or chopped parsley for finishing
Instructions
- Trim and cut the potatoes: Peel (optional) and cut the russet potatoes into uniform 3 mm (1/8 in) thin sticks.
- Rinse and soak to remove starch: Soak the cut potatoes in a bowl of cold water for 10-15 minutes.
- Dry thoroughly: Drain and spread the potatoes on towels, patting dry for about 2-3 minutes per batch.
- Toss with cornstarch and season lightly: Coat the dried sticks with cornstarch and season with kosher salt.
- Heat oil and first fry (blanch): Fry potatoes in hot oil at 160°C (320°F) for 3 minutes, then drain on a rack.
- Second fry for color and crisp: Fry in hot oil at 190°C (375°F) for 1-2 minutes until golden brown, season and serve.
Notes
Avoid overcrowding during frying to maintain oil temperature for crispy results.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 1g
- Sodium: 390mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg