Thin and Crispy French Fries (Like McDonald’s) Recipe

Ingredients

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2 pounds russet potatoes (about 4 large, peeled and cut into 1/4-inch by 1/4-inch fries, keep potatoes stored in a bowl of water)
2 tablespoons distilled white vinegar

Kosher salt
Peanut oil (about 2 quarts)

Nutritional

Serving Size: 1 (156.2 g)
Calories 105.2
Total Fat - 0.2 g
Saturated Fat - 0 g
Cholesterol - 0 mg
Sodium - 24.3 mg
Total Carbohydrate - 23.8 g
Dietary Fiber - 3.6 g
Sugars - 1.7 g
Protein - 2.5 g
Calcium - 13.9 mg
Iron - 0.8 mg
Vitamin C - 13.8 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Place potatoes and vinegar in saucepan and add 2 quarts of water and 2 tablespoons of salt. Bring to a boil over high heat. Boil for 10 minutes. Potatoes should be fully tender, but not falling apart. Drain and spread on paper towel-lined rimmed baking sheet. Allow to dry for five minutes.

Step 2

Meanwhile, heat oil in 5-quart Dutch oven or large wok over high heat to 400°F. Add 1/3 of fries to oil (oil temperature should drop to around 360°F). Cook for 50 seconds, agitating occasionally with wire mesh spider, 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. Continue with step 3, or for best results, freeze potatoes at least over night, or up to 2 months.

Step 3

Return oil to 400°F over high heat. Fry half of potatoes until crisp and light golden brown, about 3½ minutes, adjusting heat to maintain at around 360°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.