Old Country Buffet's Perfect Homemade French Fries
Serving Size / Yield
- 2 lb. russet potatoes peeled and cut into 1/4-inch by 1/4-inch fries (store potatoes in a bowl of water)
- 2 Tbs. distilled white vinegar
- sea salt
- 2 qt. peanut oil
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 a few minutes. Meanwhile, heat oil over high heat of about 400°F. Add 1/3 of them to oil. Cook for about a minute, moving occasionally then remove to second paper-towel lined rimmed baking sheet. Repeat with remaining potatoes. Allow potatoes to cool to room temperature. Then return oil to 400°F over high heat. Fry half of potatoes until crisp and light golden brown, about 3 1/2 minutes. Drain in a bowl lined with paper towels and season immediately with salt. Serve immediately.