Chef’s Tip for Finger-Licking Crispy Fries

Start by peeling your potatoes (or leave the skin on for a rustic look — your call!). Slice them into even sticks, about ¼ inch thick. The more uniform the size, the more evenly they’ll cook.

🧊 Pro Tip: Soak the cut fries in cold water while you’re slicing the rest. This helps draw out excess starch and makes them crispier.

💧 Step 2: Rinse & Parboil

Rinse your fries under cold water for about 15–20 seconds. Then, in a pot, bring 2 liters of water to a boil with the salt and vinegar added. The vinegar helps the fries hold their shape!

Gently boil the fries for about 10 minutes — they should be tender but not falling apart.

Drain carefully and lay them out on a clean towel to dry for at least 5–10 minutes.

🍳 Step 3: First Fry (Blanching)

Heat your oil to 300°F (150°C). Fry the potatoes in batches for about 4–5 minutes. They shouldn’t be golden yet — this step cooks the inside without crisping the outside.

Remove and drain on paper towels. Let them cool completely. (You can even pop them in the fridge for 30 minutes or overnight — this makes them extra crispy later!)

🔥 Step 4: Second Fry (Crispy Finish)

Reheat your oil to 375°F (190°C). Now, fry the cooled fries again — this time for 2–3 minutes, until they’re perfectly golden and crisp.

Drain them on fresh paper towels and season immediately with salt or your favorite spices while they’re hot. 🌶️🧄🧂

🌟 Bonus Tips:

• Don’t skip the vinegar boil — it really helps keep the fries fluffy inside.

• Fry in small batches so the oil stays hot and fries cook evenly.

• Want to level up? Sprinkle fresh herbs or a little grated Parmesan on top before serving. 👨‍🍳🧀