Perfect Thin and Crispy French Fries
- 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
- 2 quarts peanut oil
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Russet potatoes (2 pounds)
- Condiments
- Distilled white vinegar (2 tablespoons)
- Cooking & Baking
- Kosher salt (1)
- Peanut oil (2 quarts)
Preparation
Read recipe preparation on seriouseats.com
Social Stats
93.4Rating
1-100
1-100
116Tweets
886Facebook
Shares
Shares
65,762StumbleUpon
Views
Views
1,245PinterestPins
Recipe Stats
Published May 28, 2010 (2 years ago).
649 people saved this recipe.
