How to Cold Fry The Crispiest Homemade French Fries
No oil heating science, no accidents, just good crunchy fries.
Ingredients
To Fry the Potatoes
- 3 Large Russet Potatoes around 700 grams
- ⅔ cup vinegar
- cold water
- vegetable oil for frying
Garlic Aioli
- 5 tbsp mayonnaise
- 1 clove finely grated garlic
- 1 tbsp lemon juice
- salt and pepper to taste
Instructions
For the Potatoes
- Wash and peel (or do not peel) your potatoes. In case you do not want to peel them wash them really well with a brush to remove any dirt.
- Cut the potatoes into 1 cm x 1cm thick french fry sticks.
- Cover the potatoes with cold water and add ⅔ cup vinegar. Let the potatoes soak in the fridge for at least 30 minutes. The more time they soak the better.
- Strain the potatoes with a colander and pat the sticks dry with some kitchen roll.
- In a large dutch oven (or equivalent) place the raw french fries. They should be no more than 2-3 layers of fries on top of each other.
- Cover the potatoes with oil make sure the oil comes up 2.5 cm above potatoes level.
- Place the pot on medium-high and DO NOT TOUCH YOUR POTATOES. After 15 minutes give it a stir with a slotted spoon to loosen them up. The cooking time depends on the amount of potatoes you are using as well as the size of your dutch oven. It can take anywhere from 30-45 minutes. Once the potatoes are properly browned, strain the french fries out of the oil and place them directly onto a cooling rack. Sprinkle liberally with salt and toss around. Serve with garlic aioli
For the Garlic Aioli
- Place all the ingredients in a small bowl and whisk to combine, keep it in the fridge until serving.