Crispy fries are a beloved snack that everyone enjoys, and these Extra-Long Crispy Fries take that pleasure to the next level. With their crunchy exterior and soft, fluffy interior, they are the perfect addition to any meal or can stand alone as a delicious treat. Whether you’re having a cozy night in or hosting friends, these fries will surely impress!
Why make this recipe
Making your own fries allows you to customize them to your preferences while ensuring they are fresh and crispy. Plus, the double-fry method guarantees they’ll have the perfect texture. Enjoying these treats straight out of the fryer brings a warmth and comfort that store-bought fries simply can’t match.
Ingredients
- 4 large russet potatoes, peeled
- 6 cups cold water
- 2 tbsp white vinegar
- 1/4 cup cornstarch
- 6 cups vegetable oil, for frying
- 1 1/2 tsp kosher salt, plus more to taste
- 1/2 tsp garlic powder
- 1/4 tsp freshly ground black pepper
How to make it
- Peel the 4 large russet potatoes, rinse, and cut them lengthwise into approximately 1/4-inch-thick slabs. Then, cut the slabs into long 1/4-inch-wide sticks, keeping the pieces as long and uniform as possible.
- Place the cut potatoes in a large bowl with 6 cups of cold water and 2 tbsp of white vinegar. Soak for at least 30 minutes and up to 2 hours.
- Drain the potatoes, rinse them with fresh cold water, and dry thoroughly.
- Spread the potatoes over paper towels or clean kitchen towels and pat them completely dry. Toss the dry potatoes with 1/4 cup of cornstarch until lightly and evenly coated.
- Heat 6 cups of vegetable oil in a deep, heavy-bottomed pot to 325°F. Fry the potatoes in small batches for 4 to 5 minutes per batch, until they are pale golden and tender but not deeply browned. Remove and drain on a wire rack.
- Let the first-fried potatoes rest for at least 10 minutes. For an even crispier texture, refrigerate them uncovered for 20 to 30 minutes.
- Increase the oil temperature to 375°F. Fry the potatoes again in small batches for 2 to 3 minutes until they are deep golden brown and visibly crisp. Remove and drain immediately.
- While the fries are still hot, toss them with 1 1/2 tsp of kosher salt, 1/2 tsp of garlic powder, and 1/4 tsp of freshly ground black pepper. Add more salt to taste and serve immediately.
How to serve it
Serve these crispy fries hot and fresh, ideally paired with your favorite dipping sauces like ketchup, mayo, or even a zesty aioli. They make a delightful side to burgers, sandwiches, or can simply be enjoyed as a snack.
How to store it
If you have leftover fries (although they’re likely to disappear quickly), store them in an airtight container in the refrigerator for up to 2 days. To reheat, place them in the oven at 375°F until they are warmed through and crisped up again.
Helpful tips
- Make sure to dry the potato sticks thoroughly before coating them with cornstarch. Excess moisture can lead to soggy fries.
- Frying in small batches ensures that the oil temperature stays consistent, giving you perfectly crispy fries.
- Using a wire rack instead of paper towels for draining helps maintain the fries’ crispiness by allowing air to circulate around them.
Optional variations
- Seasoning Variants: Feel free to experiment with different seasonings such as paprika, cayenne pepper, or Parmesan cheese for extra flavor.
- Sweet Potato Fries: Substitute russet potatoes with sweet potatoes for a sweet and savory twist.
Frequently asked questions
Can I skip soaking the potatoes?
While it’s possible to skip soaking, it helps draw out excess starch and makes the fries crispier, so it’s highly recommended.
What if I don’t have cornstarch?
If you don’t have cornstarch, you can use potato starch or tapioca flour as alternatives to achieve a similar crispy texture.
Can I make these fries in an air fryer?
Yes, you can cook them in an air fryer at a high temperature (around 400°F) for a healthier option, though the texture may differ slightly from deep-frying.
