dinnerAmber Gohn

7 Ways to Potato: French Fries

dinnerAmber Gohn
7 Ways to Potato: French Fries

Did you know that the average American eats 29 pounds of French fries per year? Honestly, that number is probably higher for the potato-obsessed members of CWH staff, but it's not from fast food joints! At Cooking With Heat, we're a big fan of the mentality that you're less likely to eat food that's unhealthy for you if you have to make it yourself. I guess we see how well that worked out...

Twice-Fried French Fries


  • 3-5 russet potatoes 
  • 2 tablespoons distilled white vinegar
  • Salt
  • 2 quarts peanut or vegetable oil


  1. Using a mandolin or a knife, cut potatoes lengthwise into 1/4-inch fries. (Peeling is optional) As you finish cutting, soak fries in a large bowl of cold water. If the water gets cloudy, simply drain the water away and replace with new cold water. This starch-removing soak is very important to crispiness!

  2. Add potatoes and vinegar in saucepan with 2 quarts of water and 2 tablespoons of salt. Bring to a boil over high heat. Boil for 10 minutes. Potatoes should be tender, but not falling apart. Drain away water and spread potatoes on paper towels. Allow to dry for five minutes.

  3. Heat oil in 5-quart Dutch oven over high heat to 400°F.

  4. Add a handful of fries to oil (oil temperature may drop). Cook for 50 seconds, agitating occasionally with wire mesh spider, then remove to a second paper-towel section. Repeat with remaining potatoes, working in batches and allowing the oil to return to 400°F after each addition.

  5. Allow potatoes to cool to room temperature, about 30 minutes. 

  6. Return oil to 400°F over high heat. Fry another batch of potatoes until crisp and light golden brown, about 3 1/2 minutes, adjusting heat to maintain at around 360°F. Drain the fries in a large bowl lined with paper towels and season with salt.