Recipe Background
Betty White's Favorite French Fries are triple-fried for supreme crispness, inspired by a college road trip.
Whenever I think of French fries, I am transported back to an unexpected day of adventure during my college years. It was a spontaneous road trip to the coast with my best friend, who's always been an amateur fry connoisseur. Our first stop: a quaint coastal diner known for its crispy fries. They had just what we needed—those russet potatoes were cooked to perfection, cut to the exact quarter-inch thickness for that ideal crispy bite. Inspired, I noted down every detail. This was the moment I realized the secret of soaking the fries in vinegar-laced water. Not only did it add a subtle tang, but it also helped create that sought-after fluffy center.
Fast forward to a lazy weekend in my own kitchen, I decided to recreate those fries. With love and patience, I triple-fried them to achieve that crispy exterior. The trick, I found, was letting them cool to room temperature between batches—it made the final fry delightfully crisp. Watching friends and family savor those fries, I felt a knot of nostalgia tied to that college road trip. I still chuckle at the memory of us debating the best way to season them; it’s always kosher salt, right when they’re hot. Cooking is nothing but layered memories, and these fries are a snapshot of youthful spontaneity combined with thoughtful precision.
Ingredients
- 2 pounds russet potatoes peeled, cut into 1/4-inch fries, submerged in a bowl of water after cutting
- 2 tablespoons distilled white vinegar
- 2 quarts water
- 2 tablespoons kosher salt plus more, to taste
- 2 quarts peanut oil plus more, to taste
Directions
- Preheat the oven to 200 degrees F.
- Line two rimmed baking sheets and a bowl with paper towels.
- Drain the potatoes, then place the potatoes and the vinegar in a saucepan.
- Add the water and 2 tablespoons of the salt.
- Bring the water mixture to a boil over high heat.
- Boil until the potatoes are fully tender but not falling apart, about 10 minutes.
- Drain the potatoes.
- Spread the potatoes on one of the prepared baking sheets.
- Allow the potatoes to dry for 5 minutes.
- Heat the oil in a 5-quart Dutch oven or large wok over high heat on the stovetop until it reaches 400 degrees F.
- Add 1/3 of the fries to the oil. The oil temperature will drop to around 360 degrees F.
- Cook the fries for 50 seconds, agitating occasionally with a wire-mesh spider strainer.
- Remove the fries to the second prepared baking sheet.
- Repeat with the remaining potatoes, working in two more batches and allowing the oil to return to 400 degrees F before adding the new batch.
- Allow the potatoes to cool to room temperature, for about 30 minutes.
- Return the oil to 400 degrees F over high heat on the stovetop.
- Fry 1/2 of the potatoes until crisp and light golden-brown, about 3 minutes 30 seconds, adjusting the heat to maintain a temperature of around 360 degrees F during frying.
- Transfer the fries to the prepared bowl to drain.
- Season immediately with the extra salt. The cooked fries can be kept hot and crisp on a wire rack set in a sheet tray in the oven.
- Repeat with the remaining fries.
- Serve immediately.
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