Restaurant Style French Fries
Ingredients
- 2 1/2 pounds russet or kennebec potatoes
- 2 tablespoons kosher salt (for the brine)
- 2 tablespoons apple cider vinegar
- 1 tablespoon kosher salt (for boiling)
- neutral oil for frying, peanut or avocado oil recommended
- rosemary
- thyme
Preparation
Cut the potatoes into uniform fry shapes.
Prepare a brine by dissolving 2 tablespoons kosher salt and 2 tablespoons apple cider vinegar in water; soak the potato pieces in the brine for at least 30 minutes.
Drain the potatoes and boil them in water with 1 tablespoon kosher salt until just tender but not fully cooked.
Heat neutral oil in a deep fryer or pot to the appropriate temperature and fry the potatoes until golden and crispy.
Season the fried potatoes with rosemary and thyme to taste.
