Perfect Thin and Crispy French Fries
"More than meets the fry: Check out the science here. About the author: After graduating from MIT, J. Kenji Lopez-Alt spent many years as a chef, recipe developer, writer, and editor in Boston. He now lives in New York with his wife, where he runs a private chef business, KA Cuisine, and co-writes the blog GoodEater.org about sustainable food enjoyment...."
INGREDIENTS
•
2 pounds russet potatoes (about 4 large), peeled and cut into 1/4-inch by 1/4-inch fries (keep potatoes stored in a bowl of water)
•
2 tablespoons distilled white vinegar
•
Kosher salt
•
2 quarts peanut oil
Comments & Reviews
Just A Pinch Sweepstakes