French Fries

Russet Potatoes

5-6 quarts Water

2 Tablespoons White Vinegar

Vegetable Oil For Frying

Salt & Pepper

Ranch, Ketchup, or  

Fry Sauce    <----  Recipe Link

Scrub your potatoes with a vegetable brush. I leave the skin on, but cut out any bad spots on the potatoes. Cut your potatoes into fry shape.  Make the fries uniform in size so they cook evenly.  I use this tool, but you can also just use a knife.

Handy Tool under $25

In a large pot of water, add 2 Tablespoons vinegar, and 1/2 teaspoon salt. Heat  to a rolling boil.

Add the cut potatoes, do not overload, and boil for 4-8 minutes, depending on their size.

They should be a little soft, but not cooked.

Remove the potatoes from the water into a strainer, and rinse with cold water.

Prepare a baking sheet covered with paper towels, and spread out the potatoes to drain and dry a little.

Heat a large pot of oil, or your fryer to 325-350 degrees.

You should try to keep the temperature at about 325 when cooking, the temperature will drop when you put the potatoes in the oil.

Fry for about 4-7 minutes or until desired crisp/golden brown.

Remove from the oil onto a  paper towel lined dish, and generously salt, and a little black Pepper.

Eat right away with Fry sauce!