Ingredients
Method
- Cut potatoes into uniform sticks, approximately 1/4-inch thick. Uniformity is key for even cooking. Pat them dry thoroughly with paper towels.
- Bring the water and vinegar to a boil in a large pot. Add potato strips and parboil for exactly 3 minutes. They should be tender but not falling apart. Drain immediately and spread on a baking sheet lined with parchment paper to cool completely. Drying them well prevents oil splatter.
- Heat the oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). Carefully add half of the cooled potatoes. Fry for 4-5 minutes until they are pale gold and soft but not browned. Remove with a slotted spoon and drain on paper towels. Repeat with remaining potatoes. This is the first fry that cooks the inside.
- Increase oil temperature to 375°F (190°C). Return all fries to the hot oil in batches. Fry for 2-3 minutes until deeply golden brown and crisp. Watch closely; they burn quickly at this stage.
- Remove fries and drain on a fresh rack or paper towels. Immediately season with salt while still hot so it adheres. Toss gently with chopped rosemary if using. Serve immediately.
Nutrition
Notes
Now, this method is locked in my rotation because it delivers that shattering crunch without the oil mess of deep frying. The secret is parboiling them in vinegar water first; it breaks down the surface starch so they crisp up perfectly every single time, no matter how thick I cut them.
The smell of rosemary hitting hot oil pulls everyone into the kitchen instantly. It’s simple, forgiving, and turns humble potatoes into something that feels genuinely special on any plate.