If it’s Betty-White-approved, it must be good! Betty White’s Favorite French Fries are crispy perfection, infused with tangy vinegar and seasoned with salt for the ultimate savory, fried treat. These fries blow all the other fries out of the water — you’ll never settle for soggy takeout fries again when you hear the crunch of these double-fried treats! Betty White’s Favorite French Fries can be dipped in your favorite condiments for a delicious and crunchy appetizer, snack, or side dish.
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
Step 1 –Preheat the oven to 200 degrees F.
Step 2 –Line two rimmed baking sheets and a bowl with paper towels.
Step 3 –Drain the potatoes, then place the potatoes and the vinegar in a saucepan.
Step 4 –Add the water and 2 tablespoons of the salt.
Step 5 –Bring the water mixture to a boil over high heat.
Step 6 –Boil until the potatoes are fully tender but not falling apart, about 10 minutes.
Step 7 –Drain the potatoes.
Step 8 –Spread the potatoes on one of the prepared baking sheets.
Step 9 –Allow the potatoes to dry for 5 minutes.
Step 10 –Heat the oil in a 5-quart Dutch oven or large wok over high heat on the stovetop until it reaches 400 degrees F.
Step 11 –Add 1/3 of the fries to the oil. The oil temperature will drop to around 360 degrees F.
Step 12 –Cook the fries for 50 seconds, agitating occasionally with a wire-mesh spider strainer.
Step 13 –Remove the fries to the second prepared baking sheet.
Step 14 –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.
Step 15 –Allow the potatoes to cool to room temperature, for about 30 minutes.
Step 16 –Return the oil to 400 degrees F over high heat on the stovetop.
Step 17 –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.
Step 18 –Transfer the fries to the prepared bowl to drain.
Step 19 –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.
Step 20 –Repeat with the remaining fries.
Step 21 –Serve immediately.