Classic French Fries
A potato is a powerful thing in Joshua Weissman's hands.
Joshua Weissman•
Aug 21, 2025
Ingredients (6)
Directions
Into a 6 quarts add the vinegar (2 Tbsp), salt (1 ¼ Tbsp), and baking soda (1 tsp).
While the pot is coming to a boil, peel the potatoes (3 large). Using a mandolin, slice the potatoes into 0.25 inch thick planks.
Cut the planks lengthwise into 0.25 inch batons. Soak potatoes (3 large) in water to prevent browning.
Once the pot is to a boil, reduce the heat to a light simmer.
While at a low simmer, gently add potatoes (3 large) to the water (3 quarts) and allow to cook for 1-2 minutes.
Gently remove fries from the pot using a slotted spoon or spider and place onto a paper towel-lined baking tray.
Heat tallow (3 quarts) over medium high heat in a heavy bottomed to 350°F.
Once the oil is hot, fry the blanched potatoes (3 large) for about 1 minute. The fries should be white and shiny.
Gently remove from the hot oil using a slotted spoon or spider. Place the fries onto a paper towel-lined baking tray. Using another paper towel lightly press into the fries to ensure they are completely dry.
Once the fries are dry, place them in the freezer overnight.
Heat tallow (3 quarts) over medium high heat in a heavy bottomed to 350°F.
Add the frozen fries to the hot oil and fry for 3-4 minutes or until the fries are golden brown and crispy. Once cooked, gently transfer to a wire rack-lined baking tray.
Season the fries with salt (1 ¼ Tbsp) while hot. Serve and enjoy.
