Fries
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|---|---|---|---|---|
| Russet Potatoesestimate; Yukon Golds work too | 4 (about 900 g), peeled | 900 g | 1.8 kg | 2.7 kg | 3.6 kg |
| Watera large pot, brought to a boil | Enough to cover the fries | — | — | — | — |
| White Vinegarkeeps the fries intact during boiling | 1 tbsp | 15 mL | 30 mL | 45 mL | 60 mL |
| Saltfor the boiling water; about 1% of potato weight | Three-finger pinch (about 5 g) | 5 g | 10 g | 15 g | 20 g |
| Peanut Oilcrisps faster than olive oil; more can be drizzled on if the fries look dry | 1/4 cup (60 g) | 60 g | 120 g | 180 g | 240 g |
| Saltto finish; the only non-negotiable seasoning | Generous pinch | — | — | — | — |
Optional Seasonings
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|---|---|---|---|---|
| Smoked Paprikaoptional | To taste | — | — | — | — |
| Garlic Powderoptional | To taste | — | — | — | — |
| Chili Powderoptional | To taste | — | — | — | — |
Pantry swaps
| Original | Swap1 | Swap2 |
|---|---|---|
| White Vinegar | 1 teaspoon lemon or lime juice | 2 teaspoons white wine |
| 1 | 1 | 2 |
| Smoked Paprika | Ground paprika | |
| 1 | 0.5 |
Method
- Set a pot of water on medium-high heat to bring to a boil.
- Meanwhile, peel the potatoes. Slice them into roughly 1/2 inch sheets, then into roughly 1/2 inch thick fries (smaller, uniform fries crisp faster than big wedges).
- When the water boils, add the vinegar and a three-finger pinch of salt, stirring to dissolve.
- Add the fries to the boiling water and set a timer for 8 minutes. The vinegar keeps the potatoes intact; the salt seasons them internally by diffusion.
- When the timer goes off, pour the fries into a colander or strainer and let the excess steam evaporate for a couple of minutes.
- Transfer the boiled fries to a large baking sheet and pour over about 1/4 cup (60 g) of peanut oil. Toss until the oil completely coats each fry – there should be a thin layer of excess oil on the pan.
- Space the fries evenly so steam can escape in the oven, then slide the pan into a preheated 450 F oven. Set a timer for 15 minutes.
- After 15 minutes, pull the sheet out and flip the fries with a spatula. You should see some blistering but they won’t be overly crispy yet. If they look dry, drizzle over a bit more peanut oil. Return to the oven and bake another 15-20 minutes until crispy and slightly brown, checking intermittently. Larger fries, a crowded pan, or a different oil can take longer – if they are not crispy, let them go longer.
- Set a paper towel in a bowl, pour in the fries, and immediately add a generous pinch of salt. Toss with the paper towel so it absorbs the excess oil on the outside, then remove the towel.
- Add whatever spices, herbs, or flavorings you like – Ethan used smoked paprika, garlic powder, and chili powder – but salt is the one thing that is non-negotiable.
Notes
Servings: 4 (estimated). Per serving (estimated): 310 kcal, 5 g protein, 40 g carbs, 15 g fat, 3 g fiber.
Estimates: the video gives exact quantities for vinegar (1 tbsp), salt (~5 g / 1% of potato weight), oil (60 g), and times (8 min boil, 15 min + 15-20 min bake), but does not state a yield or potato weight. This post assumes 4 russet potatoes (about 900 g) serving 4. Nutrition assumes all 60 g of oil is consumed; the paper towel and the pan remove some excess, so actual fat and calories are likely a bit lower.
Why it works: vinegar creates an acidic environment that reduces or prevents pectin breakdown, so fries survive boiling and flipping without turning to mush; salt in the boiling water seasons the interior by diffusion; peanut oil (17% saturated fat) crisps more efficiently than olive oil (13%). These changes cut the oven time from Adam Ragusea’s 50 minutes to about 30 minutes at 450 F.
Source: Ethan Chlebowski, “Improving Food” episode 2, crispy oven french fries (improving Adam Ragusea’s recipe).
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