The Best French Fries Ever

The best french fries ever! French fries with a fluffy interior and a bubbly golden brown exterior cooked just like McDonald's used to cook them in beef tallow. These french fries are crunchy throughout the entire meal even after they cool off. We tested so many methods and landed on J. Kenji López-Alt's method which was similar to his "Best Buffalo Wings" which is our favorite crispy chicken wing recipe and method. 

How To YouTube Video: https://youtu.be/Fkq39xKfFXE

Ingredients

• 2 lbs large Idaho or russet potatoes, peeled
• 2 quarts water
• 2 T, white vinegar
• 2 T, kosher salt
• peanut oil for frying 
• Meat Church BLANCO to taste

• 2 quarts, beef tallow for frying (sub your fav frying oil)
• spider strainer

Prepare you french fries
Peel the potatoes, leaving the peel on the end to create a matchstick like appearance after you slice them. Cut the potatoes into fries on the smaller side with a french fry cutter or chef knife.

Boil the fries in vinegar water
Add the fries to a pot of water in batches with the white vinegar and salt. Bring to a boil.

Boil for 10 minutes. Remove the fries from the water with a spider strainer and place on a wire rack on a pan to drain. Cool for at least 5 minutes. 

Fry the fries - 1st fry
Add the beef tallow to a medium to large pot. Warm tallow to 400 degrees.

Fry the french fries for 1 minute.

Remove the fries from the oil with a spider strainer and place on a wire rack to drain and cool. Rest for at least 30 minutes. 

Pro Tip: Freeze the fries. This makes the fries really fluffy.

Fry the fries - 2nd fry
Add the fries to 400 degree tallow. Fry 3 - 5 minutes or until golden brown. 

Remove the fries from the oil with a spider strainer.

Season to taste with the greatest french fry seasoning ever - Meat Church BLANCO.

The Crispiest French Fries ever!

Optionally dress the fries as fully loaded fries with cheese, bacon and onions.