Time: 1 hour 15 minutes
Yield: 4 servings
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-by-1/4-inch fries, kept submerged in a bowl of water after cutting • 2 tablespoons distilled white vinegar • 2 tablespoons kosher salt, plus more to taste • 2 quarts peanut oil, plus more as needed, for frying
Preheat the oven to 200 degrees F.
Line two rimmed baking sheets with paper towels.
Line a bowl with paper towels.
Place the potatoes and vinegar in a saucepan.
Add 2 quarts water and 2 tablespoons salt.
Bring the mixture to a boil over high heat.
Boil until the potatoes are fully tender but not falling apart, about 10 minutes.
Drain the potatoes.
Spread the potatoes on one of the prepared baking sheets.
Allow the potatoes to dry for 5 minutes.
Heat the oil in a 5-quart dutch oven or large wok over high heat on the stove-top until it reaches 400 degrees F.
Add 1/3 of the fries to the oil. The oil temperature should drop to around 360 degrees F.
Cook the fries for 50 seconds, agitating occasionally with a wire mesh spider strainer.
Remove the fries to a second paper-towel-lined (rimmed) baking sheet.
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.
Allow the potatoes to cool to room temperature, for about 30 minutes.
Return the oil to 400 degrees over high heat on the stove-top.
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.
Transfer the fries to the prepared bowl to drain.
Season immediately with kosher salt. The cooked fries can be kept hot and crisp on a wire rack set in a sheet tray in the oven.
Repeat with the second batch of fries.