I’ve been chasing that drive-thru fry for years — skinny, shattery edges, fluffy middle, the kind you keep “testing” straight off the tray. Turns out the trick isn’t one thing, it’s the rhythm. First, a quick simmer in water with a tiny splash of vinegar (it firms the surface so they don’t fall apart). Drain, steam off the moisture, then lay the fries flat and freeze. Weird, I know, but that chill gives you the snap.
From there it’s all about heat and patience. Fry once to cook them through, let them breathe, then back in the hot oil for a short second dip till they go that perfect deep gold. Salt while they’re still singing. They stay crisp longer than you’d expect and taste… well, like your favorite paper-cup memory, just made in your own kitchen. I’d say make extra — they disappear fast.
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Prepare Potatoes
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Cut
Slice potatoes into thin sticks, about 6–7 mm thick, keeping them as even as possible for uniform cooking.
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Simmer
Bring water and vinegar to a boil in a large pot. Add the potato sticks and simmer for 5 minutes — they should be just tender but not falling apart. Drain gently and spread out on a tray.
Freeze
Double Fry
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First fry
Heat oil in a deep fryer or heavy pot to 160°C. Fry the frozen potatoes in batches for about 4 minutes until pale and cooked through but not yet browned. Drain on paper towels.
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Second fry
Increase oil temperature to 190°C. Fry the potatoes again for 2–3 minutes until golden and crispy. Drain and season immediately with fine salt.
Serve
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Enjoy
Serve hot, ideally with ketchup, mayo, or your favorite dipping sauce — just like the fast-food version, but fresher and better.
Note: For the best results, use Russet potatoes — their high starch and low moisture content are perfect for crispy fries.
Updated: August 30, 2025