OMG. I am writing this while I have at least a third degree burn on my pointer finger (yes, I can be dramatic).

Crispy Skinny French Fries

We went out for sushi with our little family and my little brother and my girlfriend and I ordered (to the kids great delight) the kind of steak and vegetables that you can cook at the table on a hot stone. They were having an awesome time doing that, until Pia decided to grab the edge of the “hot stone” which was really a mini cast iron pan. Um, she burned herself. To see how bad it was, and because I truly assumed it wasn’t that bad, I grabbed it after her. Now I have very “seasoned” hands. I had also had 1 ½ martini’s at this point. And let me tell you- it hurts like hell. It is blistered and the whole 9 yards. I think I held onto the pan for a few seconds longer than Pia. I blame the vodka. Either way, I suppose I deserve the burn, but I feel so bad fir Pia, and I burned myself out of love.

Crispy Skinny French Fries

Much like I made these fries out of love for Pia. (haha! did you like my segway?!) You see, French fries are allergy free around here ☺ They are gluten, dairy, egg, soy and sugar free. Plus all that other stuff she is allergic too-free. And they happen to be completely awesome and delicious and 100% comfort kid food- right?

Maybe grown-up comfort food too. So even if you aren’t all riddled with crazy allergies, who doesn’t pine for a big old batch of insane French fries? Well, these are the best. Kind of fast food style- thin and crispy and delicious. If you are feeling adventurous this weekend- go for it. They are slightly time consuming- but surprisingly easy and very simple- so don’t be intimidated. Enjoy!

 

Also, the moral of the story is: don’t touch hot pans.

Crispy Skinny French Fries

Crispy Skinny French Fries

This is how you make these perfect skinny crispy French fries: Peel and Slice potatoes.
IMG_9714.jpg

Place potatoes and vinegar in a pot and add 2 quarts of water and 2 tablespoons of salt. Bring to a boil over high heat. Boil for 8 minutes. Potatoes should be tender, but not falling apart.

Drain and spread on paper towel-lined rimmed baking sheet. Allow to dry for at least five minutes.

Crispy Skinny French Fries

Meanwhile, heat oil in 5-quart Dutch oven to 400°F.

Add 1/4 of fries to oil (oil temperature should not drop lower than 350 degrees). Cook for about 60-90 seconds, stiting occasionally with wire mesh spider strainer. When they are done, then remove to second paper-towel lined rimmed baking sheet.
IMG_9721.jpg

Repeat with remaining potatoes (working in two more batches), allowing oil to return to 400°F after each addition.

Allow potatoes to cool to room temperature, about 30 minutes.
IMG_9722.jpg

Return oil to 400°F over high heat. Fry the fries in batches (for the second time) until crisp and light golden brown, about 2-3 minutes, adjusting heat to maintain at around 350-375°F.

IMG_9723.jpg

Drain in a bowl lined with paper towels and season immediately with kosher salt.

Crispy Skinny French Fries

Serve immediately.

Crispy Skinny French Fries

 

Crispy Skinny French Fries

Ingredients

  • 3 pounds russet potatoes, peeled and cut into match-stick sized fries (keep potatoes stored in a bowl of water while you are slicing)
  • 4 tablespoons distilled white vinegar
  • Kosher salt
  • 2 quarts canola oil

Instructions

  1. After peeling and slicing potatoes, 
place potatoes and vinegar in a pot and add 2 quarts of water and 2 tablespoons of salt. Bring to a boil over high heat. Boil for 8 minutes. Potatoes should be tender, but not falling apart.
  2. Drain and spread on paper towel-lined rimmed baking sheet. Allow to dry for at least five minutes.
  3. Meanwhile, heat oil in 5-quart Dutch oven to 400°F.
  4. Add 1/4 of fries to oil (oil temperature should not drop lower than 350 degrees). Cook for about 60-90 seconds, stiting occasionally with wire mesh spider strainer. When they are done, then remove to second paper-towel lined rimmed baking sheet.
  5. Repeat with remaining potatoes (working in two more batches), allowing oil to return to 400°F after each addition.
  6. Allow potatoes to cool to room temperature, about 30 minutes.
  7. Return oil to 400°F over high heat. Fry the fries in batches (for the second time) until crisp and light golden brown, about 2-3 minutes, adjusting heat to maintain at around 350-375°F. Drain in a bowl lined with paper towels and season immediately with kosher salt. Cooked fries can be kept hot and crisp on a wire rack set on a sheet tray in a 200°F oven while second batch is cooked. Serve immediately.

Preparation time: 30 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 6

Print Recipe  

OMG. I am writing this while I have at least a third degree burn on my pointer finger (yes, I can be dramatic).

Crispy Skinny French Fries

We went out for sushi with our little family and my little brother and my girlfriend and I ordered (to the kids great delight) the kind of steak and vegetables that you can cook at the table on a hot stone. They were having an awesome time doing that, until Pia decided to grab the edge of the “hot stone” which was really a mini cast iron pan. Um, she burned herself. To see how bad it was, and because I truly assumed it wasn’t that bad, I grabbed it after her. Now I have very “seasoned” hands. I had also had 1 ½ martini’s at this point. And let me tell you- it hurts like hell. It is blistered and the whole 9 yards. I think I held onto the pan for a few seconds longer than Pia. I blame the vodka. Either way, I suppose I deserve the burn, but I feel so bad fir Pia, and I burned myself out of love.

Crispy Skinny French Fries

Much like I made these fries out of love for Pia. (haha! did you like my segway?!) You see, French fries are allergy free around here ☺ They are gluten, dairy, egg, soy and sugar free. Plus all that other stuff she is allergic too-free. And they happen to be completely awesome and delicious and 100% comfort kid food- right?

Maybe grown-up comfort food too. So even if you aren’t all riddled with crazy allergies, who doesn’t pine for a big old batch of insane French fries? Well, these are the best. Kind of fast food style- thin and crispy and delicious. If you are feeling adventurous this weekend- go for it. They are slightly time consuming- but surprisingly easy and very simple- so don’t be intimidated. Enjoy!

 

Also, the moral of the story is: don’t touch hot pans.

Crispy Skinny French Fries

Crispy Skinny French Fries

This is how you make these perfect skinny crispy French fries: Peel and Slice potatoes.
IMG_9714.jpg

Place potatoes and vinegar in a pot and add 2 quarts of water and 2 tablespoons of salt. Bring to a boil over high heat. Boil for 8 minutes. Potatoes should be tender, but not falling apart.

Drain and spread on paper towel-lined rimmed baking sheet. Allow to dry for at least five minutes.

Crispy Skinny French Fries

Meanwhile, heat oil in 5-quart Dutch oven to 400°F.

Add 1/4 of fries to oil (oil temperature should not drop lower than 350 degrees). Cook for about 60-90 seconds, stiting occasionally with wire mesh spider strainer. When they are done, then remove to second paper-towel lined rimmed baking sheet.
IMG_9721.jpg

Repeat with remaining potatoes (working in two more batches), allowing oil to return to 400°F after each addition.

Allow potatoes to cool to room temperature, about 30 minutes.
IMG_9722.jpg

Return oil to 400°F over high heat. Fry the fries in batches (for the second time) until crisp and light golden brown, about 2-3 minutes, adjusting heat to maintain at around 350-375°F.

IMG_9723.jpg

Drain in a bowl lined with paper towels and season immediately with kosher salt.

Crispy Skinny French Fries

Serve immediately.

Crispy Skinny French Fries

 

Crispy Skinny French Fries

Ingredients

  • 3 pounds russet potatoes, peeled and cut into match-stick sized fries (keep potatoes stored in a bowl of water while you are slicing)
  • 4 tablespoons distilled white vinegar
  • Kosher salt
  • 2 quarts canola oil

Instructions

  1. After peeling and slicing potatoes, 
place potatoes and vinegar in a pot and add 2 quarts of water and 2 tablespoons of salt. Bring to a boil over high heat. Boil for 8 minutes. Potatoes should be tender, but not falling apart.
  2. Drain and spread on paper towel-lined rimmed baking sheet. Allow to dry for at least five minutes.
  3. Meanwhile, heat oil in 5-quart Dutch oven to 400°F.
  4. Add 1/4 of fries to oil (oil temperature should not drop lower than 350 degrees). Cook for about 60-90 seconds, stiting occasionally with wire mesh spider strainer. When they are done, then remove to second paper-towel lined rimmed baking sheet.
  5. Repeat with remaining potatoes (working in two more batches), allowing oil to return to 400°F after each addition.
  6. Allow potatoes to cool to room temperature, about 30 minutes.
  7. Return oil to 400°F over high heat. Fry the fries in batches (for the second time) until crisp and light golden brown, about 2-3 minutes, adjusting heat to maintain at around 350-375°F. Drain in a bowl lined with paper towels and season immediately with kosher salt. Cooked fries can be kept hot and crisp on a wire rack set on a sheet tray in a 200°F oven while second batch is cooked. Serve immediately.

Preparation time: 30 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 6