Delicious CopyCat Thraser's Fries Recipe
This iconic recipe to bring those crispy, golden fries to your kitchen, complete with that perfect hint of salt and splash of vinegar.
Ingredients
- 4 russet potatoes, large
- ½ cup malt vinegar (plus more for serving)
- salt to taste
- peanut oil for cooking
Instructions
- Wash the potatoes. Leave the skin on. Cut them into thick slices, about 1/4-1/2 inch wide.
- Soak the sliced potatoes in a bowl of cold water for at least 30 minutes, or up to 24 hours if time allows. This will help remove excess starch and make the fries more crisp.
- Drain the potatoes and pat them dry thoroughly with a clean towel.
- Heat the peanut oil in a deep fryer or large, deep saucepan to 325°F (165°C). Make sure there is enough oil to completely submerge the potatoes.
- Fry the potatoes in batches for about 5-7 minutes, or until they’re soft and lightly golden. Don’t overcrowd the pan, and let the oil come back up to temperature between each batch.
- Once each batch is done, remove them using a slotted spoon and place them on a paper towel-lined plate to drain.
- Once all the fries have been fried once, increase the oil temperature to 375°F (190°C) for the second fry.
- Remove the fries with a slotted spoon and drain on paper towels.