Betty White's Favorite French Fries

Posted: May 4

Time: 1 hour 15 minutes

Yield: 4 servings

recipe image

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.


• 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


Step 1

Preheat the oven to 200 degrees F.

Step 2

Line two rimmed baking sheets with paper towels.

Step 3

Line a bowl with paper towels.

Step 4

Place the potatoes and vinegar in a saucepan.

Step 5

Add 2 quarts water and 2 tablespoons salt.

Step 6

Bring the mixture to a boil over high heat.

Step 7

Boil until the potatoes are fully tender but not falling apart, about 10 minutes.

Step 8

Drain the potatoes.

Step 9

Spread the potatoes on one of the prepared baking sheets.

Step 10

Allow the potatoes to dry for 5 minutes.

Step 11

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.

Step 12

Add 1/3 of the fries to the oil. The oil temperature should drop to around 360 degrees F.

Step 13

Cook the fries for 50 seconds, agitating occasionally with a wire mesh spider strainer.

Step 14

Remove the fries to a second paper-towel-lined (rimmed) baking sheet.

Step 15

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.

Step 16

Allow the potatoes to cool to room temperature, for about 30 minutes.

Step 17

Return the oil to 400 degrees over high heat on the stove-top.

Step 18

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.

Step 19

Transfer the fries to the prepared bowl to drain.

Step 20

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.

Step 21

Repeat with the second batch of fries.

Step 22

Serve immediately.

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