Grammy's Kitchen · French Fries · Baked French Fries
One of 23 french fries recipes we measured
from rasamalaysia.com
It ranks #2 of 23 for browning depth among the french fries recipes we compared. 14 cooks on rasamalaysia.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 23.
| this recipe | typical | |
|---|---|---|
| liquid | 209% | 0% |
| salt | 11% | 1% |
| fat | 12% | 8% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1420 g | 6 cups water (for boiling) |
| 478 g | 2 cups distilled white vinegar |
| 72 g | 1/4 cup kosher salt (plus more for seasoning) |
| 680 g | 4 large russet potatoes (skin on, scrubbed, cut into fries shape) |
| 6 g | 1 teaspoon kosher salt |
| 82 g | 6 tablespoons vegetable oil |
| chopped parsley (for garnishing) |
Method: 6 steps, published by rasamalaysia.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“They turned out crispy and delicious. Will make this my go to recipe. Thanks” — a cook, 5.0★
“RECIPE WAS GREAT!!! WHAT DIPPING SAUCE DO YOU USE WITH THE FRIES????” — a cook, 5.0★