World’s Crispiest French Fries 3 Ways: Deep Fry, Air Fry & Oven

Ingredients Checklist (Tap as You Prep)

• 2 lbs high-starch Russet Burbank potatoes, peeled or skin-on, cut into ¼-inch batons
• 1 tablespoon distilled white vinegar (the secret pectin-strengthening parboil bath)
• 2 tablespoons cornstarch or potato starch (for a microscopic glass-crisp crust)
• 2 tablespoons avocado oil or beef tallow (for Air Fryer/Oven) or peanut oil (for Deep Fry)
• 1 ½ teaspoons flaky Maldon sea salt + 1 teaspoon garlic powder
• ½ teaspoon smoked paprika + ½ teaspoon freshly cracked black pepper
• ¼ cup finely grated Parmigiano-Reggiano + 2 tablespoons minced fresh parsley
• High-Protein Fry Dip: ½ cup blended cottage cheese + 2 tablespoons sriracha + 1 teaspoon lime juice

Step-by-Step Cooking Instructions

1. Cold Soak & Vinegar Parboil: Cut the Russet potatoes into uniform ¼-inch batons and rinse in cold water until clear. Place in a pot of salted water with 1 tablespoon white vinegar (which strengthens potato pectin so fries never break), bring to a boil, and simmer 6 minutes.
2. Steam-Dry & Lightly Starch: Drain thoroughly onto a clean kitchen towel, let steam evaporate for 5 minutes until bone-dry, and toss lightly with 2 tablespoons cornstarch.
3. Method 1 — Air Fryer (Crispy & Fast): Toss with 1 ½ tablespoons avocado oil, arrange in an uncrowded basket at 400°F (200°C), and air-fry for 16–18 minutes, shaking twice until blistered golden.
4. Method 2 & 3 — Oven Bake or Double Deep Fry: For oven, bake on a preheated 425°F sheet pan for 24 minutes flipping halfway; for deep-fry, blanch at 325°F for 4 minutes, cool, then flash-fry at 375°F for 2 minutes.
5. Toss Hot with Garlic-Parmesan Salt: Immediately toss the piping-hot fries in a metal bowl with flaky sea salt, garlic powder, smoked paprika, and grated Parmesan.