Perfect Crispy French Fries
User Reviews
5
Perfect Crispy French Fries
Description
Perfect Crispy French Fries start with floury potatoes like Russet or Maris Piper that provide the best texture contrast. After peeling and cutting the potatoes into 6 mm thick fries, they are rinsed and then simmered gently in salted water with white vinegar; this step reduces surface starches to prevent sogginess. After simmering, fries are dried thoroughly on towels to remove moisture that interferes with crisping. Frying is done in at least three batches to maintain oil temperature and avoid overcrowding. An initial fry partially cooks the fries, and a second frying crisps them to golden perfection. Seasoning options include table salt, rosemary salt, or specialty salts. This method produces fries with a golden, rough surface from the serrated knife cuts, contributing to their crisp texture. They can be served immediately or frozen after the first fry for later use. Proper pot size and oil depth are important for safety and consistent frying results.
Ingredients
- 1 kg / 2 lb potato Note 1, Aus: Sebago/dirt aka brushed, US: Russet/Idaho, UK: Maris Piper, King Edward, floury, 3-4
- 2 tbsp white vinegar (Note 2)
- 1 tbsp kosher salt Note 3, or cooking salt
- 1 litre/quart canola oil or vegetable oil
Seasoning (choose):
- table salt or sea salt flakes
- shaker fries seasoning
- rosemary salt
- nori salt coming soon
Instructions
- Cut: Peel the potatoes. Cut into 6 mm / 1/4" French fries using a serrated knife. (Note 4)
- Keep cut fries submerged in a bowl of water to prevent them from going brown while you cut the remainder. (No need for actual soaking beyond this.)
- Rinse: Transfer potatoes to a colander and rinse under tap water for 15 - 20 seconds.
- Simmer: Place fries in a large pot with 2 litres/quarts of cold tap water, vinegar and salt. Bring to a boil over high heat then immediately reduce stove to low so the surface is rippling gently (Note 5), not big bubbles. Cook for 10 minutes then carefully remove using a slotted spoon into a colander (do not tip into colander, fries will break).
- Dry 5 min: Spread the fries on 2 tea towel lined trays. Leave to steam dry for 5 minutes.
- Pot: Pour 3 cm / 1.2" of oil in a pot that is at least 10cm/4" high (⚠️for safety, need at least 7 cm / 3" from oil surface to rim of pot, Note 6)
- Separate the fries into 3 Batches (for cooking).
Fry #1
- Heat oil to 205°C/400°F over medium high heat.
- ⚠️10 sec pause (Note 7): Lower 1/3 of Batch 1 fries into the oil using a slotted spoon. WAIT 10 seconds, add another 1/3 of the fries, wait 10 seconds, then add the remaining Batch 1 fries.
- 50 sec fry: Fry for 50 seconds, moving them around once or twice. Then remove with a slotted spoon onto 2 paper towel lined trays, spread out in a single layer. The fries will still be white and floppy.
- Repeat Fry #1 with Batches 2 and 3, ensuring the oil is back at 205°C/400°F before cooking.
Fry #2
- 30 min cool: Leaves fries to cool for 30 minutes.
- Line a large bowl with paper towels - for draining and tossing.
- Fry #2: Heat oil to 205°C/400°F. Fry half the French fries for 4 minutes, moving them around twice, or until golden brown and crispy. Drain in the lined bowl, then repeat with remaining fries.
Season & serve!
- Sprinkle fries with salt or seasoning or choice. (Note 8) Toss and serve!
- Fries will stay crispy even once cool. See note for large batch cooking tip.
Notes
- Use starchy or floury potatoes like Russet for best texture; avoid waxy potatoes for crispiness.
- White distilled vinegar in the simmer water helps keep fries from becoming mushy.
- If only table salt is available, use about 2 teaspoons for seasoning.
- A serrated knife creates a rougher surface for better crisping, though it's not essential.
- Slice fries to about 6 mm (1/4 inch) thickness for even cooking and texture.
- Simmer fries gently—not boiling—to avoid breaks and maintain fries integrity.
- Ensure your pot is deep and wide enough to safely fry with adequate oil depth and headroom.
- Oil can be reused several times; store cooled oil in jars without straining.
- Between adding batches to oil, wait about 10 seconds to control bubbling and maintain oil temperature.
- French fries can be frozen after the first fry; re-fry from frozen for about 4 1/2 minutes before serving.
User Reviews
Overall Rating
5
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