Description
This recipe for Perfect Crispy French Fries delivers golden, crunchy fries with fluffy interiors, inspired by Kenji López-Alt's method from The Food Lab. By blanching, frying twice, and using the right type of potatoes, these fries stay crispy even after cooling, making them superior to many fast-food versions.
Ingredients
Scale
Main Ingredients
- 1 kg potatoes (floury, such as Russet or Maris Piper)
- 2 tbsp white vinegar
- 1 tbsp kosher salt (or 2 tsp table salt)
- 1 litre canola or vegetable oil
Seasoning Options
- Salt (table salt or sea salt flakes)
- Shaker fries seasoning
- Rosemary salt
- Nori salt (optional)
Instructions
- Cut Potatoes: Peel the potatoes and cut them into 6 mm (1/4 inch) thick french fries using a serrated knife. Keep the fries submerged in cold water while cutting to prevent browning.
- Rinse Fries: Transfer the cut fries to a colander and rinse under cold tap water for 15 to 20 seconds to remove surface starch.
- Simmer Fries: Place fries in a large pot with 2 liters of cold water, add vinegar and salt. Bring to a boil over high heat, then immediately reduce to a gentle simmer with surface ripples but no big bubbles. Cook for 10 minutes. Remove fries carefully with a slotted spoon to a colander without tipping to avoid breakage.
- Dry Fries: Spread fries evenly on two tea towel lined trays and let them steam dry for 5 minutes to remove surface moisture.
- Prepare Oil: Pour 3 cm (1.2 inch) of oil into a deep pot at least 10 cm (4 inch) high with sufficient headroom. Heat oil over medium-high heat to 205°C (400°F).
- First Fry Batch 1: Separate fries into three batches. Slowly lower one third of batch 1 fries into the hot oil, wait 10 seconds before adding the next third, then wait another 10 seconds before adding the remaining fries. Fry for 50 seconds, moving fries once or twice. Remove with a slotted spoon and lay on paper towel-lined trays in a single layer. Fries will be white and floppy.
- First Fry Batch 2 and 3: Repeat the first fry process with batches 2 and 3, ensuring oil returns to 205°C (400°F) before each batch.
- Cool Fries: Let the fries cool for 30 minutes.
- Second Fry: Heat oil again to 205°C (400°F). Fry half the fries for 4 minutes, moving them twice, until golden brown and crispy. Drain on paper towels, then fry the remaining fries similarly.
- Season and Serve: Sprinkle fries with salt or your choice of seasoning. Toss to coat and serve immediately. Crispy fries will stay crisp even once cooled.
Notes
- Use starchy/floury potatoes for best crispiness; waxy types are less crispy.
- White distilled vinegar removes excess starch to help achieve crispy fries.
- Using kosher salt is preferred, but use 2 tsp table salt if unavailable.
- A serrated knife creates a rough surface on fries that promotes crispiness, but is not essential.
- Simmering gently prevents fries from breaking and ensures even cooking without premature browning.
- Use a pot with at least 7 cm headroom above oil surface to avoid dangerous bubbling.
- The 10-second delay between adding portions of fries during the first fry reduces excessive oil bubbling.
- Season fries after frying and taste before adding more salt, as some salt is already in the recipe.
- For large batches, reheat earlier fried fries by flash-frying for 30 seconds to 1 minute.
- Fries freeze perfectly after the first fry; freeze on trays then store in bags and cook from frozen for 4 and a half minutes.
Nutrition
- Serving Size: 1 serving (approximately 250 g fries)
- Calories: 400 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg
