Perfect Crispy French Fries Recipe

Introduction

Discover the secret to perfect crispy French fries that are fluffy inside and golden outside. This recipe uses a simple two-step frying method and a brief simmer to achieve restaurant-quality fries at home.

Ingredients

• 1 kg / 2 lb (3–4) floury potatoes (such as Russet or Maris Piper)
• 2 tbsp white vinegar
• 1 tbsp cooking salt or kosher salt
• 1 litre/quart canola or vegetable oil
• Salt (table salt or sea salt flakes) for seasoning
• Optional: shaker fries seasoning, rosemary salt, or nori salt

Instructions

1. Step 1: Peel the potatoes and cut them into 6 mm (1/4 inch) thick French fries using a serrated knife. Keep cut fries submerged in a bowl of water to prevent browning as you prepare the rest.
2. Step 2: Transfer the fries to a colander and rinse under cold tap water for 15 to 20 seconds.
3. Step 3: Place fries in a large pot with 2 litres/quarts of cold water, vinegar, and salt. Bring to a boil over high heat, then reduce to low so the surface ripples gently without big bubbles. Simmer for 10 minutes, then carefully remove fries with a slotted spoon into a colander.
4. Step 4: Spread fries on trays lined with tea towels and leave to steam dry for 5 minutes.
5. Step 5: Pour 3 cm (1.2 inches) of oil into a deep pot (at least 10 cm/4 inches high). For safety, ensure there is at least 7 cm (3 inches) between the oil surface and the rim of the pot.
6. Step 6: Divide fries into three batches for frying.
7. Step 7: Heat oil to 205°C (400°F) over medium-high heat.
8. Step 8: Carefully lower one-third of the first batch of fries into the oil using a slotted spoon. Wait 10 seconds, add another third, wait 10 seconds again, then add the remaining fries in that batch.
9. Step 9: Fry for 50 seconds, stirring once or twice. Remove fries with a slotted spoon onto trays lined with paper towels, spread out in a single layer. The fries will be pale and soft at this stage.
10. Step 10: Repeat the first fry with the remaining two batches, ensuring the oil returns to 205°C (400°F) before each batch.
11. Step 11: Let all fries cool for 30 minutes.
12. Step 12: Line a large bowl with paper towels for draining and tossing the fries.
13. Step 13: Heat oil back to 205°C (400°F). Fry half the fries for 4 minutes, stirring occasionally, until golden brown and crispy. Drain in the lined bowl, then fry the remaining fries the same way.
14. Step 14: Sprinkle fries with salt or your favorite seasoning, toss gently, and serve immediately.

Tips & Variations

• Use floury potatoes such as Russet, Maris Piper, or King Edward for best texture.
• Add white vinegar to the simmering water to help keep fries crispy.
• Don’t overcrowd the pot during frying to maintain oil temperature and crispiness.
• Try seasoning with rosemary salt or nori salt for a unique twist.
• Allow fries to cool between frying stages for crispier results.

Storage

Store leftover fries in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 200°C (400°F) for 5–7 minutes to restore crispiness. Avoid microwaving as it makes fries soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Floury potatoes like Russet or Maris Piper are best for crispiness. Waxy potatoes tend to produce soggier fries.

Why do we fry the fries twice?

The first fry cooks the potatoes through at a lower temperature, while the second fry crisps and browns the fries. This two-step frying ensures a fluffy inside with a crispy exterior.

Perfect Crispy French Fries Recipe

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Discover how to make Perfect Crispy French Fries with this detailed recipe featuring a two-step frying method that ensures golden, crunchy fries every time. Using simple ingredients like floury potatoes, vinegar, salt, and canola oil, this technique involves simmering to tenderize followed by twice frying for ultimate crispness. Great for a snack or side, these fries stay crispy even as they cool.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Frying
• Cuisine: Western

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 kg / 2 lb (3 – 4) floury potatoes (e.g., Sebago/Russet/Maris Piper)
• 2 tbsp white vinegar
• 1 tbsp cooking salt / kosher salt
• 1 litre (1 quart) canola or vegetable oil
• Salt (table salt or sea salt flakes) for seasoning
• Shaker fries seasoning (optional)
• Rosemary salt (optional)
• Nori salt (optional, coming soon)

Instructions

1. Cut: Peel the potatoes and cut them into 6 mm (1/4 inch) strips using a serrated knife for perfect fries.
2. Submerge: Immediately place the cut fries in a bowl of water to prevent browning while continuing to cut the rest.
3. Rinse: Transfer fries to a colander and rinse under cold tap water for 15 to 20 seconds to remove excess starch.
4. Simmer: Place fries in a large pot with 2 liters/quarts of cold tap water, vinegar, and salt. Bring to a boil over high heat, then reduce to a gentle simmer with ripples on the surface (not a rolling boil). Cook for 10 minutes. Remove fries carefully with a slotted spoon into a colander to drain without breaking them.
5. Dry: Spread fries on two trays lined with tea towels and leave to steam dry for 5 minutes to remove surface moisture.
6. Prepare Oil: Pour 3 cm (1.2 inches) of oil into a pot at least 10 cm (4 inches) tall, ensuring at least 7 cm (3 inches) from the oil surface to rim for safety.
7. Batch Fries: Divide fries into 3 equal batches for frying.
8. Fry #1 – First Frying: Heat oil to 205°C (400°F) over medium-high heat. Lower one-third of the first batch of fries into the hot oil, wait 10 seconds, add the next third, wait another 10 seconds, then add the last third. Fry for 50 seconds, moving fries occasionally. Remove fries with a slotted spoon onto paper towel-lined trays in a single layer. Fries will be pale and floppy at this stage. Repeat for remaining batches, heating oil back to 205°C before each batch.
9. Cool: Let the fries cool for 30 minutes after the first fry to set the texture.
10. Fry #2 – Second Frying: Heat oil again to 205°C (400°F). Fry half of the fries for 4 minutes until golden brown and crispy, moving frequently. Drain in a bowl lined with paper towels. Repeat with the remaining fries.
11. Season & Serve: Sprinkle fries with salt or your choice of seasoning like shaker fries seasoning, rosemary salt, or nori salt. Toss gently and serve immediately. Fries will remain crispy even after cooling.

Notes

• Use floury potato varieties such as Sebago, Russet, Maris Piper, or King Edward for best texture.
• Vinegar helps keep the fries crisp by affecting the potato starch.
• Use kosher or cooking salt for simmering and seasoning depending on preference.
• Cut fries uniformly at 6 mm thickness for even cooking.
• Simmer gently to soften potatoes without breaking them apart.
• Maintain safe oil levels to prevent spills and burns.
• Adding fries in small increments during frying prevents the oil temperature from dropping too much.
• Season fries immediately after frying for even flavor adherence.
• For large batches, fry in multiple small batches to maintain oil temperature and crispiness.

Keywords: crispy french fries, homemade fries, double fried fries, easy french fries recipe, crispy potato fries