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Perfect Crispy French Fries Recipe

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4.5 from 71 reviews

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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/perfect-crispy-french-fries-recipe/