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Perfect Crispy French Fries Recipe

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4.4 from 145 reviews

This recipe for Perfect Crispy French Fries ensures fries that are golden, crispy on the outside, and fluffy on the inside by using a double frying technique. The method includes simmering the fries before frying to achieve the ideal texture, with an option to season with various salts and seasonings to suit your taste.

Ingredients

Scale

Potatoes and Prep

  • 1 kg / 2 lb (3 – 4) floury potatoes (Aus: Sebago/dirt aka brushed, US: Russet/Idaho, UK: Maris Piper, King Edward)
  • 2 tbsp white vinegar
  • 1 tbsp cooking salt / kosher salt

For Frying

  • 1 litre/quart canola or vegetable oil

Seasoning

  • Salt – table salt or sea salt flakes
  • Shaker fries seasoning
  • Rosemary salt
  • Nori salt (optional, coming soon)

Instructions

  1. Cut: Peel the potatoes and cut into 6 mm (1/4 inch) French fries using a serrated knife to ensure uniform thickness (helps frying consistency).
  2. Prevent browning: Immediately submerge the cut fries in a bowl of water to keep them from discoloring as you finish cutting the rest.
  3. Rinse: Drain fries into a colander and rinse under cold running tap water for 15 to 20 seconds to remove excess starch.
  4. Simmer: Place fries in a large pot with 2 litres/quarts of cold tap water, the vinegar, and salt. Bring to a boil over high heat then lower to a gentle simmer where the water surface ripples gently but no big bubbling. Cook for 10 minutes. Remove fries carefully with a slotted spoon, transferring them to a colander without tipping to avoid breaking.
  5. Dry: Spread fries out on 2 trays lined with tea towels and leave to steam dry for 5 minutes. This step reduces surface moisture for crispier fries.
  6. Prepare oil: Use a pot at least 10 cm (4 inches) tall with 3 cm (1.2 inches) of canola or vegetable oil heated over medium-high heat.
  7. Batch fries: Divide fries into 3 equal batches for frying.
  8. First fry: Heat oil to 205°C (400°F). Lower one third of the first batch fries into the oil slowly with a slotted spoon, wait 10 seconds, add the next third, wait another 10 seconds, then add the final third for frying.
  9. Short fry: Fry these fries for 50 seconds, stirring gently once or twice. Remove with slotted spoon and spread out in a single layer on 2 paper towel lined trays. Fries will be soft and pale.
  10. Repeat first fry: Perform the same 50-second fry with batches 2 and 3, ensuring oil temperature returns to 205°C between batches.
  11. Cool: Let all fries cool for 30 minutes. This resting step improves their texture when fried again.
  12. Prepare draining bowl: Line a large bowl with paper towels to drain excess oil after the second fry.
  13. Second fry: Reheat oil to 205°C (400°F). Fry half of the fries for 4 minutes until golden brown and crispy, moving fries around twice during frying for even cooking. Drain in the lined bowl.
  14. Finish second fry: Repeat for remaining fries, maintaining the oil at 205°C.
  15. Season and serve: Immediately sprinkle fries with your choice of salt (table salt, sea salt flakes, rosemary salt, shaker seasoning, or nori salt). Toss gently to coat and serve hot.
  16. Notes on crispness: Fries remain crispy even when cooled. For larger batches, adjust frying times and batches accordingly.

Notes

  • Use floury potato varieties like Russet or Maris Piper as they have the ideal starch content for crispy fries.
  • Vinegar in simmering water helps maintain fry shape and texture.
  • Do not soak fries for a prolonged time in water, only keep submerged to prevent browning.
  • Use a serrated knife for clean, uniform cuts to help fries cook evenly.
  • The simmering (not boiling) step prevents fries from breaking and starts cooking them internally.
  • Oil depth and pot height are critical for safety to prevent spills and splashes.
  • The 10-second staggered addition of fries during first fry prevents oil temperature from dropping sharply.
  • Timing and temperature control during frying stages are essential for perfect texture.
  • Various seasoned salts can be used to customize flavor.

Keywords: French fries, crispy fries, double fried fries, homemade fries, side dish, deep fried potatoes

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