Crispy French Fries
This recipe for crispy French fries involves cutting starchy potatoes into batons, rinsing, and then simmering them in a vinegar-salt solution. The fries are then fried twice in vegetable or canola oil, with a cooling period in between. Finally, the golden, crispy fries are seasoned while still hot, resulting in fries that are crispy on the outside, fluffy on the inside, and full of flavor.
Equipment
- Large Pot
- Slotted Spoon
- Paper Towel
- Baking Tray
Ingredients
- 2 large Russet potatoes 600g / 1.2 lb
- 1 litre / 1 quart vegetable or canola oil for deep frying
- Salt
Instructions
- Peel the potatoes, then cut them into 1cm / 2/5" thick fries.
- Rinse under cold water, then leave them to soak for at least 30 minutes (or up to overnight).
- Drain the fries, then pat them dry with paper towels.
- Heat oil in a large pot over medium-high heat to 150°C/300°F.
- Cook half the fries for 5 minutes - they should be soft but not browned.
- Remove with a slotted spoon, drain on paper towel, then repeat with remaining fries.
- Increase heat to high (180°C/350°F).
- Cook half the fries again for 2 - 3 minutes until golden and crispy.
- Remove with a slotted spoon, drain on paper towel, then repeat with remaining fries.
- Salt fries, then serve immediately.
Notes
- Soaking the fries in cold water removes excess potato starch which prevents fries from sticking together and helps achieve maximum crispness.
- Cooking the fries twice - first at a lower temperature, then at a higher temperature - is the secret to crispy fries that are soft on the inside.
- The recipe doesn't specify the type of salt to use, but sea salt or kosher salt would be good choices for seasoning fries.
Nutrition
Calories: 222kcal
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