Description
Discover the ultimate recipe for perfect crispy French fries that stay crunchy even after cooling. Inspired by Kenji López-Alt’s technique from The Food Lab, this method uses blanching, careful frying in two stages, and precise seasoning to achieve restaurant-quality fries at home. Ideal for loving homemade fries with fluffy insides and a golden, crispy exterior.
Ingredients
Scale
Main Ingredients
- 1 kg floury potatoes (e.g., Russet/Idaho, Sebago, Maris Piper, King Edward)
- 2 tbsp white vinegar
- 1 tbsp cooking salt or kosher salt
- 1 litre canola or vegetable oil
Seasoning Options
- Salt (table salt or sea salt flakes)
- Shaker fries seasoning
- Rosemary salt
- Nori salt
Instructions
- Prepare Potatoes: Peel the potatoes and cut them into 6 mm (1/4 inch) thick French fries using a serrated knife. Keep the cut fries submerged in a bowl of water to prevent browning while cutting the remainder.
- Rinse: Transfer the cut potatoes to a colander and rinse under running tap water for 20 seconds to remove surface starch.
- Simmer Blanch: Place fries in a large pot with 2 liters of cold tap water, add vinegar and salt. Bring to a boil over high heat, then reduce to low heat so the water gently ripples without bubbling. Simmer for 10 minutes, then carefully remove fries with a slotted spoon into a colander without tipping, to avoid breaking the fries.
- Dry Fries: Spread the fries on two trays lined with tea towels and let them steam dry for 5 minutes.
- Prepare Oil for First Fry: Pour 3 cm (1.2 inches) of oil into a pot at least 10 cm (4 inches) deep, leaving 7 cm (3 inches) of headspace for safety.
- First Fry (Fry #1): Heat the oil to 205°C (400°F) over medium-high heat. Divide fries into three batches. Lower the first third of Batch 1 fries into the oil, wait 10 seconds, add the second third, wait 10 seconds again, then add the final third. Fry for 50 seconds, stirring gently once or twice. Remove fries with a slotted spoon and spread on paper towel-lined trays in a single layer. Repeat this process for Batches 2 and 3, ensuring oil temperature is maintained.
- Cool Fries: Let the fries cool completely for 30 minutes before the second fry.
- Second Fry (Fry #2): Heat oil again to 205°C (400°F). Fry half of the fries for 4 minutes, stirring twice, until golden brown and crispy. Drain in a large bowl lined with paper towels, then fry the remaining fries the same way.
- Season and Serve: Sprinkle fries with salt or your chosen seasoning. Toss gently and serve immediately. Fries will remain crispy even as they cool.
Notes
- Use floury/starchy potatoes like Russet, Sebago, or Maris Piper for crispy fries with fluffy interiors. Avoid waxy potatoes.
- White distilled vinegar helps remove starch and prevents mushiness during blanching.
- If using table salt instead of kosher salt, use 2 teaspoons instead of 1 tablespoon.
- A serrated knife helps create a rougher surface for extra crispiness but isn’t mandatory.
- Simmering without boiling bubbles prevents fries from overcooking and breaking.
- Use a pot with sufficient depth and width for safe frying and oil bubbling.
- The 10-second pause when adding fries in batches reduces oil bubbling for safer frying.
- Adjust seasoning after tasting, as fries already contain some salt.
- For large batches, flash-fry earlier batches for 30 seconds to 1 minute to reheat.
- Fries freeze perfectly after the first fry; freeze on a tray then store in a container. Cook from frozen for 4 and a half minutes.
