Description
This recipe for Perfect Crispy French Fries ensures fries that remain crispy even after cooling, using a method adapted from Kenji López-Alt's The Food Lab. The technique involves blanching the fries in vinegar water, drying, and double frying at precise temperatures, resulting in golden, fluffy, and incredibly crispy fries every time.
Ingredients
Scale
Main Ingredients
- 1 kg potatoes (floury type such as Russet, Sebago, Maris Piper, or King Edward)
- 2 tbsp white vinegar
- 1 tbsp cooking 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
- Cut: Peel the potatoes and cut into 6 mm (1/4 inch) thick French fries using a serrated knife to create a rough surface. Keep the cut fries submerged in a bowl of water to prevent browning as you work.
- Rinse: Transfer the potatoes to a colander and rinse under running tap water for 15-20 seconds to remove excess starch.
- Simmer: Place fries in a large pot with 2 litres of cold tap water, 2 tbsp vinegar, and 1 tbsp salt. Bring to a boil over high heat, then immediately reduce to low heat so the water gently ripples without bubbling vigorously. Simmer for 10 minutes to remove excess surface sugar and prevent premature browning. Using a slotted spoon, carefully remove fries without tipping the pot into a colander.
- Dry 5 minutes: Spread the fries out on two trays lined with tea towels to steam dry for 5 minutes, helping remove surface moisture for crispier fries.
- Prepare oil and batches: Pour 3 cm (1.2 inch) of oil into a pot that is at least 10 cm (4 inches) high, ensuring at least 7 cm (3 inches) clearance from the oil surface to the pot rim for safety. Divide the fries into three equal batches for frying.
- Fry #1: Heat the oil to 205°C (400°F). Lower one third of the first batch into the oil, waiting 10 seconds before adding the next third, and then wait another 10 seconds before adding the final third. This gradual addition helps control oil bubbling. Fry for 50 seconds while gently moving fries once or twice. Remove with a slotted spoon and drain on paper towel-lined trays in a single layer. The fries will appear white and floppy at this stage. Repeat this frying process for the other two batches, ensuring the oil returns to 205°C before each batch.
- Cool 30 minutes: Allow all fries to cool for 30 minutes to prepare for the second fry.
- Fry #2: Heat the oil again to 205°C (400°F). Fry half the fries for 4 minutes, moving them twice until golden brown and crispy. Drain in a large bowl lined with paper towels. Repeat for the remaining fries.
- Season and serve: Sprinkle with salt or your preferred seasoning. Toss gently to coat evenly and serve immediately. The fries will remain crispy even when cool.
Notes
- Use floury or starchy potatoes for best crispy fries; waxy potatoes will not crisp well.
- White distilled vinegar is essential in the blanching step to remove starch and prevent mushy fries.
- If only table salt is available, use 2 teaspoons instead of 1 tablespoon for the simmering water.
- A serrated knife helps create rough surfaces for crispier fries but is optional.
- The simmering step with gentle heat prevents fries from breaking and ensures even cooking.
- Choose a pot size that allows safe oil bubbling space to avoid spills and burns.
- Pause 10 seconds between adding portions of fries in the first fry to minimize oil bubbling.
- Adjust seasoning after tasting since fries already contain salt from blanching.
- For large batches, flash-fry earlier batches for 30 seconds to 1 minute to reheat.
- French fries freeze perfectly after the first fry; freeze on trays then store in airtight containers. Cook from frozen for 4 1/2 minutes during the final fry.
- Reuse frying oil 3 to 4 times, store in jars after cooling without straining.
Nutrition
- Serving Size: 1 serving (approx. 250 g)
- Calories: 360 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 17 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
