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Perfect Crispy French Fries Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 83 reviews
  • Author: Ivy
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Side Dish
  • Method: Frying
  • Cuisine: American

Description

Master the art of making perfect crispy French fries with this detailed step-by-step recipe. Using floury potatoes like Russet or Maris Piper, this method involves blanching the fries in a vinegar-infused water bath, followed by a two-stage frying process to achieve an irresistibly crispy exterior and fluffy interior. Ideal for a crowd or a family meal, these fries stay crispy even after cooling and can be seasoned with a variety of salts and spices to suit your taste.

Ingredients

Potatoes and Preparation

  • 1 kg / 2 lb (3 - 4) floury potatoes (e.g. Sebago/Dirt, Russet/Idaho, Maris Piper, King Edward)
  • 2 tbsp white vinegar
  • 1 tbsp cooking salt / kosher salt

For Frying

  • 1 litre/quart canola or vegetable oil

For Seasoning

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

Instructions

  1. Cut: Peel the potatoes. Using a serrated knife, cut them into 6 mm (1/4 inch) thick French fries to ensure uniform cooking.
  2. Prevent browning: Keep the cut fries submerged in a bowl of water to prevent oxidation and browning while you finish cutting the rest.
  3. Rinse: Transfer the cut fries to a colander and rinse under tap water for 15-20 seconds to remove excess starch.
  4. Simmer: In a large pot, combine 2 liters/quarts of cold tap water, 2 tablespoons white vinegar, and 1 tablespoon salt. Add the fries and bring to a boil over high heat. Immediately reduce the heat to low so that the surface gently ripples without big bubbles. Cook for 10 minutes to soften the fries slightly.
  5. Drain carefully: Remove fries using a slotted spoon to a colander—do not tip the pot to avoid breaking them.
  6. Dry 5 minutes: Spread the fries in a single layer on two tea towel-lined trays and allow them to steam dry for 5 minutes to remove surface moisture.
  7. Prepare oil: Pour about 3 cm (1.2 inches) of canola or vegetable oil into a deep pot at least 10 cm (4 inches) high. Ensure at least 7 cm (3 inches) of space remains from oil surface to the pot’s rim for safety.
  8. Separate into batches: Divide fries into 3 equal batches for frying.
  9. Heat oil: Heat oil over medium-high heat to 205°C (400°F).
  10. First fry (blanching) batch 1: Lower one-third of the first batch fries carefully into the hot oil using a slotted spoon, pause 10 seconds, add another third, pause 10 seconds, then add the final third. This gradual lowering prevents temperature crashes and sticking.
  11. Fry 50 seconds: Fry them for 50 seconds, moving fries gently once or twice, then remove to paper towel-lined trays in a single layer. The fries will still be pale and soft.
  12. Repeat first fry: Repeat the blanching process with batches 2 and 3, reheating oil to 205°C (400°F) before cooking each batch.
  13. Cool fries: Let all blanched fries cool for 30 minutes at room temperature to rest and firm up.
  14. Prepare for second fry: Line a large bowl with paper towels to drain the fries after frying.
  15. Second fry (final crisping): Heat oil again to 205°C (400°F). Fry half the fries for 4 minutes, moving gently twice, until golden brown and crispy. Drain in the prepared bowl. Repeat with the remaining fries.
  16. Season & serve: Immediately sprinkle fries with salt, sea salt flakes, or your choice of seasoning (such as rosemary salt or shaker fries seasoning). Toss well and serve hot.
  17. Storage tip: These fries remain crispy even after cooling. For large batches, repeat frying and cooling steps as needed to maintain optimum texture.

Notes

  • Use floury potatoes such as Russet, Maris Piper, or King Edward for best texture.
  • White vinegar in the simmer water helps maintain the fries’ crispiness.
  • Do not soak fries for extended periods; brief submersion prevents browning and removes excess starch.
  • Be careful removing fries from simmer water to avoid breakage.
  • Oil depth and pot size are critical for safety and frying evenness.
  • Tempering batch additions to hot oil prevents temperature drops and soggy fries.
  • Double frying—a quick blanch fry followed by a longer crisp fry—is key to perfect texture.
  • Fries stay crispy even once cooled, making them great for advance preparation.
  • Season fries right after frying for best adherence of seasonings.

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