Print

Perfect Crispy French Fries Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 1 review

This recipe delivers perfectly crispy French fries with a two-step frying technique that produces a golden, crunchy exterior and a fluffy interior. Using floury potatoes and a careful simmer before frying helps achieve the ideal texture. Various seasoning options allow customization to your taste.

Ingredients

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 (coming soon)

Instructions

  1. Cut: Peel the potatoes and cut them into 6 mm (1/4 inch) wide French fries using a serrated knife to ensure clean edges.
  2. Prevent Browning: Keep the cut fries submerged in a bowl of water while you finish cutting the remainder to prevent oxidation and browning. No need to soak longer than the cutting time.
  3. Rinse: Transfer potatoes to a colander and rinse under cold tap water for 15 to 20 seconds to remove excess starch.
  4. Simmer: Place fries in a large pot with 2 litres/quarts cold tap water, white vinegar, and salt. Bring to a boil over high heat, then reduce heat to low so the surface ripples gently without large bubbles. Cook for 10 minutes, then carefully remove fries using a slotted spoon into a colander without tipping to avoid breakage.
  5. Dry: Spread the fries on two trays lined with tea towels and leave to steam dry for 5 minutes. This step helps remove moisture for crispiness.
  6. Prepare Oil: Pour about 3 cm (1.2 inches) of canola or vegetable oil into a pot at least 10 cm (4 inches) high, ensuring at least 7 cm (3 inches) oil-to-rim clearance for safety.
  7. Batch Fries: Separate the fries into 3 equal batches for frying.
  8. First Fry – Batch 1: Heat oil to 205°C (400°F) over medium-high heat. Lower one third of the first batch fries using a slotted spoon. Wait 10 seconds before adding the next third, then wait another 10 seconds and add the last third. Fry for 50 seconds, stirring once or twice gently. Remove fries with a slotted spoon onto trays lined with paper towels, spreading in a single layer. They will be white and floppy at this stage.
  9. Repeat First Fry: Repeat the above frying process with batches 2 and 3, ensuring oil temperature returns to 205°C (400°F) before each batch.
  10. Cool: Let the fries cool for 30 minutes before the second fry to achieve maximum crispiness.
  11. Second Fry – Half Batch: Increase oil to 205°C (400°F). Fry half the fries for 4 minutes while stirring twice gently until golden brown and crisp. Drain in a large bowl lined with paper towels.
  12. Second Fry – Remaining Fries: Repeat the frying and draining process with the remaining fries.
  13. Season & Serve: Immediately season fries with your choice of salt, shaker fries seasoning, rosemary salt, or nori salt. Toss to coat evenly and serve hot. Fries remain crispy even after cooling.

Notes

  • Use floury potato varieties such as Russet (US), Maris Piper (UK), or Sebago (Australia) for best texture.
  • The vinegar in the simmer water helps remove excess starch and improves crispiness.
  • Maintain oil depth and temperature carefully to avoid oil spilling or undercooked fries.
  • Cut fries evenly at about 6 mm thickness for consistent cooking.
  • Do not soak fries for extended periods in water; brief submersion is sufficient.
  • Allow fries to cool between frying stages to develop a fluffy interior and crispy exterior.
  • Season immediately after frying for best adherence of spices.
  • For large batches, fry in multiple smaller batches to maintain oil temperature.

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