Perfect Crispy French Fries Recipe
Introduction
These perfect crispy French fries are golden, crunchy on the outside, and fluffy on the inside. Using a simple double-fry technique and a touch of vinegar in the blanching step ensures fries that hold their texture and flavor. Ideal for a snack or a side dish, you’ll love making these at home.
Ingredients
- 1 kg / 2 lb (3 – 4) floury potatoes (e.g., Sebago, Russet/Idaho, Maris Piper, King Edward)
- 2 tbsp white vinegar
- 1 tbsp cooking salt / kosher salt
- 1 litre / quart canola or vegetable oil
- Salt (table salt or sea salt flakes) for seasoning
- Optional: shaker fries seasoning, rosemary salt, or nori salt
Instructions
- Step 1: Peel the potatoes and cut them into 6 mm / 1/4″ thick French fries with a serrated knife.
- Step 2: Keep the cut fries submerged in a bowl of water to prevent browning while you finish cutting.
- Step 3: Rinse the fries under cold tap water for 15-20 seconds using a colander.
- Step 4: Place fries in a large pot with 2 litres/quarts of cold water, vinegar, and salt. Bring to a boil over high heat, then reduce heat to low so the water surface ripples gently. Simmer for 10 minutes.
- Step 5: Carefully remove fries with a slotted spoon into a colander to drain without tipping, then spread on two tea towel-lined trays and let steam dry for 5 minutes.
- Step 6: Pour 3 cm / 1.2″ of oil into a pot at least 10 cm / 4″ high, leaving at least 7 cm / 3″ from oil surface to rim for safety.
- Step 7: Separate the fries into three batches for cooking.
- Step 8: Heat oil to 205°C / 400°F over medium-high heat.
- Step 9: For each batch, add fries in thirds, waiting 10 seconds between each addition. Fry for 50 seconds, moving occasionally, then remove with a slotted spoon onto paper towel-lined trays. Fries will be white and floppy at this stage. Repeat for all batches, ensuring oil returns to temperature each time.
- Step 10: Let fries cool for 30 minutes on trays.
- Step 11: Line a large bowl with paper towels for draining the second fry.
- Step 12: Reheat oil to 205°C / 400°F. Fry half the fries for 4 minutes, stirring twice, until golden brown and crispy. Drain in the lined bowl. Repeat with remaining fries.
- Step 13: Season fries with salt or your choice of seasoning, toss gently, and serve immediately.
Tips & Variations
- Use floury potatoes like Russets or Maris Piper for a fluffy interior.
- Adding vinegar to the blanching water helps fries keep their shape and crispness.
- Double frying ensures fries are crispy outside and tender inside.
- Experiment with different seasonings like rosemary salt or nori salt for unique flavors.
- Keep a thermometer handy to maintain steady oil temperature for best results.
Storage
Store leftover fries in an airtight container in the refrigerator for up to 2 days. To reheat and restore crispiness, spread fries out on a baking sheet and warm them in a 200°C (400°F) oven for 5-10 minutes. Avoid microwaving to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use sweet potatoes instead of regular potatoes?
Yes, but sweet potatoes have higher sugar content and lower starch, so they may brown faster and produce crispier but potentially more fragile fries. Adjust frying times accordingly.
Why do I add vinegar to the blanching water?
The vinegar strengthens the potato’s surface, preventing the fries from breaking apart and helping them maintain a crisp texture after frying.
Print
Perfect Crispy French Fries Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
Description
These Perfect Crispy French Fries are expertly cooked for maximum crunch and fluffy interiors. Using a double-fry method with a vinegar blanch and precise oil temperature control, these fries achieve the ideal golden crispiness. Seasoned simply with salt or your favorite seasoning, they remain crisp even when cooled, making them ideal for serving fresh or prepping in large batches.
Ingredients
Scale
Main Ingredients
- 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
- 1 litre/quart canola or vegetable oil
- Salt – table salt or sea salt flakes
- Shaker fries seasoning (optional)
- Rosemary salt (optional)
- Nori salt (optional, coming soon)
Instructions
- Prepare Potatoes: Peel the potatoes and cut them into 6 mm (1/4 inch) thick French fries using a serrated knife. Place cut fries into a bowl of water to prevent browning while cutting the rest.
- Rinse Fries: Transfer potatoes to a colander and rinse under tap water for 15-20 seconds to remove excess starch.
- Simmer Fries: In a large pot, combine 2 litres/quarts of cold tap water with 2 tbsp vinegar and 1 tbsp salt. Add the fries and bring the water to a boil over high heat. Immediately reduce heat to low so the water is gently rippling without large bubbles. Simmer for 10 minutes, then carefully remove fries with a slotted spoon into a colander without tipping to avoid breakage.
- Dry Fries: Spread the fries out on two trays lined with tea towels. Let them steam dry for 5 minutes to remove surface moisture.
- Prepare Oil: Pour 3 cm (1.2 inch) of canola or vegetable oil into a pot at least 10 cm (4 inches) tall. Ensure there is at least 7 cm (3 inches) between the oil surface and the pot rim for safety.
- Divide Fries: Separate the fries into three equal batches for frying.
- First Frying – Batch 1: Heat oil to 205°C (400°F) over medium-high heat. Carefully lower one third of the first batch fries into the oil using a slotted spoon. Wait 10 seconds, add another third, wait 10 more seconds, then add the last third. Fry for 50 seconds, gently moving fries once or twice. Remove fries with slotted spoon and spread them in a single layer on paper towel-lined trays. Fries will be white and floppy.
- Repeat First Fry: Repeat the first frying step with the other two batches, reheating oil to 205°C (400°F) between batches.
- Cool Fries: Let all fries cool for 30 minutes on the trays.
- Second Frying: Line a large bowl with paper towels for draining. Reheat oil to 205°C (400°F). Fry half of the fries for 4 minutes, moving them twice, until golden brown and crispy. Drain in the lined bowl. Repeat with the remaining fries.
- Season & Serve: Immediately sprinkle fries with table salt, sea salt flakes, or your choice of shaker seasoning such as rosemary salt or nori salt. Toss to coat evenly and serve hot. The fries will maintain crispiness even once cool.
Notes
- Use floury or starchy potato varieties for best texture (e.g. Russet, Maris Piper, King Edward).
- Vinegar in the simmer water helps maintain crispiness and prevents fries from becoming mushy.
- Use a thermometer to maintain accurate oil temperature for consistent frying results.
- Allowing 7 cm (3 inches) headspace in the pot prevents hot oil overflow and is important for safety.
- The 10-second pause when adding fries in batches prevents the oil temperature from dropping too rapidly and improves crispness.
- Fries remain crispy even after cooling, making them excellent for preparing in large batches ahead of time.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American
Keywords: crispy French fries, double fried fries, perfect fries recipe, homemade fries, deep frying potatoes
