Finally, here it is – The perfect french fries recipe! Based on a ground-breaking method from the legendary Kenji López-Alt’s The Food Lab, these hot chips are so crispy they stay that way even after they’ve gone cold. It’s rare to find fries this good even at up-market bistros!
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Perfect French Fries
In a nutshell, here it is: Soak potatoes, dry potatoes, fry potatoes, drain potatoes, then fry again!
Prep: 0 20min0
Total: 0 2h50min0
Yield: s: 8 servings
Ingredients:
- 5 pounds russet potatoes
- Vegetable or peanut oil, for frying
- Sea salt
Instruction:
- Peel and rinse the potatoes. Then cut them into sticks by cutting the potato in 4 or 5 vertical pieces, and then cutting each piece into sticks.
- Place them in a large bowl and cover with cold water. Allow them to soak, 2 to 3 hours. (You can also stick them in the fridge and let them soak overnight.)
- When you’re ready to make the fries, drain off the water and lay the potatoes on 2 baking sheets lined with paper towels. Blot with paper towels to dry them.
- Heat a few inches of oil in a heavy pot to 300 degrees F. In 3 or 4 batches, cook the potatoes until soft, 4 to 5 minutes per batch. They should not be brown at this point! You just want to start the cooking process. Remove each batch and drain on new/dry paper towels.
- Once all the potatoes have been fried at 300 degrees F, turn up the heat until the oil reaches 400 degrees F. When the oil’s hot, start frying the potatoes in batches again, cooking until the fries are golden and crisp. Remove the potatoes from the oil and drain on paper towels.
- Sprinkle with sea salt and dive in!
Perfect Crispy French Fries
Recipe video above. If you want French fries that stay crispy for a good 15 minutes – even after they’ve gone cold(!) – this is the recipe for you. Adapted from a ground-breaking method documented in The Food Lab by the legendary Kenji López-Alt, read in post for why this recipe works and makes the best French fries!I really hope you try this one day so you can experience the awesomeness of homemade French fries. McDonald’s is incomparable!
Prep: 10min
Ingredients:
- 1 kg / 2 lb (3 – 4) floury potatoes ( (Note 1, Aus: Sebago/dirt aka brushed, US: Russet/Idaho, UK: Maris Piper, King Edward))
- 2 tbsp white vinegar ((Note 2))
- 1 tbsp cooking salt / kosher salt ((Note 3))
- 1 litre/quart canola/vegetable oil
- Salt – table salt or sea salt flakes
- Shaker fries seasoning
- Rosemary salt
- Nori salt (coming soon)
Instruction:
- {‘@type’: ‘HowToStep’, ‘text’: ‘Cut: Peel the potatoes. Cut into 6 mm / 1/4″ French fries using a serrated knife. (Note 4)’, ‘name’: ‘Cut: Peel the potatoes. Cut into 6 mm / 1/4″ French fries using a serrated knife. (Note 4)’, ‘url’: ‘https://www.recipetineats.com/french-fries/#wprm-recipe-72042-step-0-0’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘Keep cut fries submerged in a bowl of water to prevent them from going brown while you cut the remainder. (No need for actual soaking beyond this.)’, ‘name’: ‘Keep cut fries submerged in a bowl of water to prevent them from going brown while you cut the remainder. (No need for actual soaking beyond this.)’, ‘url’: ‘https://www.recipetineats.com/french-fries/#wprm-recipe-72042-step-0-1’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘Rinse: Transfer potatoes to a colander and rinse under tap water for 15 – 20 seconds.’, ‘name’: ‘Rinse: Transfer potatoes to a colander and rinse under tap water for 15 – 20 seconds.’, ‘url’: ‘https://www.recipetineats.com/french-fries/#wprm-recipe-72042-step-0-2’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘Simmer: Place fries in a large pot with 2 litres/quarts of cold tap water, vinegar and salt. Bring to a boil over high heat then immediately reduce stove to low so the surface is rippling gently (Note 5), not big bubbles. Cook for 10 minutes then carefully remove using a slotted spoon into a colander (do not tip into colander, fries will break).’, ‘name’: ‘Simmer: Place fries in a large pot with 2 litres/quarts of cold tap water, vinegar and salt. Bring to a boil over high heat then immediately reduce stove to low so the surface is rippling gently (Note 5), not big bubbles. Cook for 10 minutes then carefully remove using a slotted spoon into a colander (do not tip into colander, fries will break).’, ‘url’: ‘https://www.recipetineats.com/french-fries/#wprm-recipe-72042-step-0-3’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘Dry 5 min: Spread the fries on 2 tea towel lined trays. Leave to steam dry for 5 minutes.’, ‘name’: ‘Dry 5 min: Spread the fries on 2 tea towel lined trays. Leave to steam dry for 5 minutes.’, ‘url’: ‘https://www.recipetineats.com/french-fries/#wprm-recipe-72042-step-0-4’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘Pot: Pour 3 cm / 1.2″ of oil in a pot that is at least 10cm/4″ high (⚠️for safety, need at least 7 cm / 3″ from oil surface to rim of pot, Note 6)’, ‘name’: ‘Pot: Pour 3 cm / 1.2″ of oil in a pot that is at least 10cm/4″ high (⚠️for safety, need at least 7 cm / 3″ from oil surface to rim of pot, Note 6)’, ‘url’: ‘https://www.recipetineats.com/french-fries/#wprm-recipe-72042-step-0-5’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘Separate the fries into 3 Batches (for cooking).’, ‘name’: ‘Separate the fries into 3 Batches (for cooking).’, ‘url’: ‘https://www.recipetineats.com/french-fries/#wprm-recipe-72042-step-0-6’}
- {‘@type’: ‘HowToSection’, ‘name’: ‘Fry #1’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Heat oil to 205°C/400°F over medium high heat.’, ‘name’: ‘Heat oil to 205°C/400°F over medium high heat.’, ‘url’: ‘https://www.recipetineats.com/french-fries/#wprm-recipe-72042-step-1-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘⚠️10 sec pause (Note 7): Lower 1/3 of Batch 1 fries into the oil using a slotted spoon. WAIT 10 seconds, add another 1/3 of the fries, wait 10 seconds, then add the remaining Batch 1 fries.’, ‘name’: ‘⚠️10 sec pause (Note 7): Lower 1/3 of Batch 1 fries into the oil using a slotted spoon. WAIT 10 seconds, add another 1/3 of the fries, wait 10 seconds, then add the remaining Batch 1 fries.’, ‘url’: ‘https://www.recipetineats.com/french-fries/#wprm-recipe-72042-step-1-1’}, {‘@type’: ‘HowToStep’, ‘text’: ’50 sec fry: Fry for 50 seconds, moving them around once or twice. Then remove with a slotted spoon onto 2 paper towel lined trays, spread out in a single layer. The fries will still be white and floppy.’, ‘name’: ’50 sec fry: Fry for 50 seconds, moving them around once or twice. Then remove with a slotted spoon onto 2 paper towel lined trays, spread out in a single layer. The fries will still be white and floppy.’, ‘url’: ‘https://www.recipetineats.com/french-fries/#wprm-recipe-72042-step-1-2’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Repeat Fry #1 with Batches 2 and 3, ensuring the oil is back at 205°C/400°F before cooking.’, ‘name’: ‘Repeat Fry #1 with Batches 2 and 3, ensuring the oil is back at 205°C/400°F before cooking.’, ‘url’: ‘https://www.recipetineats.com/french-fries/#wprm-recipe-72042-step-1-3’}]}
- {‘@type’: ‘HowToSection’, ‘name’: ‘Fry #2’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ’30 min cool: Leaves fries to cool for 30 minutes.’, ‘name’: ’30 min cool: Leaves fries to cool for 30 minutes.’, ‘url’: ‘https://www.recipetineats.com/french-fries/#wprm-recipe-72042-step-2-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Line a large bowl with paper towels – for draining and tossing.’, ‘name’: ‘Line a large bowl with paper towels – for draining and tossing.’, ‘url’: ‘https://www.recipetineats.com/french-fries/#wprm-recipe-72042-step-2-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Fry #2: Heat oil to 205°C/400°F. Fry half the French fries for 4 minutes, moving them around twice, or until golden brown and crispy. Drain in the lined bowl, then repeat with remaining fries.’, ‘name’: ‘Fry #2: Heat oil to 205°C/400°F. Fry half the French fries for 4 minutes, moving them around twice, or until golden brown and crispy. Drain in the lined bowl, then repeat with remaining fries.’, ‘url’: ‘https://www.recipetineats.com/french-fries/#wprm-recipe-72042-step-2-2’}]}
- {‘@type’: ‘HowToSection’, ‘name’: ‘Season & serve!’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Sprinkle fries with salt or seasoning or choice. (Note 8) Toss and serve!’, ‘name’: ‘Sprinkle fries with salt or seasoning or choice. (Note 8) Toss and serve!’, ‘url’: ‘https://www.recipetineats.com/french-fries/#wprm-recipe-72042-step-3-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Fries will stay crispy even once cool. See note for large batch cooking tip.’, ‘name’: ‘Fries will stay crispy even once cool. See note for large batch cooking tip.’, ‘url’: ‘https://www.recipetineats.com/french-fries/#wprm-recipe-72042-step-3-1’}]}
How to Make French Fries
FAQ
What is the secret to good french fries?
A properly made fry must hit the oil twice–once at a lower temperature, and then again at 350 degrees Fahrenheit–to get the perfect creamy interior and crunchy exterior. Before all that, though, the secret is to briefly poach them in boiling water (or “blanch” them) before they go into the hot oil.
Why do you soak french fries in water before frying?
The soaking, Mr. Nasr said, is the secret to the crisp texture of the fries. It draws out the starch, making them more rigid and less likely to stick together. The cooks fry them twice, first blanching them until slightly limp in peanut oil heated to 325 degrees, and again in 375-degree oil to crisp and brown them.
What do you soak french fries in before frying?
Place them in a large bowl and cover with cold water. Allow them to soak, 2 to 3 hours. (You can also stick them in the fridge and let them soak overnight.) When you’re ready to make the fries, drain off the water and lay the potatoes on 2 baking sheets lined with paper towels.
How to make french fries step by step?
Step 1 / 4 Chop the potatoes
- Step 3 / 4 Deep fry the potato fries. Now, heat the oil in a deep bottomed pan. Once the smoke starts appearing, reduce the flame and allow it to acquire a lower temperature. …
- Step 4 / 4 Sprinkle salt and pepper and serve hot. Drain excess oil and place them on an absorbent paper.
