Description
This recipe for Perfect Crispy French Fries delivers fries that remain crispy even after cooling, inspired by Kenji López-Alt’s groundbreaking method. Using floury potatoes, blanching, and a double-frying technique, these fries come out golden, fluffy inside, and irresistibly crisp, perfect for a delicious side dish or snack.
Ingredients
Scale
Main Ingredients
- 1 kg potatoes (floury type like Russet or Maris Piper)
- 2 tbsp white vinegar
- 1 tbsp cooking salt/kosher salt
- 1 litre canola or vegetable oil
Seasoning Options
- Table salt or sea salt flakes
- Shaker fries seasoning
- Rosemary salt
- Nori salt (optional)
Instructions
- Prepare Potatoes: Peel the potatoes and cut them into 6 mm (1/4 inch) thick fries using a serrated knife. Keep the cut fries submerged in a bowl of water to prevent browning while cutting.
- Rinse Fries: Transfer the cut fries to a colander and rinse under tap water for 15–20 seconds to remove surface starch.
- Simmer Fries: 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 reduce to low so the surface ripples gently without big bubbles. Simmer for 10 minutes, then carefully remove fries with a slotted spoon into a colander to drain without tipping.
- Dry Fries: Spread the fries out on two tea towel-lined trays and let them steam dry for 5 minutes.
- Heat Oil and Prepare Batches: Pour oil to a 3 cm (1.2 inch) depth in a tall pot ensuring at least 7 cm (3 inches) of clearance from oil surface to pot rim for safety. Separate fries into three batches for frying.
- First Fry (Fry #1): Heat oil to 205°C (400°F) over medium-high heat. Lower one-third of Batch 1 fries into the oil, wait 10 seconds, add the next third, wait 10 seconds, then add the remaining fries. Fry for 50 seconds, moving occasionally. Remove fries onto paper towel-lined trays. Repeat for Batches 2 and 3, reheating oil to 205°C between batches.
- Cool Fries: Allow all fries to cool for 30 minutes, spreading them out so they don’t stick together.
- Second Fry (Fry #2): Reheat oil to 205°C (400°F). Fry half the fries for 4 minutes, stirring twice until golden brown and crispy. Drain in a paper towel-lined bowl. Repeat with remaining fries.
- Season and Serve: Sprinkle fries with your choice of salt or seasoning. Toss well and serve immediately. The fries will remain crispy even once cooled.
Notes
- Use floury or starchy potatoes (Russet, Sebago, Maris Piper) for best crispiness; waxy potatoes won't yield proper texture.
- White distilled vinegar helps remove excess starch for crispy fries.
- If only table salt is available, use 2 teaspoons instead of 1 tablespoon kosher salt.
- A serrated knife roughens the surface for added crispiness but is not mandatory.
- Simmer fries gently without vigorous boiling to avoid breaking them.
- Use a tall pot with plenty of headroom to prevent oil from bubbling over.
- Pause for 10 seconds when adding fries to hot oil during first fry to minimize bubbling.
- Adjust seasoning carefully as fries already have some salt after blanching.
- For large batches, flash-fry leftovers for 30 seconds to reheat without losing crispness.
- Fries freeze well after the first fry; freeze on trays then store in bags. Cook frozen fries for 4½ minutes before serving.
Nutrition
- Serving Size: 1 serving (approx. 250 g fries)
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
