Description
This recipe yields perfectly crispy homemade French fries that stay crunchy for at least 15 minutes after cooking, even when cooled. Adapted from Kenji López-Alt’s method in The Food Lab, these French fries use a two-step frying technique and simple ingredients to create restaurant-quality fries at home.
Ingredients
Potatoes and Prep
- 1 kg / 2 lb (3 – 4) floury potatoes (e.g., Sebago, Russet/Idaho, Maris Piper, or King Edward)
- 2 tbsp white vinegar
- 1 tbsp cooking salt or kosher salt
Oil
- 1 litre / 1 quart canola or vegetable oil
Seasoning (choose one)
- Salt – table salt or sea salt flakes
- Shaker fries seasoning
- Rosemary salt
- Nori salt (optional)
Instructions
- Cut Potatoes: Peel the potatoes and slice them into 6 mm (1/4 inch) thick French fries using a serrated knife. Submerge cut fries in a bowl of water to prevent oxidation and browning while you finish cutting.
- Rinse Fries: Transfer fries to a colander and rinse them under cold running water for 15 to 20 seconds to remove excess starch.
- Simmer Fries: Place fries in a large pot with 2 liters/quarts of cold water, add the white vinegar and salt, then bring to a boil over high heat. Immediately reduce the heat to low so the water surface is gently rippling, not boiling vigorously. Simmer the fries for 10 minutes.
- Drain and Dry: Using a slotted spoon, carefully remove fries from the pot and transfer them to a colander without tipping to avoid breaking. Spread the fries on two tea towel-lined trays and leave them to steam dry for 5 minutes.
- Prepare Oil: Pour about 3 cm (1.2 inches) of oil into a deep pot (minimum 10 cm or 4 inches high for safety) ensuring at least 7 cm (3 inches) clearance from oil surface to the rim.
- Fry First Batch (Fry #1): Divide fries into three equal batches. Heat oil to 205°C (400°F) over medium-high heat. Lower one third of the first batch into the oil, wait 10 seconds, add another third, then after 10 seconds add the rest. Fry for 50 seconds, stirring gently once or twice. Remove fries with a slotted spoon and drain on paper towel-lined trays. The fries will appear white and floppy. Repeat for remaining batches, reheating oil to 205°C before each batch.
- Cool Fries: Allow fries to cool for 30 minutes at room temperature spread out in a single layer.
- Fry Second Time (Fry #2): Reheat oil to 205°C (400°F). Fry half the cooled fries for 4 minutes, stirring twice, until golden brown and crispy. Drain on paper towels lined in a large bowl. Repeat with the remaining fries.
- Season and Serve: Immediately sprinkle fries with chosen seasoning like salt, rosemary salt, or shaker fries seasoning. Toss to coat evenly and serve. The fries will remain crispy even after cooling.
Notes
- Use floury potatoes such as Russet or Sebago for best texture.
- Vinegar in the simmering water helps release starch and improves the crispiness.
- Do not soak the fries for a long time; just keep submerged while cutting and rinse briefly.
- Maintain oil temperature carefully for consistent frying results.
- Letting fries cool between fry steps is crucial to achieve extra crispiness.
- For large batches, cook in smaller batches to keep oil temperature steady.
- Use a serrated knife to get clean-cut fries for even cooking.
- Pat fries dry well before frying to avoid oil splatter and soggy fries.
- This method produces fries that stay crispy even after they cool.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side
- Method: Frying
- Cuisine: American
