Crispy French Fries

Pro tips

• Cut potatoes into uniform thickness (roughly ¼-inch) so they cook evenly during both frying stages.
• Don't skip the chilling step between fries—it allows starch to set and ensures maximum crispness on the second fry.
• Use fresh oil for the second fry if possible; oil at 350°F is ideal for achieving deep golden color without burning.
• Pat the potatoes completely dry with paper towels after the alkaline boil and after chilling to prevent splattering and ensure crispness.

Substitutions

• Water → vegetable or beef broth (adds subtle savory flavor)
• Russet potato → Yukon Gold (produces slightly less crispy fries but smoother texture)
• Olive oil → vegetable or peanut oil (vegetable oil produces lighter color, peanut oil adds nuttiness)

Storage & make-ahead

Store cooled fries in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 5–7 minutes to restore crispness.

Equipment

deep-fry thermometer · heavy-bottomed pot or Dutch oven · slotted spoon or spider strainer

Why do you boil the fries in baking soda water?

Baking soda raises the pH of the water, which helps break down the potato surface and allows it to brown and crisp more effectively during frying.

How long should you chill the fries between frying stages?

Chill for at least 30 minutes after the first fry to allow the inside to set and the outside to cool before the second fry for maximum crispness.

Can you make these fries ahead of time?

Yes, complete the first fry, chill, then finish with the second fry just before serving for best texture and crispness.

What potato variety works best?

Russet potatoes are ideal because of their high starch content, which creates the crispest exterior and fluffiest interior.

How do you know when the fries are crispy enough?

The exterior should be deep golden brown and sound hollow when tapped; the inside should be tender when pierced with a fork.