Crispy French Fries
Crispy French Fries made with a proven double-fry method using russet potatoes that are soaked to remove starch, par-cooked at 160°C, cooled, then finished at 200°C for deep golden crispness that lasts.
Crispy French Fries made with a proven double-fry method using russet potatoes that are soaked to remove starch, par-cooked at 160°C, cooled, then finished at 200°C for deep golden crispness that lasts.
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Peel potatoes and cut into 1 cm / 0.4 inch thick batons (fries).
Place cut fries in a large bowl of cold water and soak for 30 minutes to 1 hour to remove excess starch.
Drain and dry the fries thoroughly with paper towels or a clean kitchen towel — they must be completely dry.
Heat oil in a large heavy-based pot to 160°C / 320°F.
Cook fries in batches for 3–4 minutes until cooked through but not yet golden. They should be soft and pale.
Remove and drain on paper towels. Spread out and let cool completely (at least 10–15 minutes, or refrigerate up to 24 hours).
Heat oil to 200°C / 390°F.
Fry the par-cooked fries in batches for 3–4 minutes until deep golden and crispy.
Drain on paper towels, sprinkle immediately with salt, and serve hot.
Store cooled fries in an airtight container at room temperature for up to 2 days; reheat in a 200°C/390°F oven for 3–5 minutes to restore crispness. Alternatively, par-cook fries (step 1–6) and refrigerate up to 24 hours before the final fry.
Large heavy-based pot · Cooking thermometer (essential for oil temperature accuracy) · Paper towels · Slotted spoon or spider strainer
Soaking for 30 minutes to 1 hour removes excess starch, which is essential for achieving a crispy exterior and fluffy interior.
No. Cooling for at least 10–15 minutes (or refrigerating up to 24 hours) allows the interior to set, which is critical for the second fry to crisp the exterior properly.
First fry at 160°C/320°F for 3–4 minutes until pale and cooked through; second fry at 200°C/390°F for 3–4 minutes until deep golden.
Pat them thoroughly with paper towels or a clean kitchen towel until no moisture remains on the surface; any water will cause splattering and prevent crispness.
Russet potatoes are ideal due to their high starch content. Waxy varieties will not crisp as well and may become mushy.
