Crispy French Fries
Golden fries that are crispy outside and fluffy inside. The double-fry method (or double-bake) is the restaurant secret.
by Culicious Kitchen
Ingredients
- 1 kg floury potatoes
- vegetable oil
- salt
Method
- 1
Cut the potatoes (peeled or not) into even 1cm-thick batons. Even sizing means even cooking.
- 2
Soak the cut fries in cold water for at least 30 minutes to rinse off surface starch — this is the key to crispiness. Then drain and dry them VERY well with a towel (wet fries spit and won't crisp).
- 3
First fry (the blanch): heat oil to 150°C/300°F and fry the dried fries in batches for 5-6 minutes until soft and pale but not browned. Lift out and drain.
- 4
Let them cool for at least 10 minutes (you can do this stage ahead). Cooling sets them up for a crisp second fry.
- 5
Second fry: increase the oil to 190°C/375°F. Fry the cooled fries again in batches until deep golden and crisp, 2-3 minutes.
- 6
Drain on paper towels and immediately toss with salt while hot, so it sticks. Serve right away. (Oven method: same soak/dry, then toss in oil and bake at 220°C for ~30 min, turning.)
Cook it your way
Save it to scale servings, run step timers, and send the ingredients to a shopping list that skips what is already in your pantry.