The Best Way To Make French Fries At Home (Restaurant-Quality)
About this recipe
If you've ever craved perfectly crispy French fries that rival your favorite restaurant's, you're in the right place. This recipe, demonstrated by Chef Frank Proto, breaks down the steps to achieving that golden brown, fluffy inside without the sogginess that often plagues homemade fries.
Using russet potatoes and a two-step frying process, this method ensures your fries are not only delicious but also have the right texture. With a little patience and the right technique, you can make restaurant-quality fries right in your own kitchen.
Ingredient notes
- 4 medium russet potatoes are recommended for serving size.
- Duck fat or any high smoke point oil can be used for frying, with a quantity of about 1 liter suggested.
Tips from Epicurious’s video
- Soaking the cut fries in cold water for 6 to 8 hours (or overnight) helps remove surface starch, which is key for achieving crispy fries.
- Blanch the fries in oil at 300°F (150°C) for 3 to 5 minutes to cook them through without browning, then chill them in the fridge for 3 to 4 hours before the final fry at 375°F (190°C).
- Always dry the fries thoroughly after soaking to prevent dangerous splattering when they hit the hot oil.
Good to know
- Why do I need to soak the fries in water?
- Soaking the fries helps remove surface starch, which is crucial for achieving crispy fries.
- What type of oil should I use for frying?
- Duck fat is recommended for its flavor and high smoke point, but you can also use vegetable oil, canola oil, or peanut oil.
- How long should I blanch the fries?
- Blanch the fries for 3 to 5 minutes in oil at 300°F (150°C) until they are cooked through but not browned.
- Why do I need to chill the fries after blanching?
- Chilling the fries ensures they are cold, which helps achieve a crispy exterior and fluffy interior when fried at a higher temperature.
No life story here — the video and the recipe are the whole point. All credit to Epicurious: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Choose 4 medium russet potatoes for frying.
- 2
Using a French mandolin, cut the potatoes into long, slender fries.
- 3
Place the cut fries into a bowl of cold water to remove surface starch.
- 4
Rinse the fries in clean water and soak them in the fridge for 6 to 8 hours or overnight.
- 5
After soaking, dry the fries thoroughly with a towel to remove excess moisture.
- 6
Heat duck fat or high smoke point oil in a pot to about 300°F (150°C).
- 7
Blanch the fries in the hot oil for 3 to 5 minutes until they are cooked through but not browned.
- 8
Remove the blanched fries from the oil and let them cool on a wire rack.
- 9
Chill the blanched fries in the fridge for 3 to 4 hours to ensure they are cold.
- 10
Heat the oil to 375°F (190°C) for the final fry.
- 11
Fry the chilled fries in batches until they are golden brown and crispy, about 3 to 5 minutes per batch.
- 12
Remove the fries from the oil and drain them well.
- 13
Season the fries with fine sea salt immediately after frying.
- 14
Serve the fries with a dipping sauce made of ketchup, mayonnaise, and Sriracha.
Heads up — we had to guess a little:
- Estimated quantity of potatoes based on serving size.
- Estimated quantity of oil for frying based on typical usage.
- Assumed reasonable amounts for ketchup, mayonnaise, and Sriracha for serving.
Credit where it’s due: this recipe was transcribed from Epicurious’s original video on YouTube. Follow them there — it’s their dish.
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