The Secret To Crispy French Fries
About this recipe
Crispy French fries are a beloved side dish, and with this recipe from Tasty, you can achieve that perfect crunch right at home. The key to success lies in the 'three cook method': boil, fry, and then fry again. While it may take some extra time, the results are well worth the effort!
Using russet potatoes, which are high in starch and low in moisture, ensures that your fries will have a fluffy interior and a crispy exterior. This method also includes some clever techniques to enhance the texture and flavor of your fries.
Ingredient notes
- Use jumbo russets for longer fries.
- You'll need 1.5 tablespoons of vinegar per 8 cups of water for boiling.
- Peanut oil is preferred for frying, but canola or beef tallow can also be used.
Tips from Tasty’s video
- Soaking the potato batons in cold water for at least 30 minutes is crucial to remove excess starch, making the fries crispier and preventing them from browning too fast in the oil.
- After boiling, let the fries sit at room temperature for at least an hour until they look matte and feel dry; this step is essential for achieving crispy fries.
- Fry the potatoes in batches and avoid overcrowding the pot to ensure even cooking.
Good to know
- What is the 'three cook method'?
- The 'three cook method' involves boiling the fries first, then frying them at a lower temperature, and finally frying them again at a higher temperature to achieve maximum crispiness.
- Why do I need to soak the potatoes before frying?
- Soaking the potatoes in cold water removes excess starch and sugars, which helps make the fries crispier and prevents them from browning too quickly in the oil.
- What type of potatoes should I use for fries?
- Russet potatoes are recommended because they are high in starch and low in moisture, which is ideal for achieving a fluffy interior and crispy exterior.
- How long should I let the fries rest after the first fry?
- Let the fries rest at room temperature for at least 30 minutes or up to 2 hours after the first fry to allow the crust to set.
No life story here — the video and the recipe are the whole point. All credit to Tasty: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Peel the russet potatoes and trim a thin slice off the bottom to create a flat base.
- 2
Cut the potatoes into 1/4 inch slices, then cut those slices into batons.
- 3
Soak the potato batons in cold water for at least 30 minutes to remove excess starch.
- 4
Rinse the soaked potatoes in cold water to remove any lingering starch.
- 5
In a deep pot, add enough cold water to cover the potatoes by at least 2 inches. Add vinegar, baking soda, and a generous amount of salt.
- 6
Bring the water to a boil and cook the potatoes for 1 to 2 minutes until tender.
- 7
Strain the potatoes into a colander and let them sit for 10 minutes to evaporate moisture.
- 8
Transfer the potatoes to a paper towel-lined rack, cool to room temperature, and pat dry with more paper towels. Let them sit for at least 1 hour until they look matte and feel dry.
- 9
Heat peanut oil in a deep pot to between 300°F and 325°F.
- 10
Add the fries in batches and fry for 4 to 6 minutes until pale in color and crispy. Do not overcrowd the pot.
- 11
Transfer the fries to a wire rack set over a baking sheet and let them rest at room temperature for at least 30 minutes or up to 2 hours.
- 12
Increase the oil temperature to 375°F for the final fry.
- 13
Fry the potatoes for 1 to 2 minutes until golden brown and crisp.
- 14
Place the fries in a paper towel-lined bowl, season with salt, and toss.
Heads up — we had to guess a little:
- The quantity of potatoes is inferred based on typical serving sizes for fries.
Credit where it’s due: this recipe was transcribed from Tasty’s original video on YouTube. Follow them there — it’s their dish.
Are you Tasty? Claim this page or ask us to take it down. Your call, always.
