Crispy French Fries Recipe
These Crispy French Fries are perfectly golden and crunchy on the outside, with a tender interior. Made using russet potatoes that are soaked, par-cooked, and double-fried to ensure ultimate crispiness. Ideal for a classic side dish or snack.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Frying
- Cuisine: American
Ingredients
Ingredients
- 4 russet potatoes (about 3 pounds), washed and scrubbed
- Kosher salt, to taste
- 2 quarts neutral oil (such as vegetable or canola oil), for frying
Instructions
- Prepare the potatoes: Fill a large bowl with cold water and set it near your prep station. Slice the russet potatoes into ¼-inch sticks by trimming one side for stability, then slicing lengthwise into ¼-inch slices and again lengthwise into ¼-inch sticks. Add the cut potatoes to the cold water to prevent browning as you finish slicing.
- Soak the potatoes: Drain the water and rinse the potatoes under cold running water to remove excess starch. Refill the bowl with cold water and soak the potatoes for at least 30 minutes in the refrigerator, which helps improve crispiness.
- Par-cook the potatoes: Bring a large pot of salted water to a boil, seasoning the water like pasta water. Drain the soaking water from the potatoes, then add them to the boiling water and cook for 4 minutes until just tender but not fully cooked. Using a spider or small strainer, transfer the potatoes to a paper towel-lined baking sheet and pat them completely dry to prevent splattering during frying.
- Heat the oil: In a large heavy-bottomed pot, heat 2 quarts of neutral oil to 375°F (190°C). Prepare a baking sheet lined with paper towels and, if available, a wire rack to drain the fries after frying.
- Fry the potatoes: Fry the potatoes in batches to avoid overcrowding, cooking each batch for about 4 minutes until they turn golden brown and crisp. Carefully remove the fries with a slotted spoon or spider to drain on the prepared baking sheet.
- Season and serve: Immediately sprinkle the hot fries with kosher salt to taste and serve them while warm and crispy for the best flavor and texture.
Notes
- Soaking the potatoes removes excess starch, which is key for crispy fries.
- Drying the potatoes thoroughly before frying prevents dangerous oil splatters.
- Frying in small batches maintains the oil temperature and prevents soggy fries.
- Using a wire rack to drain fries helps keep them crispy compared to just using paper towels.
- Russet potatoes are preferred for their starchy content and texture ideal for frying.
Find it online: https://recipethrive.com/crispy-french-fries-recipe/
