Crispy French Fries Recipe

Introduction

Crispy French fries are a classic favorite, perfect as a snack or side dish. This recipe shows you how to achieve fries that are golden, crunchy on the outside, and tender inside by using a double frying technique.

Ingredients

• 1 kg floury potatoes (e.g., Russet)
• 2 tbsp white vinegar
• 1 tbsp kosher salt
• 1 liter canola or vegetable oil
• Salt for seasoning

Instructions

1. Step 1: Peel and cut the potatoes into thin 6mm (¼-inch) fries.
2. Step 2: Place the cut fries in a pot with cold water, the vinegar, and 1 tbsp of kosher salt. Bring to a boil and simmer for 10 minutes until just tender.
3. Step 3: Carefully drain the fries and let them steam dry completely on a towel-lined tray.
4. Step 4: Heat the oil to 400°F (205°C). Fry the potatoes in small batches for 50-60 seconds until they are pale and soft. Drain and let cool completely for at least 30 minutes.
5. Step 5: Reheat the oil to 400°F (205°C). Fry the cooled fries in batches for about 4 minutes until deep golden brown and crispy.
6. Step 6: Drain the fries and immediately toss with salt in a large bowl. Serve hot.

Tips & Variations

• Using floury potatoes like Russets gives the best texture for crispy fries.
• Double frying is key to a perfect crunch and fluffy interior.
• If you don’t have a thermometer, test the oil by dropping a small piece of potato in; it should bubble vigorously.
• Try seasoning your fries with garlic powder, smoked paprika, or fresh herbs for extra flavor.

Storage

Store leftover fries in an airtight container in the refrigerator for up to 2 days. To reheat, spread them on a baking sheet and warm in a 400°F (200°C) oven for 5–10 minutes to restore crispiness. Avoid microwaving, as it makes fries soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I soak the potatoes instead of boiling them first?

Soaking potatoes in cold water removes excess starch, but boiling with vinegar and salt helps tenderize the fries while maintaining shape. This method ensures fries crisp up better during frying.

What oil is best for frying French fries?

Use oils with a high smoke point like canola, vegetable, or peanut oil to prevent burning and maintain a clean flavor.

Crispy French Fries Recipe

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4.5 from 95 reviews

This Crispy French Fries recipe delivers perfectly golden and crunchy fries using a double-fry technique. The process includes parboiling the potatoes with vinegar to enhance texture, followed by two stages of frying to ensure a crisp exterior and soft interior. Ideal as a delicious side or snack, these fries are seasoned simply with salt and cooked in canola or vegetable oil for a classic taste and satisfying crunch.

• Author: Tim
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Frying
• Cuisine: American

Ingredients

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Potatoes and Preparation

• 1 kg floury potatoes (e.g., Russet)
• 2 tbsp white vinegar
• 1 tbsp kosher salt

Frying

• 1 liter canola or vegetable oil
• Salt for seasoning, to taste

Instructions

1. Peel and Cut Potatoes: Peel the potatoes and cut them into thin fries approximately 6mm (¼-inch) thick to ensure even cooking and optimal crispiness.
2. Parboil the Fries: Place the cut fries into a pot of cold water along with the white vinegar and 1 tablespoon of kosher salt. Bring to a boil, then lower the heat and simmer for 10 minutes until the fries are just tender but not falling apart.
3. Drain and Dry: Carefully drain the fries and transfer them onto a towel-lined tray. Let them steam dry completely to remove excess moisture, which is crucial for avoiding soggy fries during frying.
4. First Fry: Heat the oil in a deep fryer or large pot to 400°F (205°C). Fry the potatoes in small batches for 50-60 seconds until they are pale and soft but not colored. Drain and allow them to cool completely for at least 30 minutes, which helps develop the crispy texture later.
5. Second Fry: Reheat the oil to the same temperature, 400°F (205°C). Fry the cooled fries again in batches for about 4 minutes or until they turn a deep golden brown and achieve a crisp texture.
6. Toss with Salt and Serve: Immediately drain the fries on paper towels and transfer to a large bowl. Toss with salt to taste while still hot to enhance flavor. Serve the crispy French fries fresh and enjoy their perfectly crunchy bite.

Notes

• Using floury potatoes such as Russet is key for fluffy interiors and crispy exteriors.
• Parboiling with vinegar helps prevent fries from breaking apart and enhances crispiness.
• Drying fries thoroughly before frying reduces oil splatter and sogginess.
• Double frying at high temperature ensures a crispy outside and tender inside.
• Fry in small batches to maintain oil temperature and cook fries evenly.

Keywords: Crispy French Fries, Double Fry, Homemade Fries, Classic French Fries, Side Dish, Potato Fries