Description
Learn how to make the perfect crispy French fries at home with this easy-to-follow recipe. These fries are crunchy on the outside and fluffy on the inside, making them an irresistible snack or side dish for any occasion.
Ingredients
Units
Scale
Potatoes:
- 1 kg / 2 lb floury potatoes (e.g., Sebago/dirt, Russet/Idaho, Maris Piper)
Other:
- 2 tbsp white vinegar
- 1 tbsp cooking salt or kosher salt
- 1 litre canola or vegetable oil
- Seasoning of choice (e.g., salt, shaker fries seasoning, rosemary salt, Nori salt)
Instructions
- Cut: Peel and cut potatoes into 6 mm / 1/4″ French fries.
- Rinse: Rinse cut potatoes under water for 15 – 20 seconds.
- Simmer: Boil potatoes with water, vinegar, and salt. Cook for 10 minutes, then drain.
- Dry: Spread fries on trays and let steam dry for 5 minutes.
- Fry #1: Fry first batch at 205°C/400°F in oil for 50 seconds, then repeat with remaining batches.
- Fry #2: Cool fries for 30 minutes, then fry for 4 minutes until golden brown and crispy.
- Season & serve: Sprinkle with seasoning, toss, and serve!
Notes
- Potato type matters for crispiness – use floury/starchy potatoes.
- Vinegar prevents potatoes from turning mushy during blanching.
- Adjust salt quantity based on type (table or kosher salt).
- Use a serrated knife for rougher surface on fries.
- Simmering for 10 minutes removes excess sugar for crispiness.
- Ensure sufficient headroom in the pot for oil bubbling.
- Pause between adding fries in Fry #1 reduces oil bubbling.
- Season fries after frying and adjust salt as needed.
- Reheat earlier batches for large batches.
- Freeze fries after Fry #1 for future use.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 350
- Sugar: Negligible
- Sodium: Varies based on salt amount
- Fat: Approx. 20g
- Saturated Fat: 2g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: Approx. 40g
- Fiber: Approx. 4g
- Protein: Approx. 3g
- Cholesterol: 0mg
