French fries are a beloved snack around the world. Whether you enjoy them with your burger, as a side dish, or by themselves with a dipping sauce, crispy French fries are always a hit. Making the perfect crispy French fries at home is easier than you might think!
Why Make This Recipe
Making your own French fries allows you to control the ingredients, customize the seasoning, and achieve the desired level of crispiness. Plus, there’s something satisfying about enjoying fries made right in your own kitchen. This recipe will walk you through the steps to get that golden, crispy exterior and soft, fluffy interior.
How to Make Perfect Crispy French Fries
Ingredients:
- 1 kg / 2 lb (3 – 4) floury potatoes (like Sebago, Russet, or Maris Piper)
- 2 tbsp white vinegar
- 1 tbsp cooking salt / kosher salt
- 1 litre/quart canola/vegetable oil
- Salt (table salt or sea salt flakes)
- Shaker fries seasoning
- Rosemary salt
- Nori salt (coming soon)
Directions:
Cut: Peel the potatoes and cut them into 6 mm / 1/4″ thick French fries using a serrated knife. Keep the cut fries submerged in a bowl of water to prevent browning while you cut the rest.
Rinse: Transfer the potatoes to a colander and rinse them under running tap water for 15 – 20 seconds.
Simmer: Place the fries in a large pot with 2 litres/quarts of cold tap water, vinegar, and salt. Bring it to a boil over high heat, then reduce to low so the surface is gently rippling—not boiling. Cook for 10 minutes, then use a slotted spoon to carefully remove the fries into a colander.
Dry: Spread the fries on two tea towel-lined trays and leave them to steam dry for 5 minutes.
Pot: Pour about 3 cm / 1.2″ of oil into a pot that is at least 10 cm / 4″ high. It’s important to ensure there is at least 7 cm / 3″ between the oil surface and the rim of the pot for safety.
Fry #1: Fry the first batch of fries in the hot oil.
Fry #2: Repeat for the second batch.
Season & Serve: Once all fries are cooked, season them with your choice of salt and enjoy!
How to Serve Perfect Crispy French Fries
French fries can be served hot, straight from the fryer. They are perfect alongside burgers, sandwiches, or as a tasty snack on their own. You can also add your favorite toppings like cheese, chili, or gravy to elevate your fry experience.
How to Store Perfect Crispy French Fries
If you have any leftovers (though they are usually too delicious to save!), let the fries cool completely, then store them in an airtight container in the refrigerator for up to 2 days. To reheat, bake them in the oven to restore their crispiness.
Tips to Make Perfect Crispy French Fries
- Choose the right potatoes: Floury potatoes are best for frying as they yield a lighter, crispier fry.
- Pat the fries dry after boiling them to get the best texture.
- Fry in small batches to avoid crowding the pan, which can lower the oil temperature and lead to soggy fries.
Variation
You can easily change the flavor of your fries by experimenting with different seasonings. Try garlic powder, paprika, or even parmesan cheese for a unique twist!
FAQs
1. Why do you soak fries in water?
Soaking fries helps remove excess starch, which can lead to crisper fries.
2. Can I use other types of potatoes?
Yes, you can use other types of potatoes, but floury varieties tend to produce better results for crispy fries.
3. What oil is best for frying French fries?
Canola and vegetable oils are great choices for frying due to their high smoke points and neutral flavors.
Perfect Crispy French Fries
Ingredients
Main Ingredients
- 1 kg floury potatoes (like Sebago, Russet, or Maris Piper) Approximately 3 – 4 potatoes
- 2 tbsp white vinegar
- 1 tbsp cooking salt / kosher salt
- 1 l canola/vegetable oil For frying
Seasoning Options
- Salt (table salt or sea salt flakes) To taste
- Shaker fries seasoning Optional
- Rosemary salt Optional
- Nori salt Coming soon
Instructions
Preparation
- Peel the potatoes and cut them into 6 mm / 1/4″ thick French fries using a serrated knife. Keep the cut fries submerged in a bowl of water to prevent browning.
- Transfer the fries to a colander and rinse them under running tap water for 15 – 20 seconds.
- Place the fries in a large pot with 2 litres/quarts of cold tap water, vinegar, and salt. Bring it to a boil over high heat, then reduce to low so the surface is gently rippling. Cook for 10 minutes, then use a slotted spoon to carefully remove the fries into a colander.
- Spread the fries on two tea towel-lined trays and leave them to steam dry for 5 minutes.
Frying
- Pour about 3 cm / 1.2″ of oil into a pot that is at least 10 cm / 4″ high. Ensure there is at least 7 cm / 3″ between the oil surface and the rim of the pot for safety.
- Fry the first batch of fries in the hot oil.
- Repeat for the second batch.
Serving
- Once all fries are cooked, season them with your choice of salt and enjoy!
