, these hot chips are so crispy they stay that way even after they’ve gone cold. It’s rare to find fries this good even at up-market bistros!
There’s nothing more deflating than going to all the effort of making your own fries from scratch, only to find they start losing crispiness before they even hit the table. Which is what happens if you use the standard way of cooking homemade fries – soaking in water followed by a double fry.
Chef JB and I have finally nailed down the recipe for the perfect homemade french fries. Fluffy on the inside, crispy on the outside – and
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Heads up – this post is quite long because I cover the “why” and also want to arm French fry first-timers with the confidence to make this recipe. So if you’re a pro, skip to the recipe , recipe video or better yet, Dozer
The conventional way of making french fries involves firstly soaking the raw fries in water followed by a double fry. This was (still is?) the way students were taught at cookery school and is still the default method used by many restaurants and pubs.
This method will yield crispy fries when they are piping hot, straight out of the fryer. But the first problem is that within minutes, before they even hit the table, they start to lose crispiness. I also found this classical method is heavily dependent on the potato. You get varying levels of crispiness depending on the potato quality and even season, as the starch / sugar levels of potatoes vary throughout the year. This is true even if you use the ideal variety of potato.
Korean French Fries
Well, this won’t-stay-crispy problem and unpredictability just won’t cut it anymore. So, old school method ditched. It’s time to look at modern methods with better and more reliable results!
Actually it’s not just me. Times have changed generally and restaurants around the world use all sorts of methods these days in pursuit of the ultimate crispy French fries. Some go to extreme lengths like triple or quadruple frying, overnight resting, or frying in pure beef drippings.
But we don’t need to dabble in any such tedious restaurant kitchen shenanigans. This method I’m sharing today is one that any home cook can do. It is adapted from Kenji Lopez-Alt’s french fries recipe from his iconic cookbook
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. It’s not particularly technical. But you do need to be comfortable frying in oil. That said, in this recipe we only shallow fry and not deep fry – always a bonus!
To get ahead or cook big batches, make the fries up to the end of Fry #1, cool then freeze until you’re ready to cook. Then do Fry #2 from frozen. Handy!
First, we have to cut our fries. A neat little crispy fries trick you may not have seen before: use a serrated knife to cut the potatoes. Though not visible to the eye, it makes the surface rougher therefore creating more surface area to crisp up = crispier fries!
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What size to cut the fries: 6 mm / 1/4″ batons is the ideal size for optimum crispiness and fluffy insides. Thicker = less crispy. Thinner = not enough fluffiness inside.
How to slice: Cut a whole potato into 6 mm / 1/4″ thick slices. Stack 2 or 3 slices then cut into 6 mm / 1/4″ thick batons.
Keep cut fries in water to prevent them from browning as you continue cutting. No soaking time is actually required. A simple rinse followed by simmering the potatoes in vinegar water takes care of this for us.
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Once all the fries are cut, place in a colander then rinse under tap water for 15 – 20 seconds. This is the first step to remove excess sugars from the surface of the potatoes (more on the “why” of this below, but in short it’s to aid crispiness – of course!). Meanwhile, the insides remain untouched by water so they’ll cook up nice and fluffy.
Once the potatoes are rinsed, place them in a pot with cold tap water, vinegar and salt. Bring to a boil on high heat then immediately turn down to low so the surface is barely rippling. Cook for 10 minutes.
This is the really clever part, a no-extra-effort step discovered by Kenji Lopez-Alt from Serious Eats which makes all the difference. There’s a lot of technical science behind the
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In case you are wondering, yes I tried variations like no-vinegar, shorter and longer cooking times, rapid boil versus gentle simmering. The vinegar water simmering method for 10 minutes works. Don’t skip it or shortcut it!
Use a spider or large slotted spoon to remove the potatoes from the water into a colander. Then carefully spread the potatoes out on two tea towel-lined trays to steam dry for 5 minutes. No need to pat them dry, the residual heat will do the job for us.
⚠️ IMPORTANT: For safety reasons, please follow the directions to pause 10 seconds between adding batches of more potato into the oil! As you can see in the photos below, the oil bubbles up quite high and vigorously as soon as you add some potato. If you add all the potato in one go, the oil will bubble up even higher and faster, which is risky.
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Remove the fries from the oil using a slotted spoon and spread onto a paper towel-lined tray in a single layer. They will be pale and not yet crispy.
Carry out Fry #1 for the remaining two batches using the same staggered approach (ie. 1/3 + 1/3 + 1/3) within each batch. Ensure the oil is back at 205°C/400°F before starting each batch. Then cool all the fries for 30 minutes on some paper towel-lined trays.
After cooling the fries, heat the oil to 205°C/400°F again. Now fry half all the french fries for 4 minutes until they are a gorgeous golden colour and wonderfully crispy.
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Why a bowl instead of tray to hold the fries? A bowl keeps the cooked fries warmer whilst still allowing for oil drainage. This way the first batch you cook will still be hot by the time you finish cooking the second batch. The bowl also doubles as a suitable tossing vessel once sprinkled with your favourite seasoning, as you’ll see later!
How to cook lots of fries and serve them all hot? Completed fries can be flash-fried for an extra 30 seconds to 1 minute to reheat. This way you can serve up
Now that your fries are done, sprinkle with salt or your favourite fries seasoning while hot so the salt sticks. Toss, then serve! Remember, these fries will stay crispy for more than 15 minutes, though of course they are best consumed piping hot!
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Tip: Remember these French fries are also pre-salted inside because we blanched them in salted water. So don’t go too crazy with the seasoning salt. Sprinkle judiciously, taste (I know, I hate to ask that of you), and then sprinkle more if you think it needs it.
I know that’s a lot of information to digest for just some bits of fried potato 😂. But for this recipe, I thought some people might find the
Behind certain steps interesting (we tested these fries a LOT!!!). Also, I want to give everyone the confidence to try this even if you aren’t experienced frying in oil. Remember, these chips are
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Fried not deep-fried! Shallow-frying is easier, cleaner, safer and less resource-intensive than deep-frying – all good reasons why you should give this a go. ☺️
I know frying is something that many people are not so comfortable with, or at least gives pause to wonder if it’s worth all the effort.
These fries? Hand on heart, they are worth the effort! It is rare to find fries this good even at really up-market bistros and restaurants, never mind the money you’ll shell out for them. Maccas fries (McDonalds, to you non-Aussies!) are incomparable – they’re dry and tasteless compared to homemade. Believe me – my memory is still fresh from when I ate them side by side as a test yesterday! 😂
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I really hope you try these one day, so you get to experience the rare pleasure of truly amazing french fries, cooked fresh in your own home. And if you do, share your thoughts in the comments below. I’d love to know what you think – especially all you french fry connoisseurs!! – Nagi x
Recipe video above. If you want French fries that stay crispy for a good 15 minutes – even after they've gone cold(!) – this is the recipe for you. Adapted from a ground-breaking method documented in The Food Lab by the legendary Kenji López-Alt, read in post for why this recipe works and makes the best French fries!
1. Potato – the potato type matters! Floury/starchy potatoes make crispy fries with fluffy insides. Waxy potatoes won’t be as crispy. If you aren’t familiar with the potato types listed in the ingredients, google the potato you have – “Are XX potatoes starchy?”. If yes, or it’s an “all-rounder”, it’s fine to use!
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2. Vinegar – just plain white distilled vinegar.
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