Ah, perfect French fries — crispy outside, fluffy inside, golden, and addictive. Here’s a foolproof guide to get them right every time:
🥔 Step 1: Choose the Right Potato
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Russet potatoes are ideal: high starch, low moisture → crisp fries.
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Avoid waxy potatoes (like red or new potatoes), which stay soft and gummy.
💦 Step 2: Cut & Soak
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Cut potatoes into even sticks (~¼–½ inch thick).
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Soak in cold water 30 min–1 hr (removes excess starch → crispier fries).
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Pat completely dry before frying.
🔥 Step 3: Fry in Two Stages
Option 1: Deep Fry
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First fry: 325°F (160°C) for 3–5 min until soft but not browned → remove and drain.
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Second fry: 375–400°F (190–200°C) for 2–4 min until golden & crispy.
Option 2: Air Fryer
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Preheat to 375°F (190°C)
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Toss fries lightly in oil
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Cook 15–20 min, shaking halfway, until golden & crisp
🧂 Step 4: Season Immediately
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Salt while hot for better adhesion
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Optional: garlic powder, smoked paprika, or Parmesan
✨ Tips for Perfection
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Don’t overcrowd the fryer or pan → fries steam instead of crisping.
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Use high-smoke-point oil (canola, peanut, sunflower).
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For extra crispiness, try a quick parboil in boiling water for 2–3 min before frying.
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Serve immediately — fries lose crispness quickly!
If you want, I can also give a trick for “restaurant-level” fries at home that stay crispy even after cooling — it’s a small tweak but game-changing.