Finally, here it is – The perfect french fries recipe! Based on a ground-breaking method from the legendary Kenji López-Alt’s The Food Lab, 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!
No false promises – these french fries really stay crisp!
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.
Well, it’s taken me years but with the help of the impressively thorough french fry research documented in Kenji López-Alt’s The Food Lab, 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 stays crispy well beyond the time it takes to eat the fries and, say, a big juicy Cheeseburger. The ideal french fry!
Really, the crispiness endurance is insane. These french fries are still crispy even after they’ve gone cold!
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!
French fries recipe overview
Cut fries with a serrated knife (secret crispiness tip #1)
No soaking, just rinse
Gently simmer 10 minutes in vinegar water (secret crispiness tip #2! And no, you can’t taste vinegar)
Shallow-fry twice
Skip to the Recipe | Video | Dozer
Background: Rethinking the french fry method
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.
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 The Food Lab. 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!
What you need
Here’s all you need to make your crispy french fry dreams a reality. Yep, this is all!
Potato – The type is important. Starchy, floury potatoes are the potatoes you need for crispy fries.
Australia: Sebago (the common dirty brushed potatoes you see everywhere)
US: Russet (also known as Idaho potatoes)
UK: Maris Piper or King Edward.
Vinegar – For simmering the potatoes, it is one secret weapon for perfect fries. There is no trace of vinegar flavour once cooked. See Step 4 below for the why.
Salt – For seasoning the water so the potatoes are seasoned all the way through.
Oil – For frying. I use vegetable or canola oil which are neutrally-flavoured oils. Re-using the oil: The oil can be re-used 3 to 4 times, or more. It won’t even need to be strained. Just cool, pour into jars and keep in the pantry, and have a browse in this recipe collection to decide what to make next!
How to make stay-crispy French fries
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!
1. Cut fries
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!
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.
2. Keep in water to prevent browning
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.
3. Rinse
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.
4. Cook in vinegar water = superior crispiness
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. See below for the “why” for this step!
What is the purpose of cooking in vinegar water?
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 why, but in a nutshell:
Simmering the fries in water washes away the excess sugars that can cause the fries to brown too much before they have a chance to properly crisp up when frying
The water also activates the starches in the potato. Starch, when fried, is what creates that crispy surface we want!
Meanwhile adding acid (the vinegar) to the water prevents the potatoes from disintegrating for the 10 minute simmering time required. (Like how tart Granny Smith apples don’t turn into baby food mush when cooked whereas sweet red apples do.)
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!
5. Drain and dry
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.
6. Cooking vessel and oil
Cooking vessel – Use a heavy-based, large pot that is at least 10 cm / 4″ deep. We need:
Oil depth – 3 cm / 1.2″ of oil (1 litre/quart for the pictured 24cm / 10″ pot). It’s barely deep-frying, it’s more like shallow-frying!
Safety headroom – 7 cm / 2.8″ headroom above the surface of the oil for safety purposes as the oil bubbles up quite a lot when we fry. ⚠️ THIS IS IMPORTANT! Oil overflow is a real risk if you do not do this. It’s scary and dangerous, as I found out first hand! Learn from my mistakes. ☺️
Oil temperature – Preheat the oil to 205°C/400°F. Use a thermometer to monitor the temperature. I use a Thermapen, see my Essential Kitchenwares post for more details.
7. Fry #1
⚠️ 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. I’m speaking from first hand experience here!
Cook the fries in 3 batches – Separate the cooked potatoes into 3 even piles (batches). We will be doing Fry #1 in three batches in a 24 cm / 10″ pot. If your pot is larger or smaller, adjust the number of batches accordingly so all the fries in one batch can float in a single layer in the oil.
Add 1/3 of Batch #1 – Using a spider or slotted spoon, carefully add 1/3 of the first batch into the oil.
⚠️ WAIT 10 seconds then add another 1/3 of batch #1. Pausing before adding more fries is important to ensure the oil doesn’t bubble up too high. Use this time to load up, ready to add more fries.
Repeat – Wait 10 seconds, then add the final 1/3 of Batch #1.
Fry 50 seconds – Once all the fries are in, start the timer and fry for 50 seconds, moving the fries around once or twice.
8. Cool 30 minutes
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.
9. Fry #2 – crisp them up!
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.
Remove with a slotted spoon into a large paper towel-lined bowl then repeat with the remaining fries.
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 all the fries piping hot!
10. Seasoning!
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!
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.
Seasoning options:
Salt – table salt or sea salt flakes. Larger-grained cooking or kosher salt doesn’t stick as well.
(Video) The Perfect Crispy French FriesRosemary salt (recipe) – made with fresh rosemary. My favourite!
Fries seasoning (recipe) – a savoury fries seasoning blend. Addictive!
Nori seasoning (coming soon) – made with finely ground nori (dried seaweed). Très trendy!
Phew!
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 why 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 shallow-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. ☺️
Truly worth making
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! 😂
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
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Perfect Crispy French Fries
Author: Nagi
Prep: 10 mins
Cook: 25 mins
Cooling: 40 mins
Side
Western
5 from 14 votes
Servings4
Tap or hover to scale
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!
I really hope you try this one day so you can experience the awesomeness of homemade French fries. McDonald's is incomparable!
Ingredients
- 1 kg / 2 lb (3 – 4) floury potatoes (Note 1, Aus: Sebago/dirt aka brushed, US: Russet/Idaho, UK: Maris Piper, King Edward)
- 2 tbsp white vinegar (Note 2)
- 1 tbsp cooking salt / kosher salt (Note 3)
- 1 litre/quart canola/vegetable oil
Seasoning (choose):
- Salt – table salt or sea salt flakes
- Shaker fries seasoning
- Rosemary salt
- Nori salt (coming soon)
Instructions
Cut: Peel the potatoes. Cut into 6 mm / 1/4" French fries using a serrated knife. (Note 4)
Keep cut fries submerged in a bowl of water to prevent them from going brown while you cut the remainder. (No need for actual soaking beyond this.)
Rinse: Transfer potatoes to a colander and rinse under tap water for 15 – 20 seconds.
Simmer: Place fries in a large pot with 2 litres/quarts of cold tap water, vinegar and salt. Bring to a boil over high heat then immediately reduce stove to low so the surface is rippling gently (Note 5), not big bubbles. Cook for 10 minutes then carefully remove using a slotted spoon into a colander (do not tip into colander, fries will break).
Dry 5 min: Spread the fries on 2 tea towel lined trays. Leave to steam dry for 5 minutes.
Pot: Pour 3 cm / 1.2" of oil in a pot that is at least 10cm/4" high (⚠️for safety, need at least 7 cm / 3" from oil surface to rim of pot, Note 6)
Separate the fries into 3 Batches (for cooking).
Fry #1
Heat oil to 205°C/400°F over medium high heat.
(Video) Crispy French Fries & Cheese Sauce⚠️10 sec pause (Note 7): Lower 1/3 of Batch 1 fries into the oil using a slotted spoon. WAIT 10 seconds, add another 1/3 of the fries, wait 10 seconds, then add the remaining Batch 1 fries.
50 sec fry: Fry for 50 seconds, moving them around once or twice. Then remove with a slotted spoon onto 2 paper towel lined trays, spread out in a single layer. The fries will still be white and floppy.
Repeat Fry #1 with Batches 2 and 3, ensuring the oil is back at 205°C/400°F before cooking.
Fry #2
30 min cool: Leaves fries to cool for 30 minutes.
Line a large bowl with paper towels – for draining and tossing.
Fry #2: Heat oil to 205°C/400°F. Fry half the French fries for 4 minutes, moving them around twice, or until golden brown and crispy. Drain in the lined bowl, then repeat with remaining fries.
Season & serve!
Sprinkle fries with salt or seasoning or choice. (Note 8) Toss and serve!
Fries will stay crispy even once cool. See note for large batch cooking tip.
Recipe Notes:
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!
2. Vinegar – just plain white distilled vinegar. Keeps the potato from turning into mush with 10 min blanch time required to remove sufficient starch so the fries become crispy. See in post for details!
3. Salt – If you only have table salt, use 2 teaspoons.
4. Serrated knife creates a rougher surface = crispier fries. But not the end of the world if you don’t use one – still super crispy!
Cutting fries: slice the potato into 6 mm / 1/4″ thick slices. Stack 2 or 3, then cut into 6 mm / 1/4″ fries.
5. Simmering for 10 minutes is a key step for ultra crispy fries. This washes away excess sugar from the surface which causes fries to brown too quickly, before they have a chance to become crisp.
You don’t want bubbles because if the water is bubbling too rapidly the fries will cook too much / too fast and break.
6. Pot size – Important to ensure there is sufficient head room to allow for oil bubbling. My pot is 24cm / 10″ wide and 10cm / 4″ deep.
My pot requires 1 litre/quart of oil to have a 3cm/1.2″ depth.
Re-use oil 3 to 4 times. Cool then store in jars. The oil shouldn’t need to be strained after cooking the fries. Browse Fried Recipes collection to choose what you’re making next!
7. 10 second pausebetween adding more fries into the oil for Fry #1 is important to reduce the amount the oil bubbles up. If you add them all in one go, the oil bubbles up more rapidly and higher.
8. Seasoning – Remember the fries already have some salt, so season then taste and adjust as needed.
9. Large batch – If you scale up the recipe, you can flash-fry earlier batches for 30 seconds to 1 minute to reheat.
10. Freezing – Freezes 100% perfectly!After Fry #1, fully cool the fries then freeze on a tray (you can stack them all on one tray). Once frozen, they can be tipped into a container or ziplock bag for freezing – just like store bought frozen fries! Cook from frozen for 4 1/2 minutes.
11. Nutrition – Impossible to calculate but I know every calorie is worth it. 😇 Have salad tomorrow.
Keywords: french fries, homemade chips
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.
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FAQs
How do you keep french fries crispy? ›
Think about covering the entire bottom of the skillet in oil, erring on the side of using more oil than less. The oil helps to “fry” the French fries a second time and get them extra crispy. Put the leftover fries in the hot oil in a single layer, making sure not to crowd the pan. Work in batches if need be.
Why do you Soak potatoes in water before frying? ›The soaking, Mr. Nasr said, is the secret to the crisp texture of the fries. It draws out the starch, making them more rigid and less likely to stick together. The cooks fry them twice, first blanching them until slightly limp in peanut oil heated to 325 degrees, and again in 375-degree oil to crisp and brown them.
What oil makes french fries crispy? ›The key here is using something with a high smoke point. Neutral-tasting oils are great for frying: peanut, canola, vegetable, safflower, grape-seed, et cetera. These all have a smoke point well above 350°F.
Why won't my french fries get crispy? ›When it comes to the actual cooking, you want to fry the french fries twice. The first round is at a lower temperature to cook the inside of the potato and the second time you'll use a higher temperature to make the fries golden brown and crispy. You can use a home deep-fryer or just heat the oil in a Dutch oven.
Should you soak fries in salt water before frying? ›French fries can be left to soak in salt water for up to 24 hours, but they should not be left for longer than this as they might begin to absorb moisture again. However, you do not need to leave them to soak for this long — soaking them for just 30 minutes before cooking will make a difference.
Is it better to season fries before or after? ›Whether or not you season the french fries before or after they are cooked depends on the cooking method that you use: Deep Fried french fries are seasoned immediately after they're finished frying. Baked or Air Fried fries are seasoned before they're cooked.
Does cornstarch make things crispy? ›Interestingly, cornstarch contains 25 to 28 percent amylose, which is higher than the amount in wheat or potato starch (which are 20 to 22 percent amylose), and this is why cornstarch works the best for making crispy coatings on fried foods.
Do you season fries before or after frying? ›If you are baking or air frying your french fries, season them before cooking. If frying, season right after they come out of the oil.
How long should you soak French fries in water before frying? ›Place them in a large bowl and cover with cold water. Allow them to soak, 2 to 3 hours. (You can also stick them in the fridge and let them soak overnight.) When you're ready to make the fries, drain off the water and lay the potatoes on 2 baking sheets lined with paper towels.
How long do potatoes need to sit in water before frying? ›Throw them in a pot or large bowl and cover them with cold water, then let them soak for at least two or three hours. Soaking the sliced potatoes is the fundamental first step of making proper french fries.
How long should you soak potatoes in salt water before frying? ›
Fill a large bowl with cold water and stir in 2 tablespoons of salt. Place the sliced potatoes in the salt water and let them soak for 15 to 30 minutes.
What oil is used in Mcdonald's fries? ›Once in our kitchens, we cook them in our canola-blend oil so you can have them crispy and hot—just the way you like them. Want to hear more about our fry ingredients? Get the down low on how we flavor our fries.
Why do you boil oil and water for fries? ›We fry stuff in oil because oil has much higher boiling point in comparison to water. So after heating when oil reaches temperatures greater than the boiling point of water (100 C) it instantly vaporize the water present in food into steam.
How does Gordon Ramsay make french fries? ›Parboil in a pan of salted water for about 5-7 minutes until just tender. Drain and pat dry. Put a single layer of potatoes on the roasting pan and scatter the garlic and herbs over them. Drizzle generously with olive oil (this step is important if you want crispy fries) and sprinkly with salt and pepper.
What is the coating on restaurant french fries? ›Source: Penford Food Ingredients Co. PenBind 190 is a clear coating product for french fries that is designed to allow for increased holding time after finish-fry operations at fast food restaurants, regardless of the restaurant or store's finished-fry handling procedures.
How do restaurants prepare fries? ›Soak the fries in cold water to rinse off excess starch to help get the fries crispy. Make sure to heat oil to 125 Celsius for the first fry and to 175 Celsius for the final fry. Double fry your fries to first cook out the potatoes, and then to get them golden brown and crispy! Season with salt after the second fry!
What's the best oil for frying potatoes? ›Peanut oil or any light vegetable oil is necessary to make the best fried potatoes with the crispy crust you're looking for. I prefer peanut oil over olive oil because of its high smoke point but use what you have.
Why do you soak fries in sugar water? ›Why Soak the Potatoes in a Cold Brine? Soaking potatoes in cold water helps get rid of the starch, which makes them crispier. The sugar in the brine prevents them from soaking up too much oil when fried, which also makes them crisp.
What happens if you don't soak french fries? ›It is said that excess starch on the outside of the potato can cause potatoes to stick to one another, because of the gelatinization of the starch. Also, it is said that rinsing of some of those excess sugars will reduce the risk of your fries burning and turning black (because of the Maillard reaction).
Should I soak my french fries in cold water? ›THE SECRET TO CRISPY FRIES
In addition to choosing the right potato (Russet, please!), you'll want to soak the cut potatoes in cold water for about 30 minutes. EXPERT TIP: The chilled exterior of the cut spuds keeps the outside from browing too quickly.
Why do you boil French fries before frying? ›
Boiling not only pre-cooks the interior of the fry so it will be nice and soft when you eat it but more importantly this step is the secret to prevent fries from turning dark brown later in the frying process.
Why fry French fries twice? ›On that second fry, these straightened, simple pathways make it easier for water to escape, giving you a drier, crisper fry.
How do I make French fries better? ›"Fries benefit from the addition of acid," chef Harvey previously told Insider. "Toppings like citrus juice, vinegar, hot sauce, and pickles contrast the richness of the crispy fries." Harvey said it's important not to drench the fries with sauce or they'll get soggy, so I made sure to lightly spritz them.
Is it better to fry with flour or cornstarch? ›Cornstarch will make your fried chicken better. A 50-50 split of all-purpose flour and cornstarch in your batter will leave you with an audibly crunchy, beautiful browned exterior. The corn adds a bit of golden color that all-purpose flour can't quite get to.
What ingredient makes food crispy? ›If you're craving some extra crunch, look no further than a staple you probably already have in your pantry: cornstarch. Cornstarch is frequently added to foods to give them an extra bit of crispiness, but for some reason it's not commonly included in roasted vegetable recipes.
Which is crispier flour or cornstarch? ›Cornstarch typically makes for a crispier finish than flour. Cornstarch absorbs moisture from the food and expands, giving deep-fried foods a crispy coating. When the food is fried, the moisture cooks out of the cornstarch, leaving a crackly, puffy coating on the outside.
Should potatoes be cold before frying? ›Refrigerating potatoes before cutting them into homemade French fry strips and frying is a big no-no.
Should I salt french fries before frying? ›Unless a battered fry, they are not adding in salt during the process. I recommend not salting the fries till they come out of the fryer and even then, waiting for an order before salting as the fries can turn limp prematurely if salted too soon.
Do you dry fries after soaking? ›After soaking, dry the fries between paper towels. Damp potatoes in the heat from the oven can cause steam, which results in soft fries. Spread them out on a baking sheet lined with parchment paper. Pour oil over the fries and season them as desired.
Should you put potatoes in cold water before frying? ›2. Frying fresh-cut potatoes. Soaking peeled, washed, and cut fries in cold water overnight removes excess potato starch, which prevents fries from sticking together and helps achieve maximum crispness.
Should I boil my homemade fries before frying? ›
Before all that, though, the secret is to briefly poach them in boiling water (or "blanch" them) before they go into the hot oil. This ensures that the fries are cooked all the way through before getting crisped up in the fryer.
What does soaking potatoes in vinegar do? ›Boiling the potatoes in a salt and vinegar bath allows them to soak up all of that briny flavor before you dry them off and crisp them up in the oven. The result is a soft-in-the-center, crispy-on-the-outside potato that's loaded with flavor.
What does soaking potatoes in baking soda do? ›The baking soda bath breaks down the potato's pectin and draws the starch to the surface, which promotes browning and the satisfying crispiness that only a perfectly roasted potato can deliver.
Do you start cooking potatoes in cold or hot water? ›The boiling point
The most important part here is that you use cold water instead of boiled – if you boil the water first, the outside will cook faster than the inside resulting in an uneven texture. Cubed spuds will take around 15 minutes where larger chunks or whole new potatoes will be 20-25 minutes.
It's best to parboil the potatoes first before pan frying to get cooked tender inside. In my experience, not boiling the potatoes first will result in not well cooked inside but crispy outer potatoes. Unless you are cutting the potatoes extra thin (which makes it like potatoes crips) then it's best to boil first.
What happens when you soak potatoes in water too long? ›If keeping potatoes in water for more than an hour, refrigerate. However, don't soak them any longer than overnight—after that, the potatoes start to lose their structure and flavor.
How long do you soak potatoes to remove starch? ›Soak raw potatoes in a container for up to four hours. The potatoes should be fully submerged to prevent oxidation and discoloration. After four hours, the potatoes should be rinsed with cold water. Chopping, cutting or otherwise slicing the potatoes will excrete more starch.
What happens when you soak a slice of raw potatoes in water and salt water? ›Water will move from an area of less salt to more salt (more water to less water), and so when the potato is placed in the saltwater, all the water that is inside the potato (yes, plants have a lot of water inside of them, that's what gives a plant it's structure) moves out by osmosis.
How does McDonald's get their fries so crispy? ›The suppliers we work with first peel, cut and blanche the potatoes. They then dry, partially fry and quickly freeze the fries for our restaurants. Once in our kitchens, we cook them in our canola-blend oil so you can have them crispy and hot—just the way you like them.
What coating is put on french fries? ›The potatoes are coated in a spicy flour mix before being twice-fried to give them an extra crunch on the outside, leaving the inside soft and fluffy. These crispy French fries have such a satisfying crunch as you bite into them. What is this? Why do French fries become crispier if you fry them twice?
How are commercial french fries made? ›
Potatoes that have been cleaned and peeled are used to make frozen french fries. They are then sliced into slices and blanched in boiling water to slightly soften them. They are then flash-frozen and packed after cooling and drying. They are then fried in oil, with the surplus oil drained.
What does McDonald's coat their fries with? ›McDonald's Then the fries are coated in sodium acid pyrophosphate, which keeps the fries from graying after freezing, according to Neher. Then the fries are partially cooked and flash frozen, as shown in the clip below.
What is the secret to McDonald's french fries? ›One secret ingredient keeps you coming back for more. To make McDonald's fries, fresh potatoes are washed, peeled, cut, and blanched in a factory, according to a video from the company. The plant also adds chemicals to keep the potatoes a uniform light yellow color (but no, that's not behind their addictive flavor).
Do you season the fries before or after? ›When should I season fries? If you are baking or air frying your french fries, season them before cooking. If frying, season right after they come out of the oil.
What do they soak Mcdonalds fries in? ›The now-cut and blanched fries are dipped in an “ingredient bath” which consists of dextrose and sodium acid pyrophosphate.
Why does mcdonalds soak their fries in sugar? ›At the beginning of the potato season, when we're using newer potatoes, the naturally-occurring sugar content is very low and we do need to add a small amount of sugar dextrose to our fries to ensure they maintain that golden colour.
How did Wendy's make their fries crispier? ›What makes Wendy's Hot & Crispy Fries different? So here's the deal: Wendy's recently switched up how these fries are cut, with one side built for heat retention and the other for crispiness.
How do I make french fries better? ›"Fries benefit from the addition of acid," chef Harvey previously told Insider. "Toppings like citrus juice, vinegar, hot sauce, and pickles contrast the richness of the crispy fries." Harvey said it's important not to drench the fries with sauce or they'll get soggy, so I made sure to lightly spritz them.
What makes french fries taste good? ›The Maillard reaction happens when foods like potatoes have just the right amount of glucose and amino acids and are heated to above 302 degrees Fahrenheit. A big part of the flavor in fries also comes from the oil we use to fry them. A little salt also adds to the taste.
Should you coat fries before frying? ›To achieve perfect french fry results, we're going to start by rinsing our potatoes and then coat them with a light layer of cornstarch before double frying them.
What flour makes fries crispy? ›
Use Cornstarch or Rice Flour
Michael says that cornstarch or rice flour in combo with flour will give you the crunchiest batter. Even cake four will cook up crunchier than all-purpose flour because it doesn't have a high gluten level.
The best oils for french fries include peanut oil, canola oil, and vegetable oil. All of these varieties have a high smoke point and are affordable. Avocado oil, rice bran oil, and sunflower oil will work, but their high price makes using these oils for deep-frying impractical.
What is the best potatoes to make french fries? ›What type of potato makes the best french fries, Russets. This mealy potato is high in starch and low in moisture which makes them absolutely delicious for french fries. The russets do not stop there, the high starch content makes for a fluffy baked potato.