There’s nothing more frustrating than putting in all the work to make homemade fries, only to watch them lose their crispiness before they even reach the table.
This often happens when using the traditional method – soaking in water and double-frying.
Crispy on the outside, fluffy on the inside, and most importantly – they stay crispy long after you’ve taken the first bite, even with a juicy cheeseburger on the side. The perfect french fry!
Key Tips for Crispy Fries
1. Use a serrated blade to cut fries.
2. No soaking – just rinse the fries.
3. Simmer fries in vinegar water for 10 minutes.
4. Shallow-fry twice for the perfect texture.
What You'll Need
Ingredients:
1. Potatoes: Choose starchy, floury varieties for crispiness.
2. Vinegar: Used in the simmering process to improve texture (no vinegar taste after cooking).
3. Salt: For seasoning the water, which helps flavor the fries.
4. Oil: Neutral oils like canola or vegetable oil work best for frying. The oil can be reused multiple times.
How to Make Perfect Fries
Cut the Fries
Use a serrated blade to cut the potatoes into 6mm (1/4-inch) thick batons. This rougher cut creates more surface area, making fries crispier.
Rinse
Rinse the fries for 15-20 seconds under cold water to remove excess sugars that can prevent crispiness.
Simmer in Vinegar Water
Place the rinsed fries with cold water, vinegar, and salt. Bring to a boil, then lower the heat to a gentle simmer for 10 minutes. This step removes excess sugars and activates the starches, which are crucial for crispy fries. The vinegar prevents the potatoes from disintegrating during the simmer.
Drain and Dry
Carefully remove the fries with a slotted spoon, then spread them on a tea towel-lined tray to steam dry for 5 minutes.
Prepare for Frying
Pour in 3 cm (1.2 inches) of oil and heat to 205°C (400°F).
Fry (First)
Fry in three batches, ensuring each batch fries for about 50 seconds. Add the fries gradually, pausing for 10 seconds between additions to prevent the oil from bubbling up too much. Remove the fries and cool them on a paper towel-lined tray for 30 minutes.
Fry (Second)
After the cooling period, heat the oil back to 205°C (400°F) and fry the fries for 4 minutes, or until golden brown and crispy.
Season and Serve
Sprinkle the fries with salt or a seasoning of choice while they’re still hot. Serve immediately for the best texture.
Seasoning Ideas
Salt: Regular table salt or sea salt flakes.
Rosemary Salt: Fresh rosemary mixed with salt.
Shaker Fries Seasoning: A savory blend of herbs and spices.
Nori Salt: Finely ground nori for a trendy twist.
Additional Tips
Freezing for Later: After the first fry, cool the fries completely, then freeze them. When ready to cook, fry from frozen for about 4.5 minutes.
Reheating: If making large batches, reheat fries by flash-frying for an extra 30 seconds to 1 minute for a crispy, fresh taste.
By following this method, fries will stay crispy for up to 15 minutes after frying. While it may seem like a lot of steps, the result is worth it for fries that rival those from any restaurant, fresh and golden every time!
