Description
These Perfect Crispy French Fries stay golden and crunchy for over 15 minutes—even after cooling! Made using a scientifically proven method, this recipe ensures crispy exteriors and fluffy insides with every bite. Inspired by The Food Lab by Kenji López-Alt, it’s the ultimate homemade fry experience.
Ingredients
- 1 kg / 2 lb (3–4) floury potatoes (Sebago, Russet, Maris Piper, or King Edward)
- 2 tablespoons white vinegar
- 1 tablespoon cooking salt / kosher salt
- 1 litre / 1 quart canola or vegetable oil
- Seasoning (choose one):
- Salt (table salt or sea salt flakes)
- Shaker fries seasoning
- Rosemary salt
- Nori salt (optional)
Instructions
- Peel and cut the potatoes into 6 mm (¼ inch) fries using a serrated knife. Keep them submerged in a bowl of water while cutting to prevent browning.
- Rinse the cut fries under cold running water for 15–20 seconds in a colander.
- Place fries in a large pot with 2 quarts (litres) of cold water, vinegar, and salt. Bring to a boil, then reduce heat to a gentle simmer. Cook for 10 minutes until just tender. Remove carefully with a slotted spoon to avoid breakage.
- Spread fries on tea towel-lined trays and let them steam dry for 5 minutes.
- Pour 3 cm (1.2 inches) of oil into a deep pot (at least 10 cm / 4 inches tall). Ensure there’s at least 7 cm / 3 inches from the oil to the top for safety.
- Divide fries into 3 batches.
- First Fry: Heat oil to 205°C / 400°F. Add fries in thirds, with a 10-second pause between additions to prevent temperature drop. Fry for 50 seconds, stirring occasionally. Fries will be pale and floppy. Drain on paper towel-lined trays.
- Repeat first fry for the other batches, ensuring oil returns to temperature between each.
- Cool all fries for 30 minutes on paper towels.
- Second Fry: Reheat oil to 205°C / 400°F. Fry half the cooled fries for 4 minutes or until golden and crispy. Drain in a paper towel-lined bowl. Repeat with remaining fries.
- Season immediately with your chosen seasoning and toss well.
- Serve hot or let cool—fries will remain crispy even after cooling!
Notes
- Use floury potatoes for best texture—avoid waxy varieties.
- The double fry technique creates a super crisp exterior and tender inside.
- Don’t skip the vinegar—it helps stabilize the starch and prevents sogginess.
- For larger batches, keep fries warm in a 100°C (212°F) oven while finishing all batches.
- Use a thermometer to maintain precise oil temperature for optimal crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 430 mg
- Fat: 14 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
