The days of flimsy so-so fries are about to end with this easy to follow step-by-step guide to achieving those elusive crispy french fries.
I don’t have to give a long intro to this post. You came here because you’re sick of spinning your wheels trying to make crispy crunchy golden delicious french fries, only to be left with soft, probably still very tasty, unsatisfying fries. Well, you’ve come to the right place. Here are my five steps for making perfect crispy french fries.
Type of potato
Choose a firm potato with a lot of starch. Russet potatoes are the ones I grew up eating. They fry better than the lighter ones like Yukon Gold. Russets stay fluffy on the inside, pretty much like when you bake them. I have been peeling them lately because I have kids. And you know, the skin on FiveGuys fries is oh so different from the skin on mommy’s fries, so. Peeling is optional but make sure that you scrub them well and remove any sprout buds and blemishes.
The thickness of the cut
How thick you want your fries will affect the crispiness of the fry. Too thick and you’ll have western fries which are still yummy but not crispy. You want something between 1/4″ – 1/2″. Anything smaller than 1/4″ will be like shoestring fries; very crunchy but no fluffy potato on the inside.
Soaking the potatoes removes starch which causes them to clump together when they fry. If you’ve ever had a big pile of fries that you had to break apart while fry, it’s probably because they were cut too thin and had too much starch. I know you might be thinking that I just told you to choose a starching potato so why on earth would I want to remove the starch. Well, the starchiness of the potato makes for a fluffy inside when fried. What starch is removed from during soaking doesn’t affect the overall makeup of the potato if that makes sense?
First & second fry
I’m going to be honest and just say that the type of oil doesn’t matter much. You can use lard, peanut oil, or vegetable oil. I prefer canola oil. The temperature along with the twice fry method is what will make the difference to the crunch. Preheating the oil to 350 degrees for the first fry and then turn the heat up to 375 degrees for the second fry will give you perfect crispiness. You want to allow the fries to cook at a lower heat for 8-10 minutes and remove the fries to drain on a paper towel for 10-15 minutes to cool. Once all of the fries are cooked and cooled and the temperature is turned up to 375, fry them again in batches for 4-5 minutes or until the fries are nicely golden brown and floating to the surface. The result:
Perfectly crisp fries!
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- 2 1/2 lb russet potatoes
- 4 c canola oil
- fine salt and pepper to taste
- condiments of choice
- Scrub, peel, and cut fries to the size you want.
- Soak the fries in cold water overnight. If not, 3 hours minimum to remove starch.
- Heat oil in a deep pot until temp reached 350 degrees.
- Drain the fries and fry them in 2-3 batched for 8-10 minutes each. Remove each batch to drain on paper towels for 10-15 minutes.
- Crank the heat to 375 degrees and fry the batches again for 4-5 minutes. Drain on a wire rack or paper towels and immediately season the hot fries with fine salt and pepper.
- Serve hot with desired condiments.