French Fries

Join me in this culinary journey as we explore the art of making the perfect French fry. From selecting the right potatoes to mastering the frying technique, this recipe is all about creating the ultimate crispy and delicious fry experience. Are you ready to take your fry game to the next level!

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The art of making the perfect French fry

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What Type Of Potato Makes The Best French Fries

The Idaho potato, which includes varieties such as Russet Burbank, Bintje, and Carola, is ideal for frying. Their high starch content and low moisture make for fries that are crispy on the outside and tender on the inside. For the ultimate French fries, use duck fat instead of oil! Fish & Chips.

Preparing Potatoes

The first step is to remove any eyes or imperfections from the potatoes. Give them a good scrub under running water to wash off any dirt or debris from the skin. Whether you prefer your fries with or without the peel, make sure to scrub them clean. Next, it's time to cut your potatoes into the classic fry shape. Aim for uniform strips that are about 1/4 inch thick for that perfect balance of crispy exterior and fluffy interior. Consistency in size will help ensure even cooking. After cutting the potatoes, it's essential to keep them submerged in water. This step is crucial to remove excess starch, which can prevent the fries from crisping up. Change the water if it becomes cloudy to effectively rinse the potatoes. Before frying, drain the potatoes well and pat them dry with a clean fragrant free kitchen towel. Removing excess moisture will help achieve a crispy exterior when frying.

How To Freeze Your Own French Fries

One of the key steps in successfully freezing French fries is blanching them first. Blanching involves partially cooking the fries in boiling water or oil before freezing them. This process helps to maintain the texture and flavor of the fries once they are reheated. To freeze your homemade French fries, start by blanching them in hot oil until they are partially cooked. Then, transfer the pre-cooked fries to a parchment paper-lined baking sheet to drain any excess oil. Once drained, arrange the fries in a single layer on another baking sheet lined with a wire rack or silicone mat. This will prevent the fries from sticking together as they freeze. Next, place the baking sheet of fries in the freezer until the fries are solid, which typically takes around 6 hours or overnight. Once frozen solid, transfer the fries to freezer bags or airtight containers. Properly stored, frozen French fries can last for up to 6 months. When ready to fry, do it while still frozen.

Cold Oil French Fries

Add enough high-smoke-point oil to cover. Fry until they're brown and crisp. Drain, sprinkle with fine sea salt and eat!

Classic French Fries

To start, heat your oil to 325ºF/165ºC in a deep pot. Make sure there is enough space between the oil and the top of the pot to prevent bubbling over when the fries are added. This initial blanch-frying step is crucial for achieving that crispy exterior while maintaining a fluffy interior. Carefully blanch-fry the potato sticks for about 6 to 8 minutes, or until they just start to turn a light blond color. Use a slotted spoon to remove the fries from the oil and let them drain on paper towels. Allowing the fries to rest for at least 10 minutes, or up to 2 hours, will help them develop a better texture during the second fry. When you're ready to serve, reheat the oil to 375ºF/190ºC. Transfer the blanched fries back into the hot oil and fry for another 3 minutes, or until they turn a beautiful golden brown. This second fry is what gives the fries that irresistible crunch that we all love. Finally, season your freshly fried French fries with salt and pepper to taste.