Crispy Golden French Fries (Print View)
Golden, crispy fries with a fluffy interior, seasoned simply and ready to complement any meal.
# What You'll Need:
→ Potatoes
01 - 1.5 lbs russet potatoes, peeled (optional)
→ Frying
02 - 1 quart vegetable oil (canola, sunflower, or peanut oil)
→ Seasoning
03 - 1 tsp fine sea salt, or to taste
# Step-by-Step Directions:
01 - Cut potatoes into 1/4-inch thick sticks. Soak in cold water for at least 30 minutes to remove starch. Drain and pat dry thoroughly with paper towels.
02 - Heat vegetable oil in a deep fryer or heavy-bottomed pot to 325°F (165°C).
03 - Fry potatoes in batches for 4–5 minutes until pale and tender but not browned. Remove with slotted spoon and drain on paper towels.
04 - Raise oil temperature to 375°F (190°C) for second frying.
05 - Fry potatoes in batches for 2–3 minutes until golden and crispy. Drain on fresh paper towels.
06 - Immediately season with sea salt and serve hot.
# Expert Suggestions:
01 -
- Golden outside, fluffy inside—the textural contrast you've been searching for in every fry.
- The double-fry technique guarantees crispy edges without a greasy center, and once you nail it, you'll never want store-bought again.
- Ready in under an hour from peeling to plate, making this approachable for weeknight cravings.
02 -
- Oil temperature is non-negotiable—invest in a reliable thermometer because guessing leads to either greasy or burnt fries, neither of which is worth the oil.
- The double-fry method isn't extra work; it's the difference between a good fry and one that makes people close their eyes and smile while eating.
03 -
- Cut your potatoes as uniformly as possible so they cook evenly; a mandoline takes the guesswork out of thickness.
- Never crowd the pan—frying in smaller batches maintains oil temperature and gives each fry room to brown properly instead of steaming together.