Crispy French Fries

Crispy French Fries are a beloved snack and side dish enjoyed worldwide for their delightful crunch and satisfying taste. The process of making them starts with selecting the right type of potatoes; Russet or Idaho potatoes are often preferred for their high starch content, which contributes to the fries’ ideal texture. These potatoes are peeled and cut into even, thin strips to ensure uniform cooking. The key to achieving the perfect crispness lies in the double-frying method.

Initially, the potato strips are fried at a lower temperature, around 300°F (150°C). This initial fry is crucial as it cooks the potatoes through without browning them, creating a soft interior. The fries are then drained and allowed to cool, often being left to rest for a period, which can range from a few minutes to a few hours. This resting phase allows the fries to dry out slightly, which is critical for the next frying stage.

The second fry is performed at a higher temperature, typically around 375°F (190°C). This stage crisps up the exterior of the fries, giving them their characteristic golden-brown color and a delightful crunchy texture. It’s essential to fry them in small batches to maintain the oil temperature and ensure even cooking.

Seasoning is another critical aspect. While still hot and slightly oily from the second fry, the fries are tossed in a mixture of salt, and optionally other seasonings like garlic powder, paprika, or a hint of cayenne for a spicy kick.

The final product is a batch of irresistibly crispy French fries with a golden exterior and a soft, fluffy interior. They are best served immediately while hot and crispy, often accompanied by condiments such as ketchup, mayonnaise, or vinegar. Their crunchiness, combined with the perfect balance of seasoning and the warm, soft potato inside, makes crispy French Fries a universally adored dish.

Transform your kitchen into a haven for fry lovers with this foolproof method for creating the ultimate fries. Achieving that ideal balance of a crispy exterior and a soft, melt-in-your-mouth interior can be challenging, but our tips and tricks will ensure your fries are not only delicious but also not overly greasy. From choosing the right potato variety to mastering the cooking technique, here’s everything you need to know to make irresistible fries.


1 kg of potatoes

Sunflower oil, as needed

Cold water, as needed

2 tsp white vinegar


Begin by peeling the potatoes and cutting them into approximately 1 cm thick sticks. If you prefer, you can leave the skins on, but ensure they are thoroughly washed.

Place the cut potatoes in a large bowl and cover them with water.

Stir in two tablespoons of white vinegar. This step is crucial for crispiness.

Let the potatoes rest in the refrigerator for at least 20 minutes, though an hour is ideal.

After resting, remove the potatoes from the water and dry them thoroughly. You can use a kitchen towel or paper napkins for this.

Heat sunflower oil in a pot or a suitable frying pan.

Fry the potatoes in batches, ensuring not to overcrowd the pan.

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