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Frying the Perfect French Fries




Source of Recipe


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List of Ingredients




There are three traditional, basic deep fat frying techniques. In the one-step method, potatoes are completely fried in oil at a consistent temperature until desired doneness. In the two-step method, the potatoes are first partially cooked or poached in hot oil (for about 5 to 6 minutes depending on the thickness of the cut), and there should be no browning. The potatoes are then fried, for the second time, to quickly brown on the outside. In the three-step method, which is featured in this recipe, the potatoes are first blanched in water, then dried well before frying. This initial step helps produces a lighter version of the traditional French fried potato. In the second step, the potatoes are fried to an even doneness without coloration, called blanching. After draining the potatoes of any residual oil, they are fried a second time in hotter oil until crispy.

Season the French fries with other types of salt (red Hawaiian, fleur de sel), grated cheeses (parmesan, asiago), a splash of malt vinegar or truffle oil, or serve with dipping sauces like aioli or romesco.


Makes 4 servings

6 large russet (Idaho) potatoes
4 quarts peanut oil
Kosher or fine sea salt

Bring a large pot of water to a boil.

Line three baking sheets with absorbent towels.

Peel the potatoes. Trying not to waste too much potato, cut off the sides and ends of each potato to form a rectangle. Cut the potatoes lengthwise into 1/4-inch thick slices. Then cut each slice lengthwise into 1/4-inch thick fries. Wash the potatoes in cold water to rinse off any starch.

Place the potatoes in the boiling water, turn off the heat, and let them rest for 5 minutes. Drain the potatoes through a colander and rinse under cold water. Transfer to one of the prepared sheet pans. The potatoes must be completely dry before proceeding.

Preheat two deep fryers with equal amounts of the oil. One fryer should be heated to

325°F for the first step, the second to 375°F (Alternatively, if you only have one fryer, the potatoes should all be fried at 325Ëš, drained, and held on the lined sheet pan while the fryer heats to 375ËšF.). Fry the potatoes in small batches in the 325ËšF oil. Adding too many potatoes at once can significantly cool down the temperature of the oil. Fry for 90 seconds. Transfer to another of the prepared pans.

Again, working in batches, fry the potatoes in the 375ËšF oil for a few minutes, gently tossing and turning them until they are golden and crispy. Transfer to the final sheet pan and season with salt. Serve immediately.

Other shapes to cut potatoes:

One-Step-no blanching, one frying until crisp
Straws, pomme pailles, 2 3/4 inch x 1/8 inch
Waffle chips, pommes gaufrettes, round or oval, double sliced on a mandolin, 1/8 inch thick
Chips, pommes chips, round or oval sliced on a mandolin, 1/8 inch thick
Two-Step-no blanching needed and two fyings
Matchsticks, pommes allumettes, 2 3/4 inch x 3/16 inch
Thin fries, pommes mignonettes, 2 3/4 inch x ¼ inch
Three-Step-blanching and two fryings
Regular fries, pommes frites, 2 3/4 inch x 3/8 inch
Thick fries, pommes pont-neuf, 2 3/4 inch x ½ inch
Soufflés, pommes soufflés, ovals 2 3/4 long x 1/8 inch thick

Recipe