Classic Crispy French Fries Recipe
Introduction
French fries are a classic favorite, beloved for their crispy exterior and fluffy interior. This recipe guides you through a simple two-step frying process that delivers perfectly golden, crunchy fries every time.
Ingredients
- 1kg Maris Piper or King Edward potatoes
- Vegetable oil, for deep frying
Instructions
- Step 1: Peel the potatoes and cut them into 1cm-thick batons. Place the cut potatoes in a bowl of cold water and soak for at least 2 hours to remove excess starch, which helps the fries become crispy when fried.
- Step 2: Drain the potatoes thoroughly and pat them dry with kitchen paper. Fill a deep pan with vegetable oil up to one-third full and heat to 140°C (or until a cube of bread browns in about 60 seconds). Fry the potatoes in batches for 6 minutes until they are cooked through, golden straw-colored, and lightly crisp. Remove and drain on kitchen paper.
- Step 3: Increase the oil temperature to 180°C (or until a cube of bread browns in 30 seconds). Return the fries to the hot oil in batches and fry for another 2–3 minutes until they turn golden and crispy. Drain again on kitchen paper and immediately season with sea salt before serving.
Tips & Variations
- Use starchy potatoes like Maris Piper or King Edward for the best texture.
- Soaking the potatoes helps remove starch and prevents the fries from sticking together.
- Double frying ensures a crispy outside and fluffy inside.
- For extra flavor, toss fries with herbs like rosemary or spices such as smoked paprika after frying.
Storage
French fries are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, spread them on a baking sheet and warm in a preheated oven at 200°C for 10–15 minutes to restore crispiness. Avoid microwaving as it tends to make fries soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of potato for French fries?
Yes, but starchy varieties like Maris Piper or King Edward are preferred because they yield crispier fries. Waxy potatoes may result in soggy fries.
Why do the fries need to be fried twice?
The first fry cooks the potato through at a lower temperature, and the second fry at a higher temperature crisps up the outside. This two-step process creates fries that are fluffy inside and crunchy outside.
PrintClassic Crispy French Fries Recipe
Crispy and golden French fries made from Maris Piper or King Edward potatoes, double-fried to perfection for a crunchy exterior and fluffy interior, seasoned simply with sea salt.
- Prep Time: 2 hours 15 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 30 minutes
- Yield: 4 servings 1x
- Category: Snack
- Method: Frying
- Cuisine: French
Ingredients
Ingredients
- 1 kg Maris Piper or King Edward potatoes
- Vegetable oil, for deep frying
- Sea salt, to season
Instructions
- Prepare the potatoes: Peel the potatoes and cut them into 1cm-thick batons. Place the cut potatoes into a bowl filled with cold water and soak them for at least 2 hours. This soaking step removes excess starch, which helps achieve crispiness when frying.
- Dry the potatoes: Drain the potatoes thoroughly and pat them dry with kitchen paper to remove as much moisture as possible, which is essential to prevent oil splatter during frying and to help crispiness.
- First fry at 140°C: Fill a deep pan with vegetable oil up to one-third full and heat it to 140°C. You can check the temperature by dropping a cube of bread into the oil; it should brown in about 60 seconds. Fry the potatoes in batches for about 6 minutes each until they are golden straw-colored, cooked through but only lightly crisp. Remove and drain on kitchen paper.
- Increase oil temperature to 180°C: Raise the heat so the oil reaches 180°C. Confirm by dropping a cube of bread into the oil – it should brown in 30 seconds.
- Second fry for crispiness: Fry the previously cooked fries in batches again for 2 to 3 minutes each until they turn a light golden color and become really crisp. Drain well on kitchen paper and immediately season with sea salt while hot to enhance flavor.
Notes
- Double frying is key for achieving the perfect crispy texture with fluffy insides.
- Using Maris Piper or King Edward potatoes is recommended because their starch content is ideal for fries.
- Soaking the cut potatoes removes excess starch that can cause sogginess.
- Patting the potatoes dry before frying prevents dangerous splattering and improves crispiness.
- Do not overcrowd the pan during frying to maintain oil temperature and ensure even cooking.
- Season fries immediately after frying so salt adheres well.
Keywords: French fries, Crispy fries, Deep fried potatoes, Homemade fries, Double fried fries
