The Secret to Crispy French Fries: It’s All in the Crunch!

11 September, 2024

Choosing the Potatoes

Opt for fresh potatoes with remaining sand on the surface. Look for thin-skinned, evenly-shaped potatoes with minimal eyes that feel firm and heavy. Gently press on the flesh to ensure they are naturally yellow inside.

Using Da Lat potatoes will yield the best results, giving your fries a natural golden color.

Da Lat potatoes are the best choice for frying, and you can select larger ones to cut into long, attractive fries.

Avoid potatoes with green skins or sprouting ones as they have deteriorated and contain toxins. Also, refrain from buying soft or bruised potatoes.

Preparing the Potatoes

Before peeling, prepare a basin of diluted saltwater. Soak the peeled potatoes in saltwater to prevent discoloration and reduce the harmful effects of acrylamide.

Cut the potatoes into evenly-sized, bite-sized pieces. You can use a serrated knife to create wavy edges for a unique look.

Soak the cut potatoes in diluted saltwater with a few ice cubes to enhance their crispness. About 15 minutes should suffice.

Blanching the Potatoes

To ensure crispness, blanch the potatoes in boiling water before frying. Add a bit of salt to a pot of water and bring it to a boil. For enhanced color, you can add a pinch of turmeric and sugar.

Quickly blanch the potatoes, then drain and rinse them with cold water. Don’t over-blanch, or they may become mushy.

Da Lat potatoes naturally have yellow flesh, so adding turmeric is optional.

Double-Frying the Potatoes

Frying the potatoes twice ensures crispness, and they’ll stay that way for longer.

For the crispiest results, fry in batches. Heat enough oil in a pan to submerge the potatoes. When the oil is hot (test by inserting a chopstick – if bubbles appear, it’s ready), carefully add the potatoes in batches. Avoid overcrowding the pan.

Gently stir with chopsticks to prevent sticking. When the potatoes start to firm up and turn slightly crisp, remove them from the oil and drain on a wire rack. Cool completely with a fan.

If you’re not eating them right away, store the cooled potatoes in an airtight container in the fridge. When you’re ready to serve, fry them a second time.

For the second fry, heat the oil over medium heat. Fry the potatoes in batches until golden and crisp, then drain on paper towels. This technique ensures maximum crispness without oil absorption.

Frequently asked questions

The key to achieving that perfect crispiness lies in the double-frying technique and the use of the right type of potato.

The first fry is done at a lower temperature to cook the potato through without browning it. This ensures that the fries are cooked evenly all the way through. The second fry is done at a higher temperature to achieve the golden brown color and crispy texture we all love.

Russet potatoes are ideal for French fries because they have a high starch content, which translates to a fluffier interior and crispier exterior. Make sure to cut them into even-sized sticks for consistent cooking.

Blanching is not necessary for this method, as the double-frying technique effectively cooks the potatoes through while creating the desired crispy texture.

For the first fry, aim for a temperature of 325°F (165°C). This cooks the potatoes without browning them. For the second fry, increase the temperature to 375°F (190°C) to achieve the crispy, golden exterior.

The first fry should take around 5-7 minutes, or until the potatoes are just tender. For the second fry, fry them for an additional 3-5 minutes, or until they reach your desired level of crispiness.

Absolutely! After the second fry, sprinkle your favorite seasonings on the hot fries. Sea salt is a classic choice, but you can also experiment with other options like garlic powder, paprika, or even a blend of spices.

Choose an oil with a high smoke point, such as peanut oil, vegetable oil, or canola oil. These oils can withstand the high temperatures required for frying without breaking down and imparting an unpleasant flavor.

It’s best to serve French fries immediately after frying them. If you have leftovers, let them cool completely, then store them in a single layer in an airtight container. Reheat them in a hot oven or air fryer to recrisp them before serving.

Yes, you can freeze uncooked French fries. After cutting the potatoes, blanch them in boiling water for 2-3 minutes, then shock them in ice water. Drain them thoroughly and spread them in a single layer on a baking sheet. Freeze them until solid, then transfer them to a freezer bag. Fry them directly from frozen, increasing the cooking time accordingly.