The Perfect Crispy French Fries

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen fries

Sweet potatoes offer more nutrients and fiber.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt adds minerals and a different flavor.

ketchup

🥗Healthier: salsa

💰Cheaper: homemade ketchup

Salsa is fresher and lower in sugar.

Peel the potatoes and cut into 6 mm / 1/4" French fries using a serrated knife.

Keep cut fries submerged in a bowl of water to prevent them from going brown while you cut the remainder.

Transfer potatoes to a colander and rinse under tap water for 15 - 20 seconds.

Place fries in a large pot with 2 litres of cold tap water, vinegar, and salt. Bring to a boil over high heat then reduce to low to simmer gently. Cook for 10 minutes then carefully remove using a slotted spoon into a colander.

Spread the fries on 2 tea towel lined trays and leave to steam dry for 5 minutes.

Pour 3 cm of oil in a pot that is at least 10cm high.

Separate the fries into 3 batches for cooking.

Heat oil to 205°C/400°F over medium high heat.

Lower 1/3 of Batch 1 fries into the oil using a slotted spoon. Wait 10 seconds, add another 1/3 of the fries, wait 10 seconds, then add the remaining Batch 1 fries.

Fry for 50 seconds, moving them around once or twice. Remove with a slotted spoon onto 2 paper towel lined trays, spread out in a single layer. The fries will still be white and floppy.

Repeat Fry #1 with Batches 2 and 3, ensuring the oil is back at 205°C/400°F before cooking.

Leave fries to cool for 30 minutes.

Line a large bowl with paper towels for draining and tossing.

Heat oil to 205°C/400°F. Fry half the French fries for 4 minutes, moving them around twice, or until golden brown and crispy. Drain in the lined bowl, then repeat with remaining fries.

Sprinkle fries with salt or seasoning of choice, toss, and serve!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary