Crispy French Fries
Restaurant-quality golden fries made right in your kitchen. A light dusting of cornstarch and a clever two-stage frying technique deliver an irresistibly crispy crust with a fluffy interior.
Story
The secret to achieving that perfect restaurant crunch lies in two simple tricks: a light coating of cornstarch absorbs moisture for extra crispiness, and frying the potatoes twice at different temperatures ensures the outside shatters while the inside stays tender.
Ingredients
Instructions
Cut and rinse the potatoes
Peel the potatoes and slice them into uniform strips, roughly 1/4 to 1/2 inch thick. Give them a quick rinse in cold water to wash away excess starch, then pat them completely dry with a clean kitchen towel.
Blanch briefly
Bring a large pot of water to a vigorous boil. Add the potato strips and cook for exactly 1 minute—the edges should look slightly translucent but they must still hold their shape. Don't cook longer or they'll turn mushy. Drain immediately and rinse under cold water to halt the cooking.
Coat with cornstarch
Spread the blanched potatoes on a clean surface and let them air dry for about 5 minutes. Transfer to a bowl, sprinkle with cornstarch, and toss until every strip is lightly and evenly coated. Separate any pieces that stick together.
First fry at lower heat
Heat oil in a deep pot or Dutch oven to 325°F (165°C). Fry the potato strips in small batches for 2-3 minutes until they appear pale and slightly set—they won't be golden yet. Remove with a spider or slotted spoon, spread on a baking sheet, and let rest for 5 minutes.
Second fry for crunch
Raise the oil temperature to 375°F (190°C). Fry the potatoes again in batches for 1-2 minutes until they turn deep golden brown and become wonderfully crispy. Stir gently while cooking to ensure even browning on all sides.
Season and serve
Transfer the hot fries to a bowl lined with paper towels to drain excess oil. Sprinkle with salt right away and serve immediately for the best texture and flavor.