The Secret To Crispy French Fries | Tasty 101

By Tasty · 60 min

Ingredients

Instructions

1. Soak the cut potatoes in a bowl of cold water covering them fully, for at least 30 minutes (up to 12 hours), to remove surface starch.
2. Drain and rinse the potatoes, then put them in a large pot and cover with cold water by at least 2 inches. Stir in the salt, vinegar and baking soda.
3. Bring to a gentle boil over medium-high heat, then cook just until the fries are tender but still hold their shape, 1–2 minutes. Drain at once in a colander set over the warm, off-heat pot for at least 10 minutes (up to 25).
4. Spread the potatoes on a paper towel–lined wire rack over a baking sheet and cool to room temperature, about 1 hour, until matte, dry to the touch and slightly tacky. Gently pat them completely dry.
5. Heat peanut oil in a deep pot or fryer over medium-high heat to 325°F (160°C), filling it about two-thirds full. Fry in about 4 batches, letting the oil return to temperature between batches, 4–6 minutes per batch, until pale with a slightly crisp exterior and no browning. Don't overcrowd the pot.
6. Drain the fries on a wire rack over a baking sheet and rest at room temperature for at least 30 minutes (up to 2 hours), until dry and firm rather than oily.
7. Raise the oil to 375°F (190°C). Fry in batches again for 1–2 minutes per batch, until golden brown and crisp.
8. Transfer to the rack, season with salt to taste immediately, and serve hot.

Summarized from Tasty's video. Watch it for the details.

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