Crispy French Fries

Name: Crispy French Fries
Prep time: 15 min
Cook time: 16 min
Total time: 31 min
Yield: 4
Cuisine: American
Ingredients: 4 large pieces Potatoes (Russet or similar starchy potatoes, peeled and cut into fry shapes); 2 teaspoons Salt (Plus more to taste for seasoning after frying); Ample amount Cold Water (For rinsing and boiling); 2 cups Ice Cubes (For the ice bath); 6 cups Vegetable Oil (For deep frying)

Learn how to make perfectly crispy French fries at home with this easy-to-follow recipe. This method involves blanching, an ice bath, and a single fry to achieve a golden, crunchy exterior and a fluffy interior.

#French fries

#crispy

#potato

#easy recipe

#snack

#side dish

#deep-fried

#comfort food

#ramadanprep

Freshly fried crispy french fries

Recipe Information

15m

Prep Time

16m

Cook Time

31m

Total Time

Servings

Easy

American

English

Nutrition (per serving)

350

Calories

Protein

45g

Carbs

18g

Fat

Golden fries in a serving bowl

Ingredients

Potatoes
(Russet or similar starchy potatoes, peeled and cut into fry shapes)
4 pieces
Salt
(Plus more to taste for seasoning after frying)
2 teaspoons
Cold Water
(For rinsing and boiling)
Ample amount
Ice Cubes
(For the ice bath)
2 cups
Vegetable Oil
(For deep frying)
6 cups

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Fries actively frying in hot oil

Instructions

0/7 completed

1
Peel the potatoes and cut them into uniform fry shapes, approximately 1/4 to 1/2 inch thick.
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5m
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Peel the potatoes and cut them into uniform fry shapes, approximately 1/4 to 1/2 inch thick.
5m
Uniform thickness ensures even cooking.
2
Rinse the sliced potatoes thoroughly under cold running water in a colander until the water runs clear. This removes excess starch.
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2m
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Rinse the sliced potatoes thoroughly under cold running water in a colander until the water runs clear. This removes excess starch.
2m
Removing starch is crucial for crispiness.
3
Place the rinsed potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt. Bring to a boil and cook for about 3-4 minutes, until slightly tender but still firm.
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5m
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Place the rinsed potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt. Bring to a boil and cook for about 3-4 minutes, until slightly tender but still firm.
5m
Do not overcook; they should not be mushy.
4
Immediately drain the potatoes and transfer them to a large bowl filled with ice water. Let them sit for at least 3 minutes to stop the cooking process and firm them up.
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3m
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Immediately drain the potatoes and transfer them to a large bowl filled with ice water. Let them sit for at least 3 minutes to stop the cooking process and firm them up.
3m
The ice bath helps create a crispy exterior during frying.
5
Drain the potatoes from the ice water and spread them out on a clean kitchen towel or several layers of paper towels. Pat them completely dry; this is a critical step for crispy fries.
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5m
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Drain the potatoes from the ice water and spread them out on a clean kitchen towel or several layers of paper towels. Pat them completely dry; this is a critical step for crispy fries.
5m
Any remaining moisture will make the oil splatter and prevent crisping.
6
Heat the vegetable oil in a large deep pot or Dutch oven to 350-375°F (175-190°C). Fry the potatoes in batches, making sure not to overcrowd the pot, for 6-8 minutes per batch, until golden brown and crispy.
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10m
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Heat the vegetable oil in a large deep pot or Dutch oven to 350-375°F (175-190°C). Fry the potatoes in batches, making sure not to overcrowd the pot, for 6-8 minutes per batch, until golden brown and crispy.
10m
Use a thermometer to maintain oil temperature. Frying in batches ensures consistent crispiness.
7
Remove the fried potatoes with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil. Immediately season with salt to taste and serve hot.
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1m
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Remove the fried potatoes with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil. Immediately season with salt to taste and serve hot.
1m
Seasoning immediately after frying helps the salt adhere better.