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How to Make Crunchy French Fries: Delicious Techniques

How to Make Crunchy French Fries?

To make crunchy French fries, follow these steps:

1.

Start by using russet potatoes as they yield the best results.

2.

Slice the potatoes into thin strips and soak them in cold water to remove excess starch.

3.

Rinse the soaked potatoes in cold water to make them fluffier.

4.

Cook the potatoes in vinegar water for 10 minutes to remove excess sugars and activate starches.

5.

Drain and steam dry the potatoes for 5 minutes before frying.

6.

Use a large pot with at least 10cm/4″ depth for frying.

7.

Maintain an oil depth of 3cm/1.2″ for shallow frying.

8.

Preheat the oil to 205°C/400°F.

9.

Add potato slices to the oil in batches, allowing 10-second pauses in between to prevent overflow.

10.

Fry each batch for 50 seconds, moving them around once or twice.

11.

Cool the fries for 30 minutes before the second fry.

12.

Fry the fries at 205°C/400°F for 4 minutes until golden and crispy.

13.

Drain the fries, sprinkle with salt or preferred seasoning, toss, and serve while hot.

Quick Tips and Facts:

1. Did you know that the first recorded evidence of French fries actually dates back to the late 17th century, not in France, but in Belgium? The locals in the Meuse Valley would fry small fish as part of their traditional cuisine, and during the winter, when the river would freeze, they would instead cut potatoes into the shape of fish and fry them.

2. French fries got their name not because they are French, but because they were prepared using the “Frenching” technique. To French a vegetable means to cut it into long, thin strips, hence the term “French fries.” However, in France, they are called “pommes frites” or “frites” for short.

3. While today the most popular condiment to accompany French fries is ketchup, people from Quebec have a unique twist. They enjoy their poutine, a dish where French fries are smothered in cheese curds and topped with hot gravy. It may sound unusual, but it is a beloved Canadian comfort food.

4. In the United States, July 13th is recognized as National French Fry Day. This delicious holiday celebrates the humble French fry and encourages people to indulge in their favorite fried potato treat. Many restaurants offer promotions and discounts on this day as well.

5. French fries are not limited to potato-based variations. In some countries, you can find alternative versions, such as yuca fries (made from cassava), sweet potato fries, zucchini fries, or even fried plantain fries. These alternatives offer exciting variations on the classic French fry and cater to different taste preferences.

Choose The Right Potatoes

When it comes to making crunchy French fries, the type of potato you choose is crucial. Russet potatoes are the best option for achieving that perfect crispiness on the outside while maintaining a fluffy interior. Their high starch content makes them ideal for this purpose.

  • Avoid using waxy potatoes like red or Yukon gold potatoes, as they tend to retain moisture and result in soggy fries.

To summarize:

  • Choose Russet potatoes for crunchy French fries.
  • Avoid using waxy potatoes to prevent soggy fries.

Soak And Rinse The Potatoes

To ensure maximum crunchiness, it is essential to remove the excess starch from the sliced potatoes.

Here are the steps to achieve perfectly crispy fries:

  1. Soak the potatoes in cold water for about 30 minutes. This process helps to release the starch and allows the fries to crisp up nicely.

  2. After soaking, rinse the potatoes under cold running water for a few minutes. This will make them even fluffier.

Remember, removing excess starch is crucial for achieving the desired crunchiness in your fries.

Prepare The Potatoes For Frying

Before proceeding with the frying process, it is crucial to take a few extra steps to prepare the potatoes. One effective technique is to briefly cook the potatoes in vinegar water. Here’s how you can do it:

  1. Slice the potatoes into the desired thickness.
  2. In a pot, combine water and vinegar in a ratio of 2:1.
  3. Bring the mixture to a boil.
  4. Add the sliced potatoes to the boiling vinegar water.
  5. Cook the potatoes for approximately 10 minutes.
  6. This step not only removes excess sugars but also activates the starches, resulting in a crispier texture.

After boiling, drain the potatoes and allow them to steam dry for about 5 minutes. This will remove any excess moisture, ensuring a better fry.

Remember, properly preparing the potatoes before frying can make a significant difference in the final result. Happy cooking!

  • Boil the sliced potatoes in a mixture of water and vinegar for approximately 10 minutes.
  • Drain the potatoes and allow them to steam dry for about 5 minutes.

Properly Heat The Oil

To achieve the perfect crunch in your French fries, the oil temperature is vital. Use a large pot with at least a 10cm/4″ depth to allow enough room for frying. For shallow frying, maintain an oil depth of around 3cm/1.2″. It is essential to leave at least 7cm/2.8″ headroom above the oil to prevent any potential accidents. Preheat the oil to approximately 205°C/400°F for the best results. This high temperature helps create that desirable crispy exterior while keeping the inside tender.

Fry The Potatoes In Batches

Dividing the frying process into batches is essential to avoid overcrowding the pot, which can result in uneven cooking and soggy fries. Add the potato slices to the preheated oil in batches, making sure to leave about 10 seconds between each batch to prevent overflow. Fry each batch for approximately 50 seconds, gently moving the fries around once or twice to ensure even browning. This short initial fry sets the foundation for the ultimate crispiness.

Finish And Serve The Crunchy French Fries

Once all the batches of fries have been fried, it’s time to achieve that final golden and crispy texture. Cool the fries for about 30 minutes, either on a wire rack or a paper towel-lined tray. This cooling period allows the exterior of the fries to firm up, resulting in a more satisfying crunch.

After the cooling period, fry the fries once more at 205°C/400°F for approximately 4 minutes until they turn a beautiful golden brown.

Once the fries are done, carefully remove them from the oil and allow any excess oil to drain off. Sprinkle them with salt or your preferred seasoning to add that extra burst of flavor. Toss the fries gently to ensure the seasoning is evenly distributed.

Serve the crunchy French fries immediately while they are still hot and irresistible.

By following these tips and techniques, you can master the art of making crunchy French fries with ease. From choosing the right potatoes to proper frying techniques, each step plays a crucial role in achieving that desired crunch.

So why settle for soggy fries when you can create a batch of perfectly crispy delights that will impress everyone at your next gathering?

Put these tips into practice, and enjoy the satisfaction of biting into a deliciously crunchy French fry.

  • Allow the fries to cool for 30 minutes to firm up the exterior.
  • Fry the fries again at 205°C/400°F for 4 minutes for a golden brown color.
  • Remove excess oil and season with salt or preferred seasoning.
  • Serve the fries hot and freshly made.
  • Impress everyone with your perfectly crispy French fries.

Frequently Asked Questions

How do you keep French fries crispy?

To attain and maintain optimal crispiness, adopt the cooling rack and baking sheet method. By placing the freshly fried French fries on a cooling rack over a baking sheet, any excess oil will drip off, preventing sogginess. To ensure the fries remain crisp, consider placing the setup in a low oven while frying subsequent batches, keeping them warm and maintaining their delightful crispy texture.

Why are my French fries not crunchy?

There could be a few reasons why your French fries are not turning out crunchy. Firstly, it is possible that you are skipping the two-step frying process. Cooking the fries at a lower temperature initially ensures that the inside is properly cooked, while the second round of frying at a higher temperature creates the desired crispy exterior. If you are only frying them once or not adjusting the temperature accordingly, the result may be softer fries. Additionally, the choice of potato can affect the texture. Opting for a starchy variety such as russet potatoes can contribute to a crispier end result compared to using waxy potatoes.

Another potential reason for your lack of crunch could be the oil temperature. If the oil is not hot enough during the second frying, the fries may not get adequately crispy. It is important to ensure that the oil reaches the appropriate temperature before adding the fries to the pan. Furthermore, overcrowding the frying pan or deep fryer can prevent the fries from crisping up evenly. A crowded cooking space can cause the fries to steam rather than fry, resulting in a softer texture. Therefore, it is advised to fry the French fries in batches, allowing enough space for them to cook evenly and become delightfully crunchy.

Should I boil fries before frying?

Boiling fries before frying is a crucial step in achieving the perfect texture and taste. By briefly poaching them in boiling water before frying, the fries undergo a process called blanching, which helps to maintain their creamy interior while ensuring a crispy exterior. This method allows for a controlled cooking process, allowing the fries to cook evenly and retain their moisture, resulting in a delicious and satisfying fry. So, if you want to elevate your fry game and enjoy a delightful combination of creaminess and crunch, don’t skip the step of boiling them before frying.

How do you fry fries without getting soggy?

To fry fries without getting soggy, it is crucial to start by thoroughly drying the fries after rinsing. This step removes excess surface water, preventing any potential moisture build-up while frying. Additionally, tossing the fries with starch and allowing them to sit for a while creates a protective crust that helps retain their crispness. If you still have concerns about sogginess, using less oil and frying smaller batches can help ensure that the heat is evenly distributed, resulting in perfectly crispy fries.

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