The ideal recipe for french fries has finally been found! This recipe for hot chips is based on an innovative technique from the renowned Kenji López-Alt’s The Food Lab; the chips retain their crispiness even after they cool. Even in upscale bistros, you won’t often find fries this delicious!
When you make homemade fries from scratch, there’s nothing more disheartening than seeing them lose their crunchiness just before you serve them. Which is the result if you follow the conventional wisdom while making homemade fries: soak them in water and then fried them twice.
After what seems like an eternity of trial and error, Chef JB and I have finally settled on the ideal recipe for handmade french fries, thanks to the exhaustive study on the subject detailed in Kenji López-Alt’s The Food Lab. The outside is crispy and the interior is fluffy, and the crunchiness lasts long after you’ve eaten the fries and, example, a large juicy cheeseburger. This french fry is perfect!
Ingredients needed: ▢1 kilogramme (or 2 pounds) of floury potatoes (Note 1: Sebago or dirt potatoes, US: Russet or Idaho, UK: Maris Piper or King Edward) ▏2 tablespoons of white vinegar (Note 2) 1 tablespoon of cooking salt or kosher salt (Note 3) ▢1 liter or quart of canola or vegetable oil
Here are some seasoning options: ▏Salt—either table salt or sea salt flakes ▏Spice for shaking fries ▏Salt flavored with rosemary ▏Nori salt, which will be available shortly
INSTRUCTIONS
Before cutting, remove the potato skins. Use a serrated knife to cut the potatoes into 6 mm / 1/4 inch French fries. (Note 4) While you cut the rest of the fries, keep the ones you cut in a dish of water so they don’t brown. Beyond this, there’s no real soaking required.
Step 2: Rinse the potatoes under running water for 15 to 20 seconds after transferring them to a strainer.
Gently bring 2 liters or quarts of cold tap water, vinegar, and salt to a simmer in a big saucepan with the fries. Bring to a boil over high heat, then quickly lower heat to low to create gentle rippling (Note 5), rather than large bubbles. Before transferring the fries to a colander, cook them for 10 minutes. Be cautious not to tip the fries into the sieve, as they may shatter.
After five minutes, dry: Separate the fries onto two baking sheets that have been lined with clean tea towels. Wait 5 minutes and then steam dry.
Pour 3 cm / 1.2 inches of oil into a pot that is 10 cm / 4 inches high (note 6: to ensure safety, leave at least 7 cm / 3 inches between the surface of the oil and the lip of the pot).
Cut the fries into thirds and fry them separately.
The first fry
The oil should be heated to 205°C (400°F) over medium-high heat.
Note 7: 10-second pause Drop one-third of the fries from Batch 1 into the oil using a slotted spoon. Add another third of the fries, wait another ten seconds, and then add the rest of the Batch 1 fries.
Stir-fry for 50 seconds, or until golden brown, turning once or twice halfway through. Then, using a slotted spoon, transfer the mixture to two trays coated with paper towels and smooth it out evenly. The fries’ texture and color will remain unchanged.
Fry #1 again with Batches 2 and 3, this time making sure the oil is heated to 205°C/400°F.
Step 2: Let the fries cool for half an hour.
Prepare a big basin for draining and mixing by lining it with paper towels.
Second fry: Bring oil to a temperature of 205°C, or 400°F. Fry half of the French fries for four minutes, tossing them twice halfway through, or until they are crispy and golden brown. Place a lined basin to catch the drained fries, and then continue with the rest.
MAKE AND EAT!
Add salt, spice, or both to the fries. (Caution 8) Serve after tossing!
Once cooled, fries will retain their crispy texture. Observe the remark for advice on cooking in bulk.