Perfect Crispy French Fries Recipe
Introduction
French fries are a beloved classic, perfect as a snack or side dish. Made from Maris Piper or King Edward potatoes, these fries are crispy on the outside and tender inside thanks to a two-stage frying method.
Ingredients
- 1 kg Maris Piper or King Edward potatoes
- Vegetable oil, for deep frying
- Sea salt, to season
Instructions
- Step 1: Peel the potatoes and cut them into 1 cm-thick batons. Place the cut potatoes in a bowl of cold water and soak for at least 2 hours to remove excess starch, which helps achieve crispiness.
- Step 2: Drain the potatoes and pat them dry thoroughly with kitchen paper to prevent oil splatter.
- Step 3: Fill a deep pan with vegetable oil no more than one-third full and heat it to 140°C (check by dropping a cube of bread in; it should brown in about 60 seconds).
- Step 4: Fry the potatoes in batches for about 6 minutes each, until they are cooked through, golden straw-colored, and lightly crisp. Drain on kitchen paper.
- Step 5: Increase the oil temperature to 180°C (a bread cube should brown in 30 seconds). Fry the fries again in batches for 2-3 minutes until they turn lightly golden and become very crisp.
- Step 6: Drain the fries on fresh kitchen paper and season immediately with sea salt. Serve hot.
Tips & Variations
- Soaking the potatoes overnight can improve crispness even more.
- Use a thermometer to maintain the oil temperature accurately for best results.
- Try seasoning with garlic powder, smoked paprika, or fresh herbs for a flavor twist.
- If you prefer oven fries, bake at 220°C until crisp, although frying yields the best texture.
Storage
French fries are best enjoyed fresh for maximum crispiness. If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat in a hot oven or air fryer to restore some crispness, avoiding the microwave which makes fries soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Why soak the potatoes before frying?
Soaking removes excess starch which can prevent fries from becoming crispy and cause them to stick together.
Can I use a different type of potato?
Maris Piper or King Edward potatoes are ideal for frying due to their texture and starch content, but other starchy potatoes like Russets can also work well.
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Perfect Crispy French Fries Recipe
- Total Time: 2 hours 30 minutes
- Yield: 4 servings 1x
Description
Classic homemade French fries made from Maris Piper or King Edward potatoes, double-fried to achieve a perfectly crisp exterior and fluffy interior. Soaked to remove excess starch, these fries are deep-fried twice to ensure a golden, crunchy texture and seasoned with sea salt for a deliciously satisfying snack or side dish.
Ingredients
Ingredients
- 1 kg Maris Piper or King Edward potatoes
- Vegetable oil, for deep frying
- Sea salt, to season
Instructions
- Prepare the potatoes: Peel the potatoes and cut them into 1 cm thick batons. Place the cut potatoes into a bowl of cold water and leave them to soak for at least 2 hours to remove excess starch, which helps in making the fries crispier when cooked.
- Dry the potatoes: Drain the soaked potatoes thoroughly and pat them dry with kitchen paper to remove all moisture before frying, which prevents oil splatter and ensures even cooking.
- First fry at low temperature: Fill a deep pan no more than a third full with vegetable oil and heat it to 140°C (or test by dropping a cube of bread, which should brown in 60 seconds). Fry the potatoes in batches for 6 minutes each until they are a golden straw color, cooked through, and lightly crisp. Drain the fries on kitchen paper to remove excess oil.
- Increase oil temperature for second fry: Raise the oil temperature to 180°C (or test with bread cubes browning in 30 seconds). Fry the potatoes again in batches for 2 to 3 minutes until they are golden and very crisp.
- Drain and season: Remove the fries from the oil, drain them well on fresh kitchen paper, and immediately season with sea salt while hot to enhance flavor. Serve immediately for the best texture and taste.
Notes
- Soaking the potatoes removes starch and helps achieve crispier fries.
- Patting the fries dry before frying prevents splattering and uneven cooking.
- Double frying at different temperatures ensures fries are cooked through and crispy outside.
- Use a deep pan or fryer, filling oil to no more than one third to avoid overflow and maintain oil temperature.
- Season fries immediately after frying to help the salt stick better.
- Choose Maris Piper or King Edward potatoes for best texture and flavor.
- Prep Time: 15 minutes (plus 2 hours soaking time)
- Cook Time: approx. 15 minutes (including double frying)
- Category: Side Dish
- Method: Frying
- Cuisine: British
Keywords: French fries, homemade fries, crispy fries, double fried potatoes, deep fried, snack, side dish
