Perfect Crispy French Fries

Making fries is simple. You just need the right ingredients to get that crisp-fluffy fries. So gather these ingredients below and let's get started:

• Potatoes: You would need to use around 3-4 starchy, floury potatoes (Sebago, Russet, and King Edward potatoes). These potatoes retain the perfect amount of starch needed to give you that great crispy outside and fluffy interior.
• Vinegar: Now, this is a very unusual ingredient, but this is the secret weapon for perfect fries. You'll be adding 2 tbsp white vinegar when you're going to simmer the potatoes.
• Salt: Add 1 tbsp cooking salt or kosher salt in water in which you'll par-cook the potatoes. It'll season your fries not just on the outside but right through.
• Oil (1 liter): For frying purposes, neutrally-flavored oil is best to use; vegetables and canola are good choices. Both have really high smoke points, ideal for creating crispy fries.

If you want to make perfect crispy restaurant-style fries then follow this foolproof process. You’ll get crispy outside and fluffy inside fries. Let's look at the steps and enjoy restaurant-quality fries from your kitchen.

Instructions:

1. Ready the potatoes

Wash and clean the potatoes then cut them into 6mm thick fries. It is advised to employ a knife with very sharp edge and serrated. Aim for uniformity to ensure even cooking.

Submerge cut fries in water while working. This simple step prevents oxidation, keeping your fries looking fresh.

2. Clean the fries

Give fries a quick 15-20 second rinse under running water. This removes excess starch, which helps achieve a crispier end result.

3. Par-cook the fries

Boil fries with vinegar and salt for 10 minutes. The vinegar helps maintain the fries' structure during cooking. Keep water rippling, not bubbling vigorously.

This affirms the fries don't break apart during the par-cooking process. Use a slotted spoon to transfer fries to a colander. Gentle handling preserves the integrity of your fries.

4. Dry the fries

Spread fries on tea towel-lined trays for 5 minutes. This crucial step removes surface moisture, leading to crispier fries.

5. Prepare for frying

Pour 1 liter of oil into a deep pot. Use a pot with high sides for safety. Divide fries into 3 batches for cooking. This prevents overcrowding and ensures each fry gets properly cooked.

6. First fry

Bring oil to 205°C. Use a thermometer for accuracy - temperature is key for perfect fries. Add fries in three parts, 10 seconds apart. This method prevents the oil temperature from dropping too quickly.

Cook for 50 seconds, stirring occasionally. This initial fry cooks the interior without browning the exterior. Remove to paper towel-lined trays. Proper draining prevents soggy fries.

Fry remaining batches, reheating oil between each. Consistently hot oil is crucial for even cooking.

7. Cool down

Let fries rest for 30 minutes. This step allows the interior to set, resulting in a fluffier texture.

8. Second fry

Bring oil back to 205°C. Maintaining the right oil temperature is crucial for crispy fries. Fry in two batches for 4 minutes each, until golden and crispy. This second fry creates that irresistible crispy exterior.

Use a paper towel-lined bowl for draining. Proper draining ensures your fries stay crispy, not greasy.

9. Finish and serve

Sprinkle with salt or your chosen seasoning. Season while hot for best flavor absorption. Enjoy your crispy fries while they're hot! Serve immediately for the best texture and taste.

Here are some tips and tricks to make perfect fries at home.

• Cutting technique: A serrated knife creates a rougher surface, leading to crispier fries. Cut potatoes into 6 mm thick slices, then stack and cut into 6 mm fries.
• Simmering process: The 10-minute simmer is key for ultra-crispy fries. It removes excess sugar from the surface, preventing premature browning. Keep the water gently rippling, not bubbling, to avoid breaking the fries.
• Pot size: Use a pot with sufficient headroom for oil bubbling. Aim for a 3 cm oil depth.
• Frying technique: When first frying, add fries in three batches with a 10-second pause between each. This reduces excessive oil bubbling.
• Seasoning: Remember the fries are already slightly salted from the cooking process. Season to taste.
• Large batch cooking: For larger batches, you can reheat earlier batches with a quick 30-second to 1-minute fry.
• Freezing: These fries freeze perfectly. After the first fry, cool completely, freeze on a tray, then transfer to a container. Cook from frozen for 4 1/2 minutes.
• Reuse oil: You can use it 3 to 4 times, even more. After frying, let the grease cool off completely. Then pour into clean jars and store in your pantry. There is no need to strain the oil between uses.

After having your share of crispy chips, let the remaining cool to room temperature. This way, you avoid condensation inside the container, which will make the fries swampy.

Cool it down, then store it in an airtight container. You can use glass or plastic vessels but always seal them tight to prevent moisture from coming inside and to hinder fries from getting unwanted relishes in the fridge.

Store the container in the refrigerator, where your fries will keep fresh for five days. However, try to consume them within the first two to three days for best flavor and texture.

How To Reheat Fries

The goal while reheating fries is getting that amazing crispy outside, and maintaining soft and fluffy interiors. Avoid microwaving because it makes your fries soggy. Instead, one of these methods can be applied:

1. Oven Method:

• Place oven at 400°F or 200°C.
• Scatter fries on a baking sheet in one single layer.
• Bake for 5-10 minutes and flip in between.
• The fries come out hot and crispy.

2. Air Fryer Method:

• Preset the Air Fryer at 350°F or 175°C.
• Place the fries in one layer inside the basket. Do not stack them on top of each other.
  Cook fries for 3 to 5 min (shaking the basket halfway).
• Fries from here generally get really crispy.

3. Stovetop Method:

• Get a pan heating on the stovetop at medium-high heat.
• Put a very small amount of oil.
• Fry the potatoes for 3-5 minutes until they are golden brown, stir occasionally.
• This method is good to go when it comes to smaller portions.

Make your fries a lot more intriguing with some of these flavorful accompaniments. Serve your homemade fries steaming hot and crispy to make sure they have the best texture and relish.

Following are some great options to go along with fries:

1. Classic Condiments:

• Ketchup: The traditional favorite, offering a sweet and tangy flavor
• Mayonnaise: Creamy and rich, perfect for dipping

2. Gourmet Dips:

• Aioli: It's a garlic-imbued mayonnaise
• Homemade Nacho Cheese Sauce: Indulgent and savory, great for cheese lovers

3. International Flavors:

• Curry sauce: A British favorite that adds exotic spice
• Garlic sauce: Popular in Mediterranean cuisine, offering a pungent kick

4. Healthy Options:

• Hummus: A protein-rich, Middle Eastern dip
• Guacamole: Creamy avocado dip with a fresh, zesty flavor

5. Specialty Sauces:

• Truffle mayo: For a luxurious twist
• Sriracha mayo: Adds a spicy kick to your fries

6. Vinegar-based Options:

• Malt vinegar: A classic British accompaniment
• Balsamic reduction: For a sweet and tangy flavor profile