Ultimate French Fries Recipe

Ultimate crispy, golden French fries at home, discover all the secrets in this recipe – learn how to select the right potatoes and the right cooking method for unbeatable flavour and texture.

Why Are French Fries So Good?

The beauty of a perfectly cooked French fry lies in its crispy exterior and fluffy interior. The crispy exterior provides a satisfying crunch with every bite, while the fluffy interior gives way to a soft and pillowy texture. The combination of textures makes for an irresistible and satisfying snack, perfect for any time of day. Whether dipped in ketchup, mayo, or simply enjoyed on their own, the crispy, fluffy inside of a French fry is a true taste of pure joy.

What Type of Potato Can I Use To Make French Fries?

When it comes to making the best French fries, the type of potato you use can make a lot of difference. Russet potatoes are a popular choice, known for their starchy and fluffy texture. Maris Piper potatoes are another favourite, offering a creamy, smooth texture that holds up well during cooking. Coliban potatoes are a versatile option, with a slightly waxy texture and a delicate flavour. Finally, King Edward potatoes are favoured for their firm, creamy flesh and slightly nutty flavour. Each of these floury types of potatoes offers its own characteristics, making it easy to find the perfect one to suit your taste and cooking needs.

Are French Fries Gluten Free?

The short answer is yes, they should be. This recipe is completely free from gluten, but If your buying them from a fast food restaurant for example then they may use frozen french fries that come with a layer of flour on them, this helps to give the fries an extra crispy texture, and this is particularly common with curly fries and sweet potato fries. Also, some restaurants may use the same deep fat frier for things containing gluten, so if you’re unsure its always best to ask!

Tips & Tricks

• Slice the potatoes as evenly as possible, this will ensure an even cook and goldenness in the end.
• Heavily season the water that you cook the potatoes in, they will only absorb around 10% of the salt from the water and we want the fry to be seasoned all the way through.
• Fry in small batches, this way the oil temperature doesn’t drop too low, which can result in greasy feeling fries rather than crisp fries.
• Make sure the fries are completely dry when you start frying, hot oil and water DO NOT mix well together.
• Season lightly with salt as soon as they come out of the oil after the second fry, this helps to keep them crisp.
• A deep-fat fryer is the best way to fry these, if you don’t have one then use a pan with high sides, like a wok, saucepan or high-sided saute pan.
• Whatever your frying in fill it 50% with cold oil, oil volumizes when it gets hot.

What’s The Sauce?

The sauce in this video was a Sriracha Mayo. Simply combine 1 tablespoon of mayo, with around 1 teaspoon of sriracha and a few drops of lemon juice and mix well.

Yield: 4 Portions

French Fries

Print

French fries are a timeless classic and a staple of any comfort food menu. This easy to follow recipe will guide you through the steps to create the perfect fries – crispy on the outside and fluffy on the inside. Whether you're serving them as a side dish or indulging in them as a snack, these fries are sure to satisfy you. So preheat your oven, grab your ingredients, and let's get started!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 500g / 17.6oz (3 average-sized potatoes), I used Russets.
• 1 tablespoon of white vinegar
• Heavy pinch of salt (10g)
• 1 litre / 1 quart cold water
• 1 litre / 1 quart neutral tasting, high-smoke point oil (see FAQ for oil types)

Instructions

1. Peel then cut the potatoes into 7mm 1/4 inch square strips
2. Place cut potatoes in a saucepan with 1l water, the vinegar and 10g of salt.
3. Bring up to a boil, then simmer for 8-10 minutes or until potatoes should be just tender.
4. Carefully place onto a wire rack over a baking sheet to steam dry.
5. Heat the oil in a saucepan or wok or high-sided frying pan, to 200c / 392f
6. Add roughly half of the dry potatoes and fry for 45 seconds to a minute.
7. Remove them onto the same wire rack (if you’re doing lots of fries get a second wire rack for ease)
8. Allow the oil to come back up to temperature before doing the next batch.
9. Once all are fried place the wire rack into your freezer for at least half an hour, at this stage they can stay in your freezer until you need them for 1,2,3 months.
10. Once ready to eat, heat your oil to 200c / 392f again, once up to temperature fry for 3 to 4 minutes until you are happy with the crispness, the longer you fry the crispier they will be!
11. Drain onto paper towel and immediately season with salt and serve.

FAQ

Can I use a waxy type of potato? Yes, but the end result will be less crispy.

Can I use other types of vinegar? Yes, all types will work, any vinegar with a colour like red wine or balsamic will stain the potato.

What is a neutral tasting, high-smoke point oil? Canola, sunflower, soy, vegetable, corn, avocado are some of the most popular types.

Can I use beef fat / tallow / dripping? Yes, these fats work well for this recipe.

When french fries were invented? In 1775.

How french fries are made? This recipe is how a lot of fast food chains will make their french fries.