Perfect French Fries: Fry Time And Temperature Guide

French fries are a popular snack and side dish, but to get that perfect crispy exterior and fluffy interior, it's important to know how long to leave them in the deep fryer. The secret to achieving this ideal texture is to fry them not once, but twice, at two different temperatures.

First, the potatoes should be sliced into thin strips and soaked in cold water for around 30 minutes to an hour to remove excess starch. They should then be thoroughly dried before being placed in the deep fryer for the first time. For this initial fry, the oil should be heated to around 275–300 °F (135–149 °C) and the fries cooked for 4-7 minutes, until they are softened.

After this first fry, the temperature of the oil should be increased to 375 °F (190 °C). The fries are then added back to the fryer for a second time and cooked for a further 2-6 minutes, until they reach the desired level of brownness and crispness.

Soak potatoes in water to remove excess starch

Soaking potatoes in water is an essential step in making french fries as it removes excess starch, which helps prevent sogginess and gives you the best results possible. The process is simple: cut your potatoes into your desired shape and size, then rinse them under cold water. After rinsing, place the potato pieces in a large bowl of clean cold water and let them soak for at least a couple of hours, or even up to 12 hours. You can also change the water and repeat the process if needed.

As the potatoes soak, the excess starch will settle at the bottom of the bowl, and you will notice that the water becomes cloudy and starch-filled. The longer you soak the potatoes, the more starch is removed, so you can leave them in cold water for up to 24 hours. This step is worth the time and effort as it ensures your french fries will be crisp and not crumble easily.

Once the soaking is done, drain the potatoes and rinse them again to remove any remaining starch. Then, use a paper towel or kitchen towel to dry the potatoes as thoroughly as possible. Excess moisture can cause sputtering and increase the time it takes for your fries to brown.

In addition to soaking in water, you can also try other methods to remove excess starch, such as blanching the potatoes in hot water or soaking them in salted water. However, the cold water soak is a popular and effective method that many people use to achieve perfect french fries.

Pat potatoes dry before frying

Pat your potatoes dry before frying to ensure you get the best texture and achieve the desired crunch. If your potatoes are still wet when you fry or roast them, they are more likely to turn out soggy.

Use a kitchen cloth, paper towels, a napkin, or anything that will soak up the excess water on the outside of your potato. Make sure they are very dry!

If you are using a thin-skinned variety, you can skip this step.

Frying is a time when the potato you choose is crucial. The best commonly available types of potato for frying are on the starchy side, such as Russet and white potatoes. Fried potatoes should be light, crispy, and fluffy in the middle. To accomplish this, they need to cook at high heat and quickly so the water can evaporate and steam the inside of the potatoes as the surface starches form a crust and get that perfect golden hue.

Waxy potatoes, like red potatoes and fingerlings, contain a lot of water and not much starch. This will lead to potatoes that are limp, soggy, and provide evidence that not everything is better fried.

How to pat potatoes dry before frying

• Drain the water from the potatoes and pat them as dry as possible.
• Place the potatoes on paper towels and let them air dry.
• Blot any excess water off with a kitchen towel.
• Make sure they are VERY dry!

Fry potatoes at 275–300 °F (135–149 °C) for 4-5 minutes

To make perfect French fries, it's important to get the right balance of crispiness on the outside and fluffiness on the inside. One way to achieve this is by frying your potatoes in two stages, at two different temperatures.

First, cut your potatoes into 1/4-inch strips. You can peel them first, but it's not necessary—just make sure to scrub the skins clean. Soak the cut potatoes in ice water for at least two hours, or up to 12 hours. This will help remove excess starch, resulting in crispier fries.

For the first fry, you'll want to heat your oil to between 275–300 °F (135–149 °C). Fry the potatoes for 4-5 minutes, until they are softened and slightly darker, but still pale. The exact time will depend on the thickness of your fries, so keep an eye on them and remove them from the oil when they're ready. Place the fries on a paper-towel-lined baking sheet to drain.

Now it's time for the second fry. Increase the heat to 375 °F (191 °C). Fry the potatoes again, this time in smaller batches so they have room to float freely in the oil. This final fry will only take 2-4 minutes. You're looking for your desired level of brownness and crispness. Again, the exact time will depend on the thickness of your fries, so keep an eye on them.

When they're done, remove the fries from the oil and place them on paper-towel-lined baking sheets to drain. Season immediately with salt, and any other seasonings you like. Serve as soon as possible—fries don't keep well!

Increase oil temperature to 400 °F (204 °C)

How to Make French Fries Using a Deep Fryer

Increasing the Oil Temperature to 400 °F (204 °C)

Once you've fried your French fries for the first time, you'll need to increase the oil temperature to 400 °F (204 °C) for the second fry. This is a crucial step in achieving the perfect crispy exterior and fluffy interior. Here's a detailed guide on how to do it:

Step 1: Remove the French Fries from the Oil

After the first fry, which should be at a lower temperature of around 300 °F (149 °C), remove the French fries from the oil. Use a slotted spoon or tongs to take them out carefully. It's important to only fry them for a short time, around 5 minutes, during the first fry to ensure they don't brown too much.

Step 2: Increase the Oil Temperature

Now, increase the heat of the oil to 400 °F (204 °C). This is the ideal temperature for the second fry, which will give your French fries that golden, crispy exterior. Most deep fryers will reach this temperature within a few minutes.

Step 3: Allow the French Fries to Cool

While the oil is heating up, let the French fries cool down slightly. You can place them on a plate or baking sheet lined with paper towels to absorb any excess oil. This step is important to prevent overcooking the French fries when you put them back in the oil.

Step 4: Return the French Fries to the Oil

Once the oil has reached 400 °F (204 °C), it's time to put the French fries back into the fryer. Carefully place them into the hot oil, being cautious of any splashing. Fry them for 3-6 minutes, keeping a close eye on them to ensure they don't burn.

Step 5: Remove and Cool the French Fries

Take the French fries out of the oil once they start to turn golden brown around the edges. Place them on a fresh layer of paper towels to absorb any excess oil and allow them to cool down. They will be extremely hot, so be sure to let them cool for at least a few minutes before serving.

Tips for Success:

• It's important to maintain the right oil temperature during the second fry to ensure your French fries don't burn or become soggy.
• If you're using a fry basket, ensure it's no more than two-thirds full to allow for even cooking.
• If you prefer crispier French fries, you can leave them in the oil for an additional minute or two during the second fry.

Fry potatoes for a further 3-6 minutes

Now that your potatoes have been fried for the first time, it's time to get them golden brown and crispy. Increase the heat of the oil to 375°F (190°C) and place the potatoes back into the fryer for the second time. This time, they should be fried in smaller batches so that they float freely in the oil. This will ensure that they cook evenly and achieve the perfect level of crispness.

The second frying stage should only take 2-6 minutes, depending on how brown and crispy you like your fries. Keep a close eye on them, as they will cook quickly and you don't want them to burn. Once they have reached the desired level of doneness, remove them from the oil and drain them on paper-towel-lined baking sheets. This will help to absorb any excess oil.

It is important to season the fries while they are still hot, as this will ensure that the seasoning sticks to the potatoes. Sprinkle them with salt, or try other seasonings like Old Bay, white pepper, Cajun seasoning, Italian seasoning, or anything else you prefer. Serve the fries immediately, as they are best enjoyed fresh and crispy.

If you have any leftovers, french fries can be stored in an airtight container in the fridge for up to 5 days. They can also be frozen and stored for up to 2 months. To reheat, simply place them in a 375°F oven for about 10 minutes, or until they are warm and crisp again.

Frequently asked questions