Deep-Frying French Fries: A Step-By-Step Guide For Crispy Results

French fries are a popular side dish and snack, but making them at home can be a challenge. The key to getting them right is to use a deep fryer and fry them twice: once at a lower temperature to cook the interior, and then again at a higher temperature to crisp the edges. Before frying, the potatoes should be cut into thin strips and soaked in cold water to remove excess starch, which helps to prevent sogginess and ensures crispiness. The type of potato and oil used are also important factors—russet potatoes and peanut, canola, or vegetable oil are popular choices. With the right tools, ingredients, and technique, you can make delicious, crispy French fries at home.

Cleaning and slicing the potatoes

The first step to making French fries is to clean and slice your potatoes. Here's a detailed, step-by-step guide:

Cleaning the Potatoes

• Wash your potatoes with cool, clean water. You can place them in a colander or wire strainer and rinse them off.
• Use your fingers or a stiff-bristled brush to scrub away any dirt or debris.
• If you're concerned about food safety, you can soak the potatoes for 2-5 minutes in a mixture of water, white vinegar, and lemon juice.
• Potatoes grow underground, so it's important to ensure they are thoroughly cleaned before cooking.

Slicing the Potatoes

• Cut the potatoes in half lengthwise. This will ensure your fries are longer rather than short and stubby.
• You can peel the potatoes if you prefer, especially if they are very dirty. A veggie peeler with a wide blade will make this task quicker.
• For the next steps, place the flat side of each potato half against your cutting board to keep them stable.
• Cut the halves into 1/2-inch slices. This will make them more manageable for the next step.
• Now, cut each slice into 1/4–1/2 inch strips. This is your chance to create fries of your preferred thickness. Try to keep the cuts as consistent as possible.

Soaking the Potatoes (Optional)

• Soaking the potatoes in cold water for 30 minutes to an hour is optional but recommended. This step helps reduce the starch in the potatoes, preventing them from browning too quickly during frying.
• After soaking, drain the water and pat the potatoes dry with paper towels.

Your potatoes are now ready for frying! Remember to dry them thoroughly before adding them to hot oil, as water and oil don't mix well.

Soaking the potatoes in water

After cutting the potatoes into your desired shape and size, it is recommended to soak them in cold water for a period of time, typically ranging from 30 minutes to a few hours or even overnight. This process helps to remove excess starch from the surface of the potatoes, which can interfere with the crispiness of the final product. It is crucial to ensure that the potatoes are fully immersed in the water during this step.

While soaking is optional, it is highly recommended as it contributes to the desired texture of the french fries. The longer the potatoes are soaked, the more starch is removed, resulting in crispier fries. However, it's important to note that soaking for too long can affect the integrity of the potatoes, so striking a balance is essential.

Once the soaking process is complete, it is important to thoroughly dry the potatoes before proceeding to the frying stage. Excess moisture on the potatoes can lead to splattering or sputtering when they are placed in hot oil, and it can also prolong the browning process. Therefore, use paper towels or a kitchen towel to blot and pat the potatoes dry.

By following these steps and paying attention to the small details, you'll be well on your way to creating delicious, crispy french fries with your deep fryer!

Frying the potatoes for the first time

The first fry is done at a lower temperature, which softens the potato and prepares the starchy surface for the second frying's crispification.

Step 1: Prepare the potatoes

First, wash your potatoes with cool, clean water. Place your potatoes in a colander or wire strainer and give them a good dousing, or hold them under the faucet and rinse them off one-by-one. Use the pads of your fingers or a stiff-bristled brush to scrub away clinging dirt and debris.

Step 2: Cut the potatoes

Cut the potatoes in half down the middle. Lay out your potatoes on a cutting board or scratch-resistant surface and run a sharp knife through the centre of each. Be sure to cut them lengthwise rather than widthwise to ensure that your fries don’t come out short and stubby. Longer potatoes tend to make for better French fries.

Cut the halves into 1⁄2 in (1.3 cm) slices. Rest each bisected potato against your cutting board flat-side-down and slice it longways 3-4 times. Doing so will reduce it to more manageable sections that you can then easily cut into individual fries of your preferred thickness.

For especially large potatoes, you may need to make 1 or 2 extra cuts to simplify the task of slicing.

Slice the sections into 1⁄4–1⁄2 in (0.64–1.27 cm) strips. Work your way down the line, turning each piece into 6-8 fries. Try to keep your cuts as consistent as you can. Once you’ve sliced your last potato, gather up the fries and transfer them to an empty, spacious serving or mixing bowl.

You can also cut your fries smaller if you like. This will require making finer, more precise cuts, though, so watch your fingers.

Step 3: Soak the potatoes

Soaking the potatoes in water helps to remove excess starch, which can cause the fries to brown too quickly before they have a chance to become crisp. It also aids in making crispier fries.

Fill the bowl with fresh water until the potatoes are completely immersed. Keep an eye on the clock as they soak. Once they’ve sat for about half an hour, it will be time to drain them and get cooking.

Step 4: Dry the potatoes

While you’re waiting for your oil to heat up, drain the water from your sliced potatoes and dump them out onto a layer of folded paper towels. Use a separate towel to pat them dry on all sides, making sure that there’s as little lingering moisture left behind as possible.

It’s a well-known fact that oil and water don’t mix. For this reason, adding wet food to hot frying oil is a recipe for disaster.

Step 5: Heat the oil

Fill your deep fryer up about 1/3 of the way with your preferred frying oil. Pour in the oil until it reaches the indicated fill line. Deep fryers are designed to get very hot very fast, so it’s important to use an oil with a high smoke point. Peanut, canola, vegetable, and sunflower oil are all good choices.

Turn on your deep fryer and let it begin warming up. If your machine has a lid, make sure it’s on and secure at this point to help lock in heat. Most electric deep fryers will get to their target temperature within 10-20 minutes.

Different deep fryers have different designs, settings, and functions. Follow the instructions in the owner’s manual that came with your fryer to make sure you’re using the device safely and correctly.

Step 6: Fry the potatoes

Place your potatoes in a fry basket, if your fryer came with one. Arrange the potatoes so that they're sitting level inside the basket. This will help ensure that they cook more evenly. Avoid filling the basket more than 2/3 of the way full, as this is likely to result in inconsistent heating and could even be a potential fire hazard.

If you plan on preparing a large quantity of French fries, you may need to do it in multiple batches, depending on the size of your deep fryer or fry basket.

If you don't have a fry basket, you have the option of either buying one (it's sure to come in handy if you do a lot of deep frying) or using a metal skimmer or pair of metal tongs to move them in and out of the oil.

Blanch the potatoes for 4-5 minutes at 275–300 °F (135–149 °C). If you're using a fry basket, attach it to the edge of the fryer so that the potatoes are completely immersed in the oil. Otherwise, use your skimmer or tongs to lower the potatoes in carefully and avoid splashing.

Remember to set a timer so you’ll know exactly how long your fries have been cooking.

In order to achieve the optimum flavour and texture, you’ll be cooking your French fries twice. The point of this first round is just to heat them through.

Your fries should still be relatively soft by the time you take them out. If they begin to brown or crisp during the initial phase of frying, either your oil is too hot or you’ve left them in for too long.

Step 7: Cool the potatoes

Once the first 5 minutes are up, remove the basket by taking hold of the insulated handle or carefully retrieve the loose fries using your skimmer or tongs. Set the partially cooked fries on a large plate or baking sheet lined with paper towels and allow them to cool off slightly as your oil climbs to its new target temperature.

Cooling your potatoes briefly will prevent them from becoming overdone. Some chefs even chill par-cooked French fries before frying them a second time.

Frying the potatoes for the second time

Now that your fries have cooled down, it's time for the second fry, which will give them a gorgeous golden colour and make them wonderfully crispy. Heat the oil in your deep fryer to 400 °F (204 °C). If you're using a thermometer, make sure it reads the correct temperature before you continue. This step is crucial for achieving the perfect crispiness. Place half of your French fries back into the fryer for their final round of frying. Keep a close eye on them and be prepared to remove them as soon as they're done. You'll know they're ready when they start to turn golden brown around the edges. This should take around 3-6 minutes, depending on how crispy you like your fries.

Remove the fries from the oil using a slotted spoon and place them on a paper towel-lined tray to absorb any excess oil. They will be extremely hot, so be cautious. The fries will continue to cook for a short time after being removed from the oil, so take them out just before they reach your desired level of doneness. If you prefer your fries extra crispy, you can leave them in for an additional minute or two, but be careful not to burn them!

Repeat the process with the remaining half of the French fries, ensuring the oil temperature remains at 400 °F (204 °C). Once all the fries are fried to perfection, it's time to season them. Sprinkle them with salt or your favourite seasoning blend while they're still hot so that the seasoning sticks to the fries. Toss the fries to ensure they're evenly coated, and then serve them immediately. Remember, these fries will stay crispy for a good 15 minutes, but they're best enjoyed straight out of the fryer!

Seasoning the potatoes

The fun part about making French fries is that you can get creative with the seasoning. You can keep it simple with a generous sprinkle of sea salt or get adventurous with spices like black pepper, garlic powder, onion powder, or even rosemary salt. If you're feeling extra bold, you can try a savoury blend of black pepper, garlic powder, onion salt, paprika, dried parsley, oregano, thyme, and basil.

It's best to start with a small amount of seasoning, taste, and then adjust as needed. Remember, the potatoes have already been seasoned with salt during the cooking process, so be mindful of that when adding more salt.

For the seasoning to stick to the potatoes, it's best to add it while they are still hot. This ensures the spices adhere to the surface, giving you flavour in every bite.

Storing seasoned potatoes

If you have leftover seasoned potatoes, you can store them in an airtight container in the fridge for up to 5 days. Reheat them in a 375°F oven for about 10 minutes to restore their crispiness.

Freezing seasoned potatoes

You can also freeze your seasoned potatoes. Spread them out on a sheet pan in the freezer for 30 minutes, then transfer them to an airtight container. When you're ready to enjoy them again, reheat in the oven at 375°F for 5-10 minutes, depending on whether they were thawed or frozen.

Tips for seasoning

• If you're making a large batch, you can flash-fry the earlier batches for 30 seconds to 1 minute to reheat them and serve them all hot.
• If you're using a bowl to toss the fries with seasoning, it will help keep them warmer than a tray, and it's also great for oil drainage.
• Be cautious when handling hot oil, especially if there are children around.

Frequently asked questions