Who doesn’t love French fries? This potato treat pairs well with just about anything and the ideal French fries are crispy on the outside and tender on the inside. When cooking them at home, we can’t see to get the consistency just right. But, these five steps will give you professional quality French fries.
Choose the Right Type of Potato
There are tons of varieties of potatoes, but for fries, go with russet. These large potatoes are high in starch and low in water, which will help you get a crispy fry.
The Right Equipment
Although French fries are easy to make, they do require a few tools like a sharp knife and a fryer or sturdy pot that can handle the heat. You’ll also need a thermometer to make sure the oil is the right heat. To transfer the fries from the oil without them breaking, you’ll need a spider strainer. The last thing you’ll need is a wire rack-lined baking sheet so the oil can drain off of the fries while keeping them crispy.
A Water Bath
To get rid of excess starch, soak the uncooked fries in cold water for at least four hours. This will result in fries that get crispy evenly without them turning too dark on the outside.
Double Fry
Frying the potatoes twice in a neutral oil ensures that they get crispy on the outside and fluffy on the inside. Blanch the fries in 300 F oil for three to four minutes until they’re soft to the touch. Remove them from the heat and let them rest on a sheet pan before increasing the heat to 350 F and adding the fries back to the oil.
Season While Hot
Salt really makes potatoes taste that much better and to make sure the salt crystals stick, salt the fries while they’re still hot.
