- Prep time15 mins + 30 min soak
- Cook time20 mins
- Servings4
- DifficultyEasy
- CategorySnack
The difference between good fries and great fries is frying them twice. The first fry, at a lower temperature, cooks the potato through; the second, ripping hot, builds the glass-crisp crust. A 30-minute soak in cold water rinses off surface starch so the fries do not stick together. Salt them the second they leave the oil — salt bounces off cold fries.
Ingredients
- 4 large russet potatoes (about 1 kg)
- Cold water, for soaking
- Oil, for deep frying (neutral, high smoke point)
- Sea salt, to taste
- Optional: 1 tsp garlic powder, 1/2 tsp paprika for seasoned fries
Method
- Cut the potatoes into even 1/4-inch batons. Soak in cold water 30 minutes, then rinse and dry thoroughly — water is the enemy of crispness.
- Heat the oil to 150 C (300 F). Fry the potatoes in batches for 5 to 6 minutes until soft and pale. They should not color. Drain on a rack.
- Rest the fries at least 10 minutes (or refrigerate up to a few hours — this firms them up).
- Crank the oil to 190 C (375 F). Fry again in batches for 3 to 4 minutes until deep golden and crisp.
- Drain, salt immediately and toss with seasonings if using. Serve at once.
Tips for success
- Dry the potatoes completely after soaking — surface water causes violent splattering and soggy fries.
- Russets (floury potatoes) make the fluffiest interiors; waxy potatoes make leathery fries.
- Do not salt until after the second fry, and do it while they are steaming hot.
Watch video tutorial
Prefer to watch it being made? This from Varun Inamdar walkthrough covers the same crispy french fries step by step — the spoken narration doubles as an audio tutorial.