What is the secret to fries?

The secret to perfect fries is the double-frying method: a low-temperature first fry to cook the inside until fluffy, followed by a high-temperature second fry to create a crispy, golden exterior, along with proper potato prep like soaking and drying to remove starch and moisture, ensuring a fluffy inside and crunchy outside. Using a high-starch potato (like Russet) and seasoning immediately after cooking are also key steps.

What is the secret to good French fries?

The best French fries are made from starchy Russet potatoes, double-fried (first at a lower temp to cook through, then high for crispness), and soaked in cold water to remove starch for a crispy outside with a fluffy inside. Key elements include using the right potato (Russet), a proper double-fry technique (blanching), soaking the cut potatoes, drying thoroughly, and using good quality oil for the best texture and flavor.
 

Why soak fries before frying?

You soak french fries in cold water before frying primarily to remove excess surface starch, which prevents them from sticking and getting gummy, leading to crispier, evenly golden fries with fluffier insides, and also helps prevent discoloration or premature browning. The cold water firms up the potato cells, improving texture, while rinsing washes away sugars that cause burning. 

How to get the crispiest fries?

Increase the Oil Temperature: Increase the oil temperature to 400°F (205°C). Fry Until Crispy: Fry the potatoes again in batches at 400°F (205°C) until they are golden and crispy, about 5-6 minutes. Don't overcrowd the pot; it can lower the oil's temperature and make the fries soggy.

Do you put cornstarch or oil on fries first?

Drain the potatoes and dry them as well as you can. Toss with cornstarch to coat and place on a wire rack until the starch dries out and forms a white film over the potatoes (~20 min). Meanwhile, heat the oil over medium-high heat in a large Dutch oven or heavy pot.

Why Belgium Has The World’s Best Fries | Food Secrets Ep. 2

Why do my fries never come out crispy?

Fry time too long. Oil temperature too high. Old or dirty oil. Low oil level.

What oil makes the crispiest fries?

For commercial fryers and repeated use, refined oils like canola, peanut, or sunflower hold their structure, stay neutral, and keep fried foods crisp. No matter what you're making, always check the smoke point before using any oil in high-heat cooking.

What are some common mistakes when making fries?

Ceren often sees kitchens make the same mistakes: “Using the incorrect oil, wrong frying temperatures, or not allowing the oil to heat properly all interfere with quality, as does infrequent skimming or overfilling frying baskets.” Ceren points out that the temperature is key: “When the oil temperature is too low, ...

How long do you let fries sit in water?

Place them in a large bowl and cover with cold water. Allow them to soak, 2 to 3 hours. (You can also stick them in the fridge and let them soak overnight.) When you're ready to make the fries, drain off the water and lay the potatoes on 2 baking sheets lined with paper towels.

What's the secret to perfect pan-fried potatoes?

The secret to perfect pan-fried potatoes is to avoid overcrowding the pan so they fry, not steam, using medium-high heat in a large skillet (like cast iron) with enough fat, and resisting the urge to stir too often, letting them brown deeply before flipping. For extra tenderness and crispiness, try par-boiling them in salted water for a few minutes first, then drying thoroughly before frying.
 

How to get a crispy coating on fries?

The secret tips that make all the difference: 1. Serrated knife to cut the potatoes = rougher surface = crispier 2. Blanch in vinegar water = wash away surface sugar that causes fries to burn before turning crispy (awesome tip from the legendary Kenji Lopez-Alt "The Food Lab") 3. Double fry!

What are some common fry mistakes?

8 Frying Oil Mistakes You Didn't Know You Were Making

• Filtering Too Often. ...
• Waiting Too Long to Filter. ...
• Skipping the Skimming. ...
• Salting Over the Fryer. ...
• Using the Wrong Cleaning Products. ...
• Loading Frozen Food Over the Fryer. ...
• Leaving Fryers Uncovered. ...
• Running Fryers at Full Heat All Day.

Should I dry my potatoes before frying?

Before frying the potatoes, make sure to dry them thoroughly with a paper towel or a clean cloth. Excess moisture can cause hot oil to splatter and can also hinder the fries from crisping up evenly.

How to get the most crispy fries?

How to Make the Crispiest, Most Flavorful Fries at Home

1. Know Your Potatoes. ...
2. Make Your Fries Thicc (But Evenly Thicc) ...
3. Salt During Cooking, Not After. ...
4. Boil, Then Fry for Faster Cooking. ...
5. Fry Twice—It's Worth It. ...
6. Go Wild with Sauces and Toppings.

How are restaurant fries so crispy?

Once the first fry is done, the heat is cranked up for the second frying. While frying at a higher temperature, the exterior quickly becomes crispy achieving that wonderful golden crunch we all love. This two-step process is what gives double-fried fries their signature texture— a crisp outside and tender inside.

Why does cornstarch make fries crispy?

Corn Starch: Adding a thin coating of corn starch to the potato fries before frying can help create a crispier exterior. When the corn starch comes into contact with the hot oil, it forms a barrier that traps moisture within the potato while also developing a crunchy crust.

What creates the crispiest batter for frying?

Use Cornstarch or Rice Flour

Michael says that cornstarch or rice flour in combo with flour will give you the crunchiest batter. Even cake four will cook up crunchier than all-purpose flour because it doesn't have a high gluten level.

What oil are Chick-fil-A fries cooked in?

Chick-fil-A cooks its Waffle Potato Fries in canola oil, not the peanut oil used for their chicken, ensuring a distinct potato flavor and accommodating customers with peanut allergies. The fries are seasoned with sea salt after cooking in the canola oil, which provides a neutral taste and high smoke point for deep-frying, with a recent recipe update adding pea starch for extra crispiness. 

Do you need to soak french fries before baking?

Soaking the cut potatoes in cold water before baking releases extra starch which leads to crispier outsides and creamier insides. Equally essential to that textural contrast is drying the potatoes fully before seasoning and baking them.

What is the secret to good fries?

A properly made fry must hit the oil twice--once at a lower temperature, and then again at 350 degrees Fahrenheit--to get the perfect creamy interior and crunchy exterior. Before all that, though, the secret is to briefly poach them in boiling water (or "blanch" them) before they go into the hot oil.

Why did Gordon Ramsay apologize?

Gordon Ramsay has apologized for different incidents, notably in 2009 for insulting Australian journalist Tracy Grimshaw with crude jokes and offensive images, and more recently (2024/2025) in a humorous ad campaign for the game Hay Day, where he apologized for his famous fiery outbursts and calling chefs "donkeys" to promote inner calm through farming. These apologies range from genuine remorse for past actions to a commercial stunt, reflecting different periods in his career and public image.
 

Why should you soak potatoes before making fries?

The main reasons to cut the potatoes and pre-soak in water are: To allow the excess starches and sugars to be removed from the outer surface of the fry strips AND to keep the potatoes from browning prematurely from exposure to air. Covering in water helps the potato from turning a dark color.

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