What is the secret to good french fries?

The secret to great French fries is the double-frying method, using starchy Russet potatoes, removing starch by soaking, drying thoroughly, and frying first at a lower temperature (blanching) to cook the inside, then at a higher temperature for crispiness, ensuring they are perfectly fluffy and golden.

What is the secret to making perfect 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 do you soak French fries in water 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 French fries?

Fry the potato strips in batches for about 3-4 minutes until they're soft but not golden. Remove and let them drain on paper towels. Second Fry (for that crunch!): Increase the oil temperature to 375°F (190°C). Fry the potatoes again for another 2-3 minutes until golden and crispy.

What to add to french fries to make them better?

Cayenne pepper, paprika, and chili powder can all add a spicy kick to your French fries. If you prefer milder flavors, try adding garlic powder or onion powder. For a more flavorful option, try using diced jalapenos or red peppers. You can also use different kinds of hot sauces such as Tabasco sauce or sriracha.

I Found The Perfect French Fries

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.

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.

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, ...

Why add vinegar in water for french fries?

When a small amount of vinegar is added to the soaking water before frying, it can help impart a tangy flavor to the fries without making them taste overly vinegary. The acid in the vinegar can also help to slightly break down the surface of the potatoes, aiding in the development of a crispier texture during frying.

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

The secret to perfect pan-fried potatoes is par-cooking them in salted water (or using leftovers) to tenderize the inside, then getting them very dry, and finally frying them in a hot cast iron skillet with ample oil/fat over medium heat, using a lid initially to steam and then removing it to brown without too much flipping for maximum crispiness. Using waxy potatoes, letting them sit undisturbed for long stretches, and seasoning well are also key steps.
 

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.

How long should you soak potatoes before making french fries?

For crispy fries, soak cut potatoes in cold water for at least 30 minutes to several hours, with overnight (6-24 hours) being ideal for maximum starch removal, but always pat them completely dry before frying; shorter soaks (30-60 mins) work if you're short on time, while longer soaks can firm them up, but thinner fries might get mushy if soaked too long (over 12 hrs). 

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. 

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 spices go well on french fries?

Ingredients

• 1 tsp table salt (Note 1)
• 1 tsp onion powder (or more garlic powder)
• 1 tsp garlic powder (or more onion powder)
• 1 tsp paprika.
• 1/4 tsp dried oregano.
• 1/4 tsp dried parsley.
• 1/4 tsp cayenne pepper , optional.
• 1/4 tsp black pepper.

What oil does McDonald's use for fries?

The suppliers we work with first peel, cut and blanche the potatoes. They then dry, partially fry and quickly freeze the fries for our restaurants. Once in our kitchens, we cook them in our canola-blend oil so you can have them crispy and hot—just the way you like them.

What kind of oil do five guys use for french fries?

Five Guys fries their fries in pure, 100% refined peanut oil, which gives them their signature flavor and crispy texture, and they use fresh, hand-cut Idaho potatoes that are cooked twice for optimal results. This commitment to fresh ingredients and peanut oil is a core part of their brand, though it's something to be mindful of for those with severe peanut allergies, as they note on their FAQ page.
 

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 reasons over the years, most notably for a 2009 insult towards an Australian TV host, Tracy Grimshaw, and more recently (in 2024/2025) for his famously fiery, insulting outbursts on cooking shows, acknowledging he was a "petulant teenager" and regretting calling people "donkeys" as part of a promotional campaign for the game Hay Day.
 

Should you boil potatoes first before frying them?

You don't have to boil potatoes before frying, but parboiling (briefly boiling) them first is highly recommended for restaurant-quality results, ensuring a fluffy inside and crispy outside by cooking them through and removing starch, preventing burnt exteriors with raw interiors. Frying raw potatoes is possible but often leads to undercooked centers unless cut very thin, though some prefer it for simplicity, while parboiling makes them cook faster and more evenly. 

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