Crispy French Fries Every Time

As someone who cooks a lot for others, I want my food to turn out consistent. One I make something, friends or clients expect to get the same high quality result. Heck, I yearn for that when I am out at my favourite restaurant or eatery.

Making French Fries can be a challenge, inconsistent results. Many like to twice-fry potatoes and usually this method works.

Today’s method is a little different: the potatoes are blanched (boiled) in salted water, cooled and then fried. Works every time!

I’ve tried this method with Russet potatoes, Yukon Golds and White potatoes. Each potato has some subtle differences but the end result is the same: a golden french fry that is crispy on the outside, fluffy inside.

The important step in the recipe below is boiling in water. The type of potato and the thickness of the cut will affect the time it takes for the potato to cook. Use 5 minutes as a general cooking time an test for a doneness with a knife each minute after.

The cut of potato will also change cooking time: a mandoline will give you a “McDonalds” cut, Greek fries are wider, irregular and all hand-cut and then you can slice potatoes and cut into larger “chip” size like at fish and chip shops. Your choice!

Frying oil. Your choice. Greeks use olive oil for everything, including frying. Look at the market for an “olive oil” (not extra-virgin) to use for frying. The smoke point of olive is 420F – far higher than what you need for frying.

You can use canola or your usual frying oil. If I am not using olive oil, I prefer sunflower oil.

One advantage to this method is that my oil will last longer (I reuse 6-7 times before discarding). I only have to fry my potatoes once since they are being boiled in water prior. My oil lasts longer.

Another advantage is that I don’t have to pre-soak my potatoes in water to remove starch. With this method, the starches are removed when I boil the potatoes. I’ve saved time.

Finally, be careful when frying. I have a home deep fryer but if you don’t, fill oil to only 1/3 of the depth of the frying vessel you are using.

Crispy French Fries Every Time 

(serves 4)

4 large potatoes (Russet, Yukon Gold, or White)

sea salt or kosher salt

sunflower or olive oil

1. Peel your potatoes and cut int 1/4 inch slices. Stack the slices of potatoes and cut into 1/4 inch sticks.
2. Place potatoes into a deep skillet, fill with cold water. Add a tsp. of salt and turn heat onto medium.
3. Once potatoes come to a boil, set your time for 5 minutes. Use a sharp knife to test potatoes for doneness. If potatoes need more time, test potatoes in 1 minute intervals.
4. Gently empty potatoes into a large colander to drain. Transfer potatoes to a paper lined baking sheet and allow to cool to room temperature (this step may be done up to 4 hours ahead of frying).
5. Add your frying oil or choice into a deep pot or your home deep fryer and heat to 350F (buy an oil/candy thermometer to monitor heat).
6. Fry your potatoes (in batches if your frying vessel is smaller) for about 6-7 minutes or until golden and crispy (your oil temp. may will drop when potatoes added, increase heat as needed to try and maintain 350F).
7. Lift fry basket or use a slotted spoon to transfer fries to a paper lined bowl. Season with salt, toss to coat evenly and serve immediately.