master-cooks | The Simple Technique That Gives You The Best French Fries

To achieve the best French fries, the key lies in a meticulous process that involves selecting the right type of potato and employing a two-step frying method. Start by choosing high-starch potatoes, such as Russets, which yield a fluffy interior and a crispy exterior. Begin by peeling and cutting the potatoes into uniform sticks to ensure even cooking. The first step is to rinse the cut potatoes in cold water to remove excess starch, which helps achieve crispiness. After rinsing, pat them dry thoroughly to prevent oil splatter during frying. The two-step frying process is crucial. First, fry the potatoes at a lower temperature, around 325°F (163°C), for about five to six minutes. This initial fry cooks the interior without browning, creating a tender inside. Once the fries are removed from the oil, allow them to cool at room temperature. For the second fry, increase the oil temperature to 375°F (190°C) and fry the potatoes again until they turn golden brown and crispy, which takes about two to three minutes. Drain the fries on paper towels to remove excess oil and season them immediately with salt. This method results in French fries that are perfectly crisp on the outside and light and fluffy inside.

More tips for cold-frying success

Starting with cold oil not only produces the best fries, but it also saves time and effort in the cooking process. Plus, it eliminates the burn hazards typically associated with dropping cold potatoes into hot oil. It's clear why this method is so effective.

However, there are a few important tips to ensure this technique works well for you. First, choose the right type of potato. Russets are perfect for fries due to their low moisture content and high starch levels, which contribute to that ideal crispy exterior and soft interior. Yukon Golds are also a good option.

While it might be tempting to stir your potatoes in the oil, it's best to resist the urge. The fries will begin cooking even before the oil reaches a boil, making them soft and fragile. Stirring can cause them to break apart. Instead, let them cook undisturbed, keeping an eye on them, and remove them once they achieve that appetizing golden-brown hue.

Here's an added bonus: this technique is versatile and works with various oils, whether you choose vegetable, canola, or even beef tallow for frying your French fries. In fact, using the cold-frying method allows for greater flavor infusion. For instance, you can add a few cloves of garlic to the cold oil. Cooking the garlic slowly will release its natural sweetness and gradually infuse that flavor into the fries without burning.

The Simple Technique That Gives You The Best French Fries

More tips for cold-frying success

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