The Double-Fry Method
This is the classic French technique used by chefs for perfect fries.
Step 1: Cut & Soak
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Cut potatoes (Russet or Maris Piper are best) into even sticks.
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Soak in cold water for 30+ minutes to remove excess starch — this prevents sogginess.
Step 2: First Fry (Blanching)
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Pat potatoes completely dry.
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Fry at 130°C/265°F for 4–5 minutes until soft but not colored.
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Remove, drain, and let cool completely (even freeze them for 30 minutes if you have time).
Step 3: Second Fry (Crisping)
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Heat oil to 190°C/375°F.
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Fry again until golden and crispy — about 3–5 minutes.
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Drain on a rack (not paper towels, to keep them crisp).
Pro Secrets for Extra Crisp & Flavor
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Add a touch of vinegar (1 tsp) to the soaking water — it helps keep fries firm.
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Use a sprinkle of cornstarch after drying for an extra-crunchy coating.
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Season immediately after frying with fine salt — it sticks better.
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For duck fat or beef tallow fries, replace oil with animal fat for insane flavor.
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Keep oil temperature steady — don’t overcrowd the pot.
Quick Air Fryer Shortcut
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Toss soaked/dried fries with 1 tsp oil + ½ tsp cornstarch + salt.
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Cook in a single layer at 200°C/390°F for 15–20 mins, shaking halfway.
The double-fry is the real game-changer — the first fry cooks the inside, the second creates that irresistible crunch. Enjoy your perfectly crispy, golden fries! 🍟👨🍳