Crispy French Fries Recipe
Crispy french fries are a delicious and satisfying vegan dish that is perfect for an excellent dinner or just a satisfying snack.
Triple-frying the french fries guarantees their crispy consistency, which is inspired by Heston Blumenthal's search for the perfect french fries.
- 6 potatoes
- 1 tbsp white vinegar
- 1/2 l frying oil or peanut oil
- Salt and pepper (to taste)
Peel the potatoes and cut them in even sticks of choice, around 0,5 to 1 cm. Put them in a simmering pan of water with the white vinegar. Let them cook 8-10 minutes. When potatoes are done remove them immediately from the pan and spread them on a baking dish and put a kitchen towel on them. Let rest for 20-40 minutes, this is done to get the moisture out of the fries.
First frying should be done at 150-160 degrees celsius, remember to not put all of them in at the same time. Fry for around 4 minutes, then put them on a rack or on paper towels to dry. Once cooled down put them in the freezer for a couple of hours (the longer the better result), this will remove all the liquid from the inside of the fries and guarantee the most crispy fries possible!
Just before serving make the last and final frying, this time at 180 degrees celsius. This should be done quickly for around 1-2 minutes, they are finished once they get brown/golden color and float by themselves in the oil. Once again, remember to do them in batches to guarantee the best possible result.
Shake them with salt and pepper and serve piping hot!
- Use the right potatoes. The best potatoes for French fries are starchy potatoes, such as Russet potatoes. These potatoes have a high starch content, which will help the fries to crisp up.
- Cut the potatoes into the right size. The ideal thickness for French fries is about 1/4-inch thick. This will help the fries to cook evenly and get crispy on the outside.
- Soaking the potatoes. Soaking the potatoes in cold water for at least 30 minutes will remove some of the starch and help the fries to crisp up.
- Dry the potatoes thoroughly. After soaking the potatoes, dry them thoroughly with a paper towel. This will help to prevent the fries from sticking together and will help them to crisp up.
- Season the potatoes. Season the potatoes with salt and pepper before frying. This will help to enhance the flavor of the fries.
- Fry the potatoes twice. This is the key to making crispy French fries. The first fry cooks the potatoes through, and the second fry crisps them up.
- Use a high-heat oil. The oil should be heated to 325 degrees F (165 degrees C) before frying the potatoes. This will help the fries to cook evenly and get crispy on the outside.
- Don't overcrowd the pan. When frying the potatoes, don't overcrowd the pan. This will lower the temperature of the oil and prevent the fries from crisping up.
- Don't stir the fries. Once the potatoes are in the pan, don't stir them. This will break them up and prevent them from crisping up.
- Drain the fries on paper towels. After frying the potatoes, drain them on paper towels to remove excess oil. This will help the fries to stay crispy.
- Use a deep-fryer or a large pot with high sides. This will help to prevent the oil from splattering.
- If you don't have a deep-fryer, you can use a Dutch oven. Just make sure to fill it no more than halfway with oil.
- Use a thermometer to check the temperature of the oil. The oil should be hot enough to make the fries sizzle when they are added to the pan.
- Don't overcook the fries. Overcooked fries will be dry and tough.
- Serve the fries immediately. They will start to lose their crispness as they cool down.