That said, in this recipe we only shallow fry and not deep fry – always a bonus! These fries only need to be shallow fried, not deep fried, to crispy perfection! But you do need to be comfortable frying in oil. It is adapted from Kenji Lopez-Alt’s french fries recipe from his iconic cookbook The Food Lab. This method I’m sharing today is one that any home cook can do. Some go to extreme lengths like triple or quadruple frying, overnight resting, or frying in pure beef drippings.īut we don’t need to dabble in any such tedious restaurant kitchen shenanigans. Times have changed generally and restaurants around the world use all sorts of methods these days in pursuit of the ultimate crispy French fries. It’s time to look at modern methods with better and more reliable results!Īctually it’s not just me. Well, this won’t-stay-crispy problem and unpredictability just won’t cut it anymore. This is true even if you use the ideal variety of potato. You get varying levels of crispiness depending on the potato quality and even season, as the starch / sugar levels of potatoes vary throughout the year. I also found this classical method is heavily dependent on the potato. But the first problem is that within minutes, before they even hit the table, they start to lose crispiness. This method will yield crispy fries when they are piping hot, straight out of the fryer. This was (still is?) the way students were taught at cookery school and is still the default method used by many restaurants and pubs. The conventional way of making french fries involves firstly soaking the raw fries in water followed by a double fry. Skip to the Recipe | Video | Dozer Background: Rethinking the french fry method Gently simmer 10 minutes in vinegar water (secret crispiness tip #2! And no, you can’t taste vinegar) So if you’re a pro, skip to the recipe, recipe video or better yet, Dozer!Ĭut fries with a serrated knife (secret crispiness tip #1) Heads up – this post is quite long because I cover the “why” and also want to arm French fry first-timers with the confidence to make this recipe. These french fries are still crispy even after they’ve gone cold! Really, the crispiness endurance is insane. Fluffy on the inside, crispy on the outside – and stays crispy well beyond the time it takes to eat the fries and, say, a big juicy Cheeseburger. Well, it’s taken me years but with the help of the impressively thorough french fry research documented in Kenji López-Alt’s The Food Lab, Chef JB and I have finally nailed down the recipe for the perfect homemade french fries. Which is what happens if you use the standard way of cooking homemade fries – soaking in water followed by a double fry. There’s nothing more deflating than going to all the effort of making your own fries from scratch, only to find they start losing crispiness before they even hit the table. It’s rare to find fries this good even at up-market bistros! No false promises – these french fries really stay crisp! Finally, here it is – The perfect french fries recipe! Based on a ground-breaking method from the legendary Kenji López-Alt’s The Food Lab, these hot chips are so crispy they stay that way even after they’ve gone cold.
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