Go to the Recipe: Ultimate Crispy French Fries
How long can you leave the fries between first and second frying steps?
What do you think about prepping these through the first fry and then freezing for future use? Do you think there is anything detrimental about this workflow? Its so nice to be just a few minutes away from having a side of fries on a weeknight.
Unlimited time, even put them in the freezer and give the final fry before you want to serve them.
Works Perfectly.
which knife is Grant using there?
Hello Wes, The knife he is using is a Misono UX10 slicer.
Would have guessed potato starch vs. corn starch, but I would have been wrong. Is there an advantage of one starch over the other, or is it more that corn starch was on hand?
Ok is it just me or what does 1.1 kg of boiled potatoes yield so you can add that amount of corn starch to make the fries? I would assume that X amount of riced potatoes to Y amount of corn starch would = this?
Cool!
Potato starch isn't great at high temp so I assume that is the reason. Tried these and I still kind of prefer the (now) classic thrice cooked chips made from just potato. FYI, these are really delicate so you need to be extremely careful with the first fry. I think they benefit from freezing between first and second fry.
Ah! I didn't think about temps impacting the starch - thank you that makes sense to me ...
I found the biggest difference is the classic 3x are fluffier internally where these are more of a puree.
The one advantage I see here is they would also make good tater tots.
I'm throwing a dinner party for a diabetic, and while french fries are some of his favorite food, potatoes wreak havok on his blood sugar. Is it crazy to consider ricing, forming, and frying cauliflower in the same way as the potato in this recipe to make cauliflower fries?
curious if potato starch could be subbed for corn starch?
Can you bake / air fry the fries after freezing and get the same crispy result, (time, temp etc)?
I made these today and I have some feedback!
As is, the recipe works extremely well. I believe this is cheat code for ready to cook fries from the store!
I'd make a few changes, mostly for ease of cooking:
spread the potatoes in quart bags instead of gallon bags. it makes it easier to cut them, as gallon bags are a little bit unmanageable if you don't do my next recommendation.
2nd: freeze them COMPLETELY before frying them the first time. it makes cutting them and keeping the shape easier
3rd: after cutting them, you will need more cornstarch than you think. i cut them, put them with a generous amount of cornstarch, brushed off the excess, then fried.
4th: freeze them after the first fry. they stay together much better for the second fry. at this stage, you could leave them in the freezer until you're ready to eat them. also, fry them until theyre lightly brown, which is darker than in the instructional video. they held together better during the second fry.
5th: I used a duck fat/veg oil combo and it was delicious!
Thanks for another slam dunk recipe! I hope to try the same thing with sweet potato!
We try it with plantains. Was really awesome. We didn’t add more cornstarch because green plantain have a higher starch content than russet potatoes.
Fries were crispy with a light sweet touch.
We also froze fries after the first fry and finish it in the oven at broil - we didn’t want to bring our fryer on vacation. Turn out really well.
None of our guests guess it was banana (a Christmas challenge, we had to use banana in our menu).
Starch is needed in the vegetable for the recipe to work, like potato or green plantain.
The best! These are really the best fried potatoes I ever had. We have been experimenting wit many different frie recipes but this one is really what we have been striving for. Tender on the center and crunchy on the outside. Soooooo good!!!
I’ve made these fries twice. The first time I followed the recipe exactly and cooled the fries in the fridge for 20 mins or so before the second time in the oil. Came out perfectly crunchy with creamy interiors. The second time I made them I froze the fries before the second deep frying for several days and then deep fried them from frozen. The fries came out incredibly crunchy, but most of them had hollow, or partly hollow interiors. Is this because of cooking them from frozen? Anyone have a similar experience?
Maybe use this to pipe the fries ?
My son was given a russet for a Halloween trick. I used this recipe to turn it into a treat. The best fries I have ever eaten.
Carmen - I tried your idea of freezing completely before cutting. It did not work. I have a very sharp thin knife but, nonetheless, it was very difficult to cut and the first cut shattered a piece off. What am I missing?
Any suggestions on what to use for rolling pin thickness “guides”?
Pretty late comment to your post, but look into resistant starches. Lots of current research on them. Refrigerating starches like potatoes, rice, and pastas can make them less likely to spike blood sugar, and help feed healthy gut bacteria. Interesting stuff that this recipe may inadvertently exploit.
Mine completely disintegrated in the oil. Any advice on what happened? Not enough starch? If that is the case can I just add more starch and mash everything up again?
Instead of boiling the potatoes, and lose starch and flavor to the water, why not sous vide them?
It was good but my problem was that it very oily like it really absorbed alot of oil is there a fix for this? Or it has something to do with how dense the fries are
i was able to get the potato and corn starch mixture into the bag and into the fridge but when I took it out to cut into fries they kept falling apart. Should I add water to try and make it less crumbly? Is there any saving this batch or do I need to start over?
Made these last night and they were awesome.
For anyone curious, I don't have a ricer, so I mashed them. Consequently the texture was probably less "fluffy" than it should be but even so, these were the best fries I've ever eaten. Anywhere.
Also... I might have over-cooked them in step 1. The water was awfully thick and cloudy, and didn't drain easily.
I think maybe I had them at a gentle boil, as opposed to a gentle simmer.
Upon reflection... when I think about it... I don't think I actually understand what "simmer" means.
I might need a very specific class! 🤣
