The Best Crispy French Fries
Discover the secret to irresistibly golden and crunchy perfection with *The Best Crispy French Fries*! This recipe transforms humble Russet potatoes into a restaurant-quality treat using a double-fry technique that ensures maximum crispiness while keeping the inside irresistibly fluffy. A unique ice water soaking step removes excess starch, while a flavorful spice blend featuring garlic powder, onion powder, paprika, and cornstarch adds a delicious twist to these homemade fries. Perfectly seasoned and fried to golden perfection, they make an unforgettable side dish or snack that pairs effortlessly with your favorite dipping sauces. Whether you're hosting a gathering or indulging in comfort food cravings, these fries are destined to steal the spotlight!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 4 large Russet potatoes
- 8 cups Water
- 2 cups Ice
- 1 tablespoon Salt
- 6 cups Vegetable oil (for frying)
- 2 tablespoons Cornstarch
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 0.5 teaspoons Ground black pepper
Instructions
Peel the Russet potatoes and cut them into uniform sticks about 1/4-inch thick.
In a large bowl, combine 8 cups of water and 2 cups of ice. Add the tablespoon of salt and stir to dissolve.
Place the potato sticks into the ice water bath. Let them soak for at least 30 minutes. This step removes excess starch and helps achieve crispier fries.
After soaking, drain the potatoes and dry them thoroughly using a clean kitchen towel. It's important to remove as much moisture as possible.
In a large, heavy-bottomed pot or a deep fryer, heat the vegetable oil to 325°F (165°C). Use a thermometer to monitor the temperature.
Fry the potatoes in small batches for 3-4 minutes until they are pale and tender but not browned. This is the first frying step to cook them through.
Remove the potatoes with a slotted spoon or a spider strainer and transfer them to a wire rack or paper towels to drain. Let them cool completely.
Meanwhile, in a small bowl, mix together the cornstarch, garlic powder, onion powder, paprika, and black pepper.
Sprinkle the spice mixture over the cooled, par-fried potatoes. Toss gently to coat evenly.
Increase the oil temperature to 375°F (190°C). Fry the potatoes for the second time in small batches for 2-3 minutes, or until they’re golden brown and crispy.
Remove the fries and let them drain on a wire rack or paper towels. Sprinkle with additional salt if desired while they’re still hot.
Serve immediately with your favorite dipping sauce or as a side dish!
Nutrition Facts
Calories |
3349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 356.0 g | 456% | |
| Saturated Fat | 51.2 g | 256% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1494 mg | 65% | |
| Total Carbohydrate | 66.2 g | 24% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 3.7 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1491 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
