How to cook Perfect French Fries Like in a Restaurant (2017)

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How to cook Perfect French Fries Like in a Restaurant (2017)

Perfecting homemade French fries isn't rocket science, but a few key elements can take them from good to great.

The Potatoes

Start with large, oval potatoes, as they're ideal for cutting into uniform sticks. The perfect size is around 1 centimeter (just under half an inch) thick. If they're too thin, they'll become overly crispy and oily; too thick, and the center will be soft and mushy. This is a guideline, not a strict rule, a little variation is fine.

The Oil

While beef fat offers the best flavor, vegetable oils like canola, peanut, or sunflower oil are healthier alternatives. The real secret is using fresh oil. Although you can reuse it a few times, older oil reaches its smoking point faster, leading to darker, less crispy fries. Use a deep fryer or a large pot filled no more than halfway. If you're using a smaller pot, fry the potatoes in small batches to prevent the oil's temperature from dropping too quickly.

The Fry

You can blanch the fries first, then refrigerate or freeze them for later. If you're cooking them right away, be sure to let them cool down after the first fry before you do the second one.

The Seasoning

For a simple classic, use fine salt. To elevate the flavour, try a chili salt recipe to give your fries an extra kick.

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How to cook Perfect French Fries Like in a Restaurant (2017)

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