Description
Crispy, flavorful seasoned French fries made with a double-cook method for maximum crunch.
Ingredients
Scale
- 900 g (2 lb) Russet potatoes
- 1.5 L (about 6 cups) neutral oil (peanut, vegetable, or canola)
- 15 g (1 tbsp) cornstarch or rice flour
- 2 g (1/2 tsp) baking soda
- 10 g (1 3/4 tsp) kosher salt
- 5 g (1 tsp) smoked paprika
- 4 g (3/4 tsp) garlic powder
- 3 g (1/2 tsp) onion powder
- 1 g (1/4 tsp) black pepper
- 1 g (1/4 tsp) cayenne (optional)
- 2 g (1 tsp) dried parsley
- 15 g (1 tbsp) unsalted butter (optional)
Instructions
- Cut and rinse the potatoes; soak in cold water for 30 minutes.
- Drain and dry the potatoes thoroughly.
- Blanch in baking-soda water for 4 minutes; drain.
- Cool and dust with cornstarch or rice flour.
- Fry in oil at 150°C (300°F) for 4–5 minutes until soft; drain.
- Increase oil temperature to 190°C (375°F) and fry for 2–3 minutes until golden; drain and season.
- Optionally bake after first fry for a healthier version.
Notes
Fry in small batches to avoid sogginess and ensure crispy texture. Store cooled fries properly to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 1.5g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg