This method will yield crispy fries when they are piping hot, straight out of the fryer. But the first problem is that within minutes, before they even hit the table, they start to lose crispiness. I also found this classical method is heavily dependent on the 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. This is true even if you use the ideal variety of potato.
Well, this won’t-stay-crispy problem and unpredictability just won’t cut it anymore. So, old school method ditched. It’s time to look at modern methods with better and more reliable results!
Actually it’s not just me. Times have changed generally and restaurants around the world use all sorts of methods these days in pursuit of the ultimate crispy French fries. Some go to extreme lengths like triple or quadruple frying, overnight resting, or frying in pure beef drippings.
But we don’t need to dabble in any such tedious restaurant kitchen shenanigans. This method I’m sharing today is one that any home cook can do. It is adapted from Kenji Lopez-Alt’s french fries recipe from his iconic cookbook The Food Lab. It’s not particularly technical. But you do need to be comfortable frying in oil. That said, in this recipe we only shallow fry and not deep fry – always a bonus!
What you need
Here’s all you need to make your crispy french fry dreams a reality. Yep, this is all!
Potato – The type is important. Starchy, floury potatoes are the potatoes you need for crispy fries.
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