I love ultra-crispy fries! After repeating the same mistake of soggy fries over and over again, I finally discovered a method that guarantees crispy perfection. It’s a bit of work, and I often think mid-way, “Maybe I should’ve just bought some from McDonald’s…” But the moment I take that first bite of the freshly-fried batch, the taste is beyond comparison to fast food fries—crispy on the outside, packed with rich potato flavor on the inside. The adrenaline rush kicks in and I end up eating way more than I intended. These fries are truly worth the effort!
Ingredients
| Russet potatoes (or starchy potatoes like Idaho or King Edward) | 5 |
| Oil | for frying |
| Salt | a little |
How to Make
1⃣ Cut the potatoes into thin sticks and soak them in plenty of water for 3 hours.
2⃣ Thoroughly dry the potatoes using paper towels. (This step is crucial for getting them crispy! If you have a clean kitchen towel that you can wring out, it will be super handy here.)
3⃣ Spread the potatoes on a tray and place them in the freezer for 1 hour. Try not to let them overlap if possible.
4⃣ Heat oil to 160°C (320°F) and fry the potatoes for 3 minutes. Don’t overcrowd the pan, as it will lower the oil temperature.
5⃣ Raise the oil temperature to 180°C (356°F) and fry again for 1 minute to get that perfect golden crunch. Once fried, transfer to a bowl lined with paper towels, sprinkle with salt, and toss well to coat evenly.
Besides salt, try:
- Sriracha sauce (my favorite spicy sauce that’s super popular overseas)
- Mayonnaise
- Aonori (dried green seaweed flakes)
- Ketchup
- Garlic salt
- …or experiment with your favorite spices!
I personally LOVE sriracha sauce! When I lived in Australia, I used to put it on almost everything—it’s not overly spicy, but super addictive. If you like a little heat and haven’t tried it yet, I highly recommend giving it a go!
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Tag me if you make it—I’d love to see your creations! 😆✨
