Extra Crispy French Fries
Golden, ultra-crispy French fries with a fluffy interior. Perfectly seasoned and double-fried for maximum crunch.
Equipment
Ingredients
Ingredients
potatoes (peeled, cut into sticks)
1 kg
olive oil
30 ml
salt
5 g
Instructions
Prepare the potatoes
Peel the potatoes and cut them into uniform sticks about 1 cm thick.
Soak the potatoes
Place the potato sticks in cold water for 20-30 minutes to remove excess starch. This helps them become extra crispy.
Dry the potatoes
Drain the potatoes and pat them completely dry with a clean kitchen towel.
Season and oil
Toss the dried potato sticks with olive oil and salt until evenly coated.
First fry
Heat oil in a deep pan or wok to 160°C. Fry the potatoes in batches for 6-8 minutes until pale and soft but not browned.
Second fry
Increase oil temperature to 190°C. Fry the potatoes again for 3-4 minutes until golden and extra crispy.
Drain and serve
Remove the fries with a slotted spoon, drain on paper towels, and serve immediately while hot and crispy.
Original recipe
Storage
Best eaten fresh. Reheat in oven to restore crispiness. Do not store in plastic bags.
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