The SECRET To CRISPY French Fries at Home! (Air Fried & Deep Fried)

Ingredients

• 4 large Russet Potatoes (high‑starch, low‑moisture potatoes; peeled and cut into uniform sticks)
• 2 tablespoons Salt (for seasoning the blanching water)
• 2 quarts Vegetable Oil (high smoke‑point oil for deep‑frying (canola, peanut, or sunflower))
• 2 tablespoons Olive Oil Spray (light coating for air‑fryer fries)
• 2 cups Ice Cubes (for ice water soak)
• 1 roll Paper Towels (to pat fries completely dry)
• 1 pack Vacuum Seal Bags (optional for storing and freezing pre‑blanched fries)

Instructions

1. Trim and Peel Potatoes

   Cut off the ends of each russet potato, peel them, and rinse under cold water.

   Time: PT10M

2. Cut Potatoes into Uniform Sticks

   Slice each potato lengthwise into halves, then halves again, and finally cut into sticks about 1/4‑inch thick (borderline shoestring).

   Time: PT10M

3. Soak in Ice Water

   Place the cut fries in a large bowl filled with ice water. Soak for 15‑20 minutes until the water runs clear.

   Time: PT20M

4. Prepare Boiling Water for First Blanch

   Fill a large pot with water, add 2 tbsp salt, and bring to a rolling boil.

   Time: PT5M

   Temperature: 100°C

5. First Blanch (Both Methods)

   Drain the ice‑water soaked fries, add them to the boiling water, and cook 3‑5 minutes (thin fries) or 4‑5 minutes (thicker) until just tender.

   Time: PT5M

   Temperature: 100°C

6. Shock in Ice Water

   Immediately transfer the blanched fries to a bowl of ice water to stop cooking. Let sit 1‑2 minutes.

   Time: PT2M

7. Dry Fries Thoroughly

   Drain the fries in a colander, then pat completely dry with paper towels. The drier the fries, the crisper the result.

   Time: PT5M

8. Optional: Vacuum‑Seal and Freeze

   If you want to store for later, portion the dried fries into vacuum seal bags, remove air, and freeze flat.

   Time: PT5M

9. Deep‑Fry Method – Oil Blanch

   Heat vegetable oil to 300°F (150°C). Add a handful of fries and blanch for 3‑5 minutes until just tender but not colored. Remove with a slotted spoon and spread on a wire rack to cool to room temperature.

   Time: PT5M

   Temperature: 300°F

10. Deep‑Fry Method – Final Fry

    Raise oil temperature to 375‑400°F (190‑205°C). Fry the cooled fries in batches for 3‑4 minutes until golden brown and crisp. Drain on paper towels and season with salt.

    Time: PT5M

    Temperature: 375°F

11. Air‑Fry Method – Pre‑heat

    Spray the air‑fryer basket with olive oil spray and pre‑heat to 400‑425°F (200‑220°C) for 3 minutes.

    Time: PT3M

    Temperature: 400°F

12. Air‑Fry Method – Cook

    Arrange a single layer of dried fries in the basket (do not overlap). Air‑fry for 10‑12 minutes, shaking the basket halfway through, until fries are golden and crisp. Season immediately with salt.

    Time: PT12M

    Temperature: 425°F

13. Serve

    Transfer fries to a serving bowl, taste for seasoning, and enjoy immediately.

    Time: PT2M

Nutrition Facts

Calories

300

Protein

4 g

Carbohydrates

40 g

Fat

15 g

Fiber

4 g