The Secret to Super Crispy French Fries

Ingredients

• 1 kg Russet Potatoes (peeled, cut into 3/4‑inch sticks after chilling)
• 1 tablespoon Salt (adds flavor to the boiling water and mash)
• 2 tablespoons Potato Starch (creates a crisp exterior when fried)
• 2 cups Avocado Oil (high smoke point; can substitute with beef tallow, canola or peanut oil)
• 1 teaspoon Fresh Thyme (optional, added after second fry for aroma)
• 2 Garlic Cloves (minced, optional, added with thyme after frying)

Instructions

1. Peel the potatoes

   Using a vegetable peeler, remove the skin from the russet potatoes. Rinse briefly to remove any residue.

   Time: PT5M

2. Boil the potatoes whole

   Place the peeled potatoes in a large pot, cover with just enough cold water to submerge them, add 1 tablespoon salt, and bring to a boil. Once boiling, reduce to a gentle simmer and cook until a knife slides easily into the center (about 20 minutes).

   Time: PT20M

3. Drain and mash

   Drain the potatoes and let them sit for 2 minutes to steam off excess moisture. Transfer to a large mixing bowl and mash until smooth, avoiding a puree.

   Time: PT5M

4. Incorporate starch and season

   Add 2 tablespoons potato starch and a pinch of salt to the mashed potatoes. Fold gently until fully incorporated; the mixture should be slightly sticky but not wet.

   Time: PT5M

5. Form a sheet and chill

   Place a sheet of parchment paper on a flat surface. Transfer the potato‑starch mixture onto the parchment and roll it out to about 1‑inch thickness using a rolling pin. Cover with another piece of parchment and place the bagged sheet in the refrigerator for 30 minutes to let the starch gel.

   Time: PT35M

6. Slice into fry shapes

   Remove the chilled sheet from the fridge. Using a sharp knife, cut the sheet into 3/4‑inch wide strips, then cut each strip into 3‑inch long sticks.

   Time: PT5M

7. First fry (blanch)

   Heat avocado oil (or beef tallow) in a deep fryer or heavy pot to 375°F (190°C). Fry the raw fries in small batches for about 3 minutes, just until they begin to turn opaque but not browned. Remove with a slotted spoon and let drain on paper towels.

   Time: PT3M

   Temperature: 375°F

8. Rest briefly

   Allow the blanched fries to rest for 2 minutes on a wire rack. This lets steam escape and the surface dry.

   Time: PT2M

9. Second fry (crisp)

   Return the fries to the hot oil and fry for another 3‑4 minutes, or until golden‑brown and super‑crisp. Remove, drain, and immediately toss with minced garlic and thyme if using.

   Time: PT3M

   Temperature: 375°F

10. Serve

    Transfer the fries to a serving bowl, sprinkle with a pinch of flaky sea salt, and serve hot.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

35 g

Fat

12 g

Fiber

3 g