How to Achieve the Perfect Crunch: Tips for Frying French Fries

In honor of National French Fry Day this July, let’s explore the art and science of making the perfect crunchy French fries. Achieving that coveted crispy exterior with a fluffy interior isn’t just a matter of luck—it requires attention to detail, the right techniques, and a bit of patience. Here are some expert tips from one of your favorite roast beef shops to help you master the perfect fry.

Choose the Right Potato

The type of potato you use can make a big difference. Russet potatoes, also known as Idaho potatoes, are ideal for frying because of their high starch content and low moisture. This combination helps achieve a crispy texture on the outside while keeping the inside soft and fluffy.

Cut Uniformly

Consistency in size is key to even cooking. Aim for fries that are about 1/4 inch thick. If you have a mandoline slicer or a fry cutter, use it to ensure uniformity. Evenly cut fries will cook at the same rate, preventing some from becoming overcooked while others remain underdone.

Soak Before Frying

Soaking the cut potatoes in cold water for at least 30 minutes (or up to overnight) helps remove excess starch. This step is crucial for achieving a crispier texture. After soaking, be sure to drain and thoroughly pat the fries dry with paper towels. Excess moisture can cause the oil to splatter and makes the fries soggy.

Double Frying Method

Double frying is a tried-and-true method for achieving the perfect crunch. Here’s how to do it:

First Fry (Blanching): Heat your oil to 325°F (163°C). Fry the potatoes in batches for about 3-4 minutes. They should be pale and limp at this stage. Remove them and let them drain on paper towels.
Resting: Allow the fries to rest for at least 10 minutes. This step helps to further remove moisture.
Second Fry: Increase the oil temperature to 375°F (190°C). Fry the potatoes again, this time until they are golden brown and crispy, which should take about 2-3 minutes. Drain on paper towels and season immediately.

Choose the Right Oil

The type of oil you use for frying is important. Choose an oil with a high smoke point, such as peanut oil, canola oil, or sunflower oil. These oils can withstand high temperatures without breaking down, ensuring a crispier fry.

Season Immediately

Season your fries immediately after removing them from the oil. The residual heat helps the seasoning adhere better. Classic kosher salt works wonders, but you can also get creative with various spices and herbs.

Bill & Bob’s Famous Roast Beef | Woburn Roast Beef Shops

Whether you’re craving fries or a savory sub, the possibilities are endless here at one of your favorite roast beef shops. To explore all of our delicious options, check out our online menu or stop in for a bite to eat today!