💡Choose the right potato, like russet potatoes, with a higher starch content for crispier fries.
🔪Cut the potatoes evenly using a French mandolin or a sharp knife for uniform fries.
💧Soak the cut fries in cold water to remove excess starch and prevent them from browning too quickly.
🔥Blanch the fries in oil at a lower temperature to cook them through without browning.
🧂Fry the blanched fries in hot oil to achieve a crispy golden exterior. Season immediately after frying.
What type of potato should I use to make restaurant-style French fries?
—Russet potatoes are preferred for their higher starch content, resulting in crispier fries.
How do I cut the potatoes evenly?
—Use a French mandolin or a sharp knife to cut the potatoes into uniform slices for even cooking.
Why should I soak the cut fries in cold water?
—Soaking the cut fries in cold water removes excess starch, resulting in crispier fries.
What is the purpose of blanching the fries?
—Blanching the fries in oil at a lower temperature cooks them through without browning.
When should I season the fries?
—Season the fries immediately after frying while they are still hot for the best flavor.
00:00Learn how to make perfect restaurant-style French fries at home in this comprehensive guide.
00:33Choose russet potatoes for their higher starch content to achieve crispy fries.
01:10Use a French mandolin or a sharp knife to cut the potatoes evenly for uniform fries.
02:19Soak the cut fries in cold water to remove excess starch for crispier results.
04:46Blanch the fries in oil at a lower temperature to cook them through without browning.
06:45Fry the blanched fries in hot oil for a crispy golden exterior. Season immediately after frying.
