Crispy Golden Fries (Printable)
Golden fries with a crispy exterior and fluffy center, seasoned for a perfect savory treat.
# What You'll Need:
→ Potatoes
01 - 4 large russet potatoes (approx. 2.2 lb), peeled (optional)
→ For Soaking
02 - Cold water, sufficient to cover potatoes
→ For Frying
03 - 4 cups vegetable oil (such as sunflower or canola)
→ Seasoning
04 - 1–2 teaspoons fine sea salt
05 - Optional: freshly ground black pepper, paprika, or garlic powder
# How to Make It:
01 - Slice potatoes into 1/4-inch thick sticks.
02 - Submerge cut potatoes in a large bowl of cold water. Soak for at least 30 minutes and up to 2 hours to remove excess starch.
03 - Drain the potatoes and dry thoroughly using clean kitchen towels.
04 - Heat oil in a deep fryer or heavy pot to 325°F (165°C).
05 - Fry the potato sticks in batches for 4–5 minutes until tender but not browned. Remove with a slotted spoon and drain on paper towels.
06 - Raise the oil temperature to 375°F (190°C).
07 - Fry potatoes again in batches for 2–3 minutes until golden and crisp. Drain on fresh paper towels.
08 - Immediately season fries with salt and optional spices. Serve hot.
# Expert Suggestions:
01 -
- The double-fry method feels like a well-kept secret you're excited to share with friends.
- The contrast of crunchy exterior and tender interior makes every bite addictive.
02 -
- Patting the potatoes completely dry before frying prevents dangerous oil splatters and keeps fries crispier.
- Doubling the fry is a game-changer — skipping the first fry results in soggy fries that lack that perfect crunch.
03 -
- Using a thermometer to monitor oil temperature ensures you hit the sweet spot between tender and crispy.
- Season fries immediately after frying while they're hot to maximize flavor absorption.