Classic French Fries
Learn the proper way to make French fries! The secret is a double-fry method. First, par-fry the potatoes at a low temperature to cook through, then fry a second time at a higher temperature to brown and crisp the outside. The result is a perfectly tender, fluffy interior and a super crispy exterior.
for 1 serving
- canola oil, for frying
- 1 large idaho potato
- kosher salt, to taste
- freshly ground black pepper, to taste
- Calories 475
- Fat 27g
- Carbs 54g
- Fiber 4g
- Sugar 2g
- Protein 5g
Estimated values based on one serving size.
- Fill a large, high-walled skillet with canola oil to a depth of about ½ inch. Heat over medium-high heat until the oil temperature reaches 300°F (150°C).
- Peel the potato and cut into ½-inch (1-cm) batons. Dry the potato thoroughly with paper towels.
- Working in batches to avoid overcrowding the pan, par-fry the fries in the hot oil for about 5 minutes, or until lightly browned and tender. Use a slotted spoon to transfer the fries to a paper-towel lined baking sheet to drain. Season with salt.
- Increase the oil temperature to 375°F (190˚C).
- Return the fries to the hot oil and fry until golden brown and crispy, 3–5 minutes.
- Use a slotted spoon to transfer the fries back to the paper towel-lined baking sheet to drain. Season with salt and pepper.
- Serve immediately.
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