Chef John's French Fries

Chef John's French Fries

44
Chef John 22186

"I don't think most people realize that any decent French fry needs to be twice fried. The first frying in done at a lower temperature, which softens the potato and prepares the starchy surface for the second frying's crispification."
Saved
Save
I Made it Rate it Share Print

Ingredients

50 m servings 471 cals
Serving size has been adjusted!

Original recipe yields 2 servings

Adjust

Nutrition

  • Calories:
  • 471 kcal
  • 24%
  • Fat:
  • 44.1 g
  • 68%
  • Carbs:
  • 18.6g
  • 6%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 200 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Soak potatoes in a large bowl of water for about 30 minutes. Pat dry thoroughly with paper towels.
  2. Heat oil in a deep-fryer or large saucepan to 275 degrees F (135 degrees C). Gently add the potatoes in the hot oil for about 5 minutes, stirring and flipping the potatoes occasionally. Remove potatoes from oil with a slotted spoon to drain on paper towel and to cool completely.
  3. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry the potatoes again until golden brown, 5 to 6 minutes. Blot with a paper towel. Sprinkle with salt to serve.

Footnotes

  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Reviews

44

These were perfectly crispy and delicious! ! I did season them with garlic salt and cracked black pepper ..... My 3 year old and husband gobbled them up :)

Best fries I've ever made at home. I will make them like this (double fry) every time .

Darling husband bought a french fry cutter at the flea market and was dying to make his own hand cut fries. This recipe was a great guideline for making crispy fries. Thanks!

I gave this only 4 stars simply due to the double deep-frying, which is how I used to make them (like most restaurants do). Then I discovered simply par-boiling my cut fries, for about 2 minute...

Quick, easy and delicious. Try par-boiling and chilling before the first fry to make them really fluffy on the inside.

Double-frying makes all the difference! I took advice from other recipes on this site and added sugar to the water for extra crispyness. Also, I use peanut oil - it's more expensive but tastes...

These were perfect and easy to make! Just make completely sure you pat the fries dry before deep frying them! I made that mistake one time and they came out very soggy. As long as you follow the...

My mother (and me) was born in Belgium. She always made her French fries like this. I'm 68 and I'm still making my fries this way - nothing better than the old "tried and true" recipes, for sur...

I am quite the newbie at fried foods. I REALLY like to stick to the baked version, but baked just isn't the same sometimes. This is a GREAT recipe- but I seemed to have a bit of difficulty with ...