No double frying, no oil temperature science, no batch frying, no mess, just the Crispiest Homemade French Fries you have ever made.
We have been lied to all our lives! Turns out there is an easier way to make crispy homemade french fries without all the fuss of double frying, oil temperature checks, batch frying, and all the mess. You will not believe how easy this method is. It is as simple as putting your cut french fries in cold oil and backing away. We have tried and tested the cold frying method and we are excited to say that we are pleasantly surprised and thoroughly impressed. We knew we had to share it with all of you! Try them with some garlic aioli, our favorite dipping sauce! Or you can never go wrong with just plain old ketchup.
WHAT YOU WILL NEED TO MAKE OUR CRISPY COLD FRY FRENCH FRIES
HOW TO COLD FRY FRENCH FRIES
Prepare the potatoes
The Ideal potato to use for French fries is a Russet Idaho Potato. It’s high starch low moisture creates the crispiest most perfect French fry. This really makes a big difference you will find them in almost all supermarkets.
Wash peel (or do not peel) and cut the potatoes in 1 cm x 1cm thick french fry sticks. Now we want to submerge these into a solution of cold water and vinegar. The cold water draws out the starch making them more rigid and less likely to stick together resulting in a perfectly crisp fry. The vinegar will add a nice tang to the french fries. Keep the potatoes refrigerated in their water-vinegar bath for at least 30 minutes but preferably as long as you can. Before frying take the potatoes out, strain them out of the water, and pat them dry as best you can.
Fry the french fries
Place the raw french fries into a large dutch oven (or equivalent). There should be no more the 2-3 layers of fries on top of each other. Submerge with vegetable oil covering all potatoes 2.5 cm above potatoes level. Turn the heat on medium-high and then DO NOT TOUCH THE POTATOES. Step back. Watch.
Meanwhile, you can place your cooling rack onto a sheet pan to catch any oil drips. We do not want to put these french fries on kitchen towels after they’re done because they will steam and become soggy.
After 15 minutes give them a stir with a slotted spoon to loosen them up. The cooking time depends on the amount of potatoes you are using as well as the size of your dutch oven. It can take anywhere from 30-45 minutes. Once the potatoes are properly browned strain the french fries out and place on the prepared cooling rack. Sprinkle liberally with salt and toss around. Serve with garlic aioli
Making the Aioli
Ingredients :
- Mayonnaise: 5 tbsp
- Lemon Juice: 1 tbsp
- Garlic: 1 clove finely minced
- Salt and Pepper: A pinch of each then adjust to taste.
Place all the ingredients in a small sized bowl and whisk to combine, keep it in the fridge until serving.
If you make these Cold Fry French Fries please let us know! Leave a comment, rate it, and don’t forget to tag a photo #thetablediaries on Instagram. We love seeing all the recipes you and your family enjoy.
How to Cold Fry The Crispiest Homemade French Fries
Ingredients
To Fry the Potatoes
- 3 Large Russet Potatoes around 700 grams
- ⅔ cup vinegar
- cold water
- vegetable oil for frying
Garlic Aioli
- 5 tbsp mayonnaise
- 1 clove finely grated garlic
- 1 tbsp lemon juice
- salt and pepper to taste
Instructions
For the Potatoes
- Wash and peel (or do not peel) your potatoes. In case you do not want to peel them wash them really well with a brush to remove any dirt.
- Cut the potatoes into 1 cm x 1cm thick french fry sticks.
- Cover the potatoes with cold water and add ⅔ cup vinegar. Let the potatoes soak in the fridge for at least 30 minutes. The more time they soak the better.
- Strain the potatoes with a colander and pat the sticks dry with some kitchen roll.
- In a large dutch oven (or equivalent) place the raw french fries. They should be no more than 2-3 layers of fries on top of each other.
- Cover the potatoes with oil make sure the oil comes up 2.5 cm above potatoes level.
- Place the pot on medium-high and DO NOT TOUCH YOUR POTATOES. After 15 minutes give it a stir with a slotted spoon to loosen them up. The cooking time depends on the amount of potatoes you are using as well as the size of your dutch oven. It can take anywhere from 30-45 minutes. Once the potatoes are properly browned, strain the french fries out of the oil and place them directly onto a cooling rack. Sprinkle liberally with salt and toss around. Serve with garlic aioli
For the Garlic Aioli
- Place all the ingredients in a small bowl and whisk to combine, keep it in the fridge until serving.
