📝 About This Recipe
Master the art of the perfect French Fry, a culinary icon born in the heart of Western Europe and perfected in Parisian bistros. These fries achieve a sublime contrast between a glass-like, golden-brown exterior and a fluffy, cloud-like interior that melts on the tongue. By employing the classic two-stage frying technique and using high-starch potatoes, you'll create a side dish that transcends the ordinary and rivals the finest brasseries in the world.
🥗 Ingredients
The Potatoes
- 2.5 pounds Russet or Burbank Potatoes (large, scrubbed clean)
- 8 cups Cold Water (for soaking)
- 2 tablespoons Distilled White Vinegar (added to the soaking water to prevent browning)
Frying Medium
- 2 quarts Peanut Oil or Beef Tallow (high smoke point oil is essential)
Seasoning & Aromatics
- 1 tablespoon Fine Sea Salt (to taste)
- 2 sprigs Fresh Rosemary (optional, for infused oil)
- 3 pieces Garlic Cloves (smashed, optional for infused oil)
- 1/2 teaspoon Smoked Paprika (for a subtle kick)
Classic Garlic Aioli
- 1/2 cup Mayonnaise (high quality or homemade)
- 1 clove Garlic (grated into a paste)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Dijon Mustard
👨🍳 Instructions
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1
Peel the potatoes if desired, though leaving a bit of skin adds a rustic touch. Slice them into even batons, approximately 1/3-inch thick, to ensure they cook at the same rate.
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2
Place the cut potatoes into a large bowl filled with cold water and 2 tablespoons of vinegar. Let them soak for at least 30 minutes (or up to 2 hours) to remove excess starch, which prevents them from sticking together and helps them crisp up.
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3
While the potatoes soak, whisk together the mayonnaise, grated garlic, lemon juice, and Dijon mustard in a small bowl to create your Garlic Aioli. Cover and refrigerate until serving.
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4
Drain the potatoes and rinse them under cold running water until the water runs completely clear.
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5
This is the most crucial step: lay the potatoes out on a clean kitchen towel or paper towels and pat them until they are bone-dry. Any moisture left on the surface will cause the oil to splatter and steam the potato rather than fry it.
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6
In a heavy-bottomed Dutch oven or deep fryer, heat your oil to 325°F (160°C). Use a candy or deep-fry thermometer for accuracy.
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7
Working in batches to avoid crowding the pot, carefully lower the potatoes into the oil. Blanch them for about 5-6 minutes. They should be soft and pale, not browned.
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8
Remove the blanched fries with a slotted spoon or spider and drain them on a wire rack set over a baking sheet. Let them cool to room temperature for at least 30 minutes.
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9
Increase the heat of the oil to 375°F (190°C). This higher temperature is what creates the golden, crispy crust.
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10
Fry the potatoes a second time in batches for 2-4 minutes, or until they reach a deep golden-brown color and feel stiff and crispy to the touch.
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11
During the last minute of the final fry, you can drop in the rosemary sprigs and smashed garlic cloves to briefly infuse the oil and aromatics.
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12
Remove the fries immediately and transfer to a large metal bowl lined with a single paper towel.
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13
While the fries are piping hot, sprinkle generously with sea salt and smoked paprika. Toss vigorously to coat every surface.
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14
Serve immediately in a paper cone or on a warm platter with the chilled garlic aioli on the side.
💡 Chef's Tips
Use starchy potatoes like Russets; waxy potatoes like Red Bliss will never get truly crispy. Always use a thermometer; if the oil temperature drops too much, the fries will become greasy. For the ultimate crunch, you can freeze the blanched fries before the second fry to break down the surface cells. Don't salt the fries until they are finished cooking, as salt draws out moisture and can make the oil foam. If you don't have peanut oil, sunflower or canola oil are excellent neutral substitutes.
🍽️ Serving Suggestions
Serve alongside a medium-rare Steak Frites with a dollop of herb butter. Pair with a crisp, cold Belgian Wheat Beer or a dry Riesling to cut through the richness. Offer a variety of dipping sauces like Truffle Mayo, Curry Ketchup, or Malt Vinegar. Serve as a decadent snack topped with freshly grated Parmesan cheese and truffle oil. Accompany with a simple green salad dressed in a sharp vinaigrette for a balanced bistro meal.