📝 About This Recipe
Achieve bistro-quality perfection with these golden, shatteringly crisp fries that boast a fluffy, cloud-like interior. This recipe utilizes the authentic Belgian-French double-fry method, which creates a structural crust that stays crunchy long after leaving the oil. Seasoned with fine sea salt and accented with fresh aromatics, these are not just a side dish, but a masterclass in potato texture and flavor.
🥗 Ingredients
The Potatoes
- 2.5 pounds Russet or Burbank Potatoes (large, scrubbed and peeled)
- 2 quarts Cold Water (for soaking)
- 2 tablespoons Distilled White Vinegar (added to soaking water to prevent browning)
Frying Medium
- 2 quarts Peanut Oil or Vegetable Oil (high smoke point oil is essential)
- 1/2 cup Beef Tallow (optional, for authentic old-world flavor)
Finishing and Seasoning
- 1.5 teaspoons Fine Sea Salt (adjust to taste)
- 2 sprigs Fresh Rosemary (to infuse the oil in the final stage)
- 1/4 teaspoon Garlic Powder (optional for a savory kick)
- 1 tablespoon Fresh Parsley (finely minced for garnish)
👨🍳 Instructions
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1
Prepare the potatoes by peeling them and squaring off the ends to create uniform rectangles. Slice them into consistent 3/8-inch thick planks, then slice those planks into sticks (batonnet cut).
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2
Place the cut fries into a large bowl filled with cold water and the white vinegar. Soak for at least 30 minutes to 1 hour; this removes excess starch, ensuring they don't stick together and get crispier.
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3
Drain the potatoes and rinse them under fresh cold water until the water runs completely clear.
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4
Spread the potatoes out on a clean kitchen towel or paper towels. Pat them thoroughly dry; any moisture left on the surface will cause the oil to splatter and prevent crisping.
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5
In a heavy-bottomed Dutch oven or deep fryer, heat the oil (and tallow, if using) to 300°F (150°C). Use a deep-fry thermometer for accuracy.
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6
Working in batches to avoid crowding, lower the potatoes into the oil. Blanch them for 5-6 minutes. They should be soft and pale, not yet browned.
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7
Remove the blanched fries with a spider skimmer and drain them on a wire rack set over a baking sheet. Let them cool to room temperature (about 15-20 minutes).
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8
Increase the heat of the oil to 375°F (190°C). This higher temperature is what creates the golden, crispy exterior.
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9
Add the rosemary sprigs to the oil for 30 seconds to infuse, then remove them before adding the potatoes back in.
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10
Fry the potatoes a second time in batches for 2-4 minutes until they are a deep golden brown and sound 'hollow' or crisp when tapped with the skimmer.
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11
Immediately transfer the hot fries to a large stainless steel bowl lined with a single paper towel.
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12
While still piping hot, sprinkle with sea salt, garlic powder, and minced parsley. Toss vigorously to coat every fry evenly.
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13
Serve immediately while the exterior is at its peak crunch and the interior is steaming.
💡 Chef's Tips
Use Russet potatoes specifically because their high starch content leads to the fluffiest interior. Never overload the pot; frying too many at once drops the oil temperature and results in greasy, limp fries. For the ultimate crunch, freeze the blanched fries for 2 hours before the second fry; the ice crystals rupture the surface cells for more 'crunch' surface area. Always salt the fries the second they come out of the oil so the salt adheres to the residual surface fat.
🍽️ Serving Suggestions
Serve alongside a classic Steak Frites with a dollop of Maître d'Hôtel butter. Pair with a homemade Roasted Garlic Aioli or a spicy Sriracha Mayo for dipping. Accompany with a cold, crisp Pilsner or a dry Champagne to cut through the richness. Serve in a paper cone for an authentic Parisian street-food aesthetic.