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Dry Thoroughly
After soaking, drain and pat the fries completely dry with a clean kitchen towel or paper towels. Removing moisture is crucial for a crisp fry and helps avoid dangerous oil splatters.
4. First Fry (Blanching)
Heat your oil in a deep pot or fryer to 300°F (150°C). Fry the potatoes in small batches for 3–4 minutes. They should be pale and slightly soft—not golden yet.
Remove the fries and place them on paper towels to cool. This first fry cooks the inside of the potato.
5. Second Fry (Crisping)
Increase the oil temperature to 375°F (190°C). Now, fry the potatoes again in small batches for 2–3 minutes, or until they’re golden brown and crispy.
Drain and place on paper towels, then immediately sprinkle with salt or your favorite seasonings while they’re still hot.
🌿 Bonus Flavoring Ideas
- Garlic Parmesan Fries: Toss with garlic powder and grated Parmesan
- Herb Fries: Add rosemary or thyme for a gourmet touch
- Spicy Kick: Dust with paprika or cayenne pepper
🍽️ Serving Suggestions
- Serve alongside homemade burgers, chicken wings, or a fresh garden salad.
- Pair with dips like aioli, cheese sauce, ranch, or sriracha mayo.
- Want to get fancy? Try loading them with cheese, bacon, and scallions for loaded fries.
✅ Final Thoughts
Making crispy fries like a chef at home isn’t hard—it just takes the right technique. By soaking to remove starch and double frying for texture, you’ll get fries that are perfectly golden on the outside and tender on the inside every time.
Say goodbye to soggy fries forever and start serving restaurant-style crispy fries right from your kitchen!
Would you like a printable version of this recipe or tips for making crispy sweet potato fries next? 😋
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