Chef’s tip for finger-licking crispy fries
Let the potatoes cook for about five minutes, until they develop a light golden color. If you like, add a few whole garlic cloves to the oil. The garlic gently perfumes the fries and adds extra flavor without overpowering them. Once the fries reach their first stage of cooking, remove them from the pan and place them on paper towels to drain excess oil. Allow them to cool completely for several minutes.
This cooling step is key to achieving restaurant quality fries. After they cool, return them to the very hot oil for a second fry. This final cooking stage only takes a few minutes, but it creates the signature crisp crust while keeping the inside soft and fluffy. Watch them carefully and remove them as soon as they reach a deep golden color. Do not let them burn.
Once finished, place the fries back on paper towels to absorb any remaining oil. Season immediately with salt or your favorite spices. The result will be fries that are perfectly tender on the inside and wonderfully crispy on the outside.
What Oil Is Best for Crispy Fries?
Peanut oil or any light vegetable oil works best for homemade fries. These oils have a high smoke point, meaning they can reach high temperatures without burning. This allows the fries to cook evenly and develop a crisp crust. Peanut oil is often preferred over olive oil for frying because olive oil has a lower smoke point and can burn more easily.
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