Diary of a Chef · Just Chefn Around
Crispy French Fries
Ingredients
- 4 large Russet potatoes, cleaned
- Cold ice water + 1 tsp salt (soak)
- 2 tbsp cornstarch
- Neutral oil (vegetable, canola, or peanut) for frying
- Salt, to taste
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Download on the App StoreInstructions
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1Soak
Fries in salted ice water. Non-negotiable for max crispness — it pulls surface starch.
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2Dry completely
Strain and dry until bone-dry. Wet fries + hot oil = a grease fireworks show you don't want.
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3Starch coat
Toss with cornstarch until lightly coated; rest on a sheet pan so the coating sets.
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4First fry — 300°F
Fry until softened but not browned — pale, limp, cooked through. Out to rest.
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5Second fry — 360°F
Crank the oil; fry until deep golden and audibly crisp — they rustle against the spider.
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6Salt immediately
The second they land, while the surface is still glistening.
Get it in your kitchen
Drop your email — recipes like this, plus the app that cooks them with you, timers and all.
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Download on the App StoreShared from Just Chefn Around