ADVERTISEMENT

Chefs’ tip for finger-licking crispy fries

ADVERTISEMENT

 

#### 4. Dry Them Thoroughly

Wet fries equal soggy fries. Before frying or baking, make sure to dry your potatoes completely with a clean kitchen towel or paper towels. Removing moisture is essential for crispiness.

#### 5. Double Fry or Double Bake

Many chefs recommend a two-step cooking method. For frying, the first cook is at a lower temperature (around 325°F/160°C) to cook the potatoes through, and the second fry at a higher temperature (375°F/190°C) crisps them up. If baking, parboil the fries first or bake them twice for that golden crunch.

#### 6. Use the Right Oil and Temperature

Choose an oil with a high smoke point like peanut, canola, or vegetable oil. Keep your frying temperature steady and hot — around 350-375°F (175-190°C). If the oil is too cool, fries will absorb oil and turn greasy; too hot, and they can burn outside while staying raw inside.

#### 7. Season Immediately

Salt your fries right after cooking while they’re still hot. This helps the seasoning stick better. Feel free to get creative — garlic powder, smoked paprika, fresh herbs, or parmesan can take your fries to the next level.

### Bonus Chef’s Trick: Try a Light Dusting of Cornstarch

Some chefs swear by tossing fries with a small amount of cornstarch before frying. This little trick creates an extra-crispy outer layer that’s absolutely addictive.

Whether you’re cooking fries for a casual night in or to impress friends, these chefs’ tips will elevate your fries from good to unforgettable. Ready to dive into your next batch? Get your potatoes, oil, and seasoning ready — and prepare for finger-licking crispy perfection!

Would you like me to include a detailed step-by-step recipe using these tips?