Skip to main content
Epicurious
Cookbooks

French Fries

Ingredients

Preparation

  1. Soggy

    Some us actually prefer soggy, dense French fries. The rest of you, however, should use starchy potatoes (like russets), soak them in ice water for an hour or so after cutting them, make sure your oil is hot enough, and donā€™t overcrowd your pot. Some people swear by the double-fry method. Fry your french fries for the first time for about 2 minutes in oil at 330Ā°F to 360Ā°F (until cooked but still white), and then let cool for at least 10 minutes. Fry for a second time at 365Ā°F to 375Ā°F until golden and crisp. Weā€™ve heard of people triple cooking them (by boiling them first before double frying them), but thatā€™s just beyond the pale. Whatever your method, serve french fries immediately after cooking. Trying to keep them warm is bound to make them limp.

How to Repair Food, Third Edition
TagsPotatoRoot VegetableVegetableDeep FryCookbooks
Read More
All the Recipes From Bon AppĆ©titā€™s Travel Issue
Weā€™ve got baked cheddar and leek pasta, maple-mustard sheet-pan salmon, and a strawberry shortcake roll.
Chickpea Tachin With Herb Salad
The golden, crunchy corners are worth fighting over.
The Only Frittata Recipe Youā€™ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
29 Spring Pastas to Make the Most of Seasonal Produce
Like spicy carrot rigatoni and weeknight-fancy ravioli with peas.
Broccoli Confetti Rice
A veg-forward main or gets-along-with-everyone side.
Gingery Pork and Sugar Snap Pea Stir-Fry
Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.
The Most-Saved Recipes in the Epicurious App This Week
Like potato pea chowder and green goddess grain bowls.