For The Crispiest French Fries, Blanch Them Before Frying

Imagine biting into the best french fry you've ever tasted — crispy on the outside, airy on the inside, and seasoned to perfection. This culinary delight wasn't just a lucky bite; it was likely the result of some savvy cooking techniques. Thankfully, you don't need to be a professionally trained chef or have the equipment found in your favorite fast-food chain to achieve these results at home. The secret to pro-level fries lies in blanching your fries in oil or water.

Blanching might sound like a chef's term, but it's a straightforward process. Think of it as a gentle pre-cook that sets the stage for fry magic. This step softens the potato's interior, ensuring it's fully cooked before finishing the fry's exterior with a final flash fry. Not only does blanching make fries crispier, but it also gives them more even coloring, a better texture, and less greasiness compared to fries that skip this step.

Don't let their humble appearance fool you — the creation of the beloved french fry is an interplay of scientific variables. The first of these crucial elements is water content — also known as the enemy of crispy potatoes. When potatoes are submerged in hot water or oil, heat begins to break down the cell walls within the potatoes, releasing moisture. This reduction in water content is part of the equation for creating a crisp potato exterior.

The other part of that equation is starch gelatinization, which occurs simultaneously. During this process, starch molecules in the potato are exposed to heat, causing them to swell and form a gel-like substance. Gelatinization gives the interior of the potato its light and fluffy texture while creating a seal on the exterior. After the moisture content of the potato is reduced and its starches are gelatinized, a second fry crisps up the exterior.

The final aspect of making perfect fries is temperature consistency. Dropping raw potatoes directly into hot oil can cause the temperature to drop, leading to uneven cooking and less crispy fries. By blanching first, you ensure that your fries cook evenly and get that perfect, crispy finish every time.

If you're trying to make homemade french fries (not including the bagged variety), start by selecting the right potato variety. Higher-starch varieties like Idaho, sweet potatoes (not yams), and russets are best for frying because they're fluffy and lower in moisture than waxy potatoes. When it's time to prepare them, cut your potatoes into even-sized strips.

If you're blanching in water, bring a pot of water to a boil, add salt, then add the fries and cook until they're slightly tender. If you're using oil for your initial blanch, the temperature you heat your oil to will depend on the size and shape of your fries. With both blanching methods, you'll need to pat the potatoes dry and cool them to room temperature before moving on to the next step.

For the second fry, heat a pot of oil to a higher temperature (typically between 350 to 400 degrees Fahrenheit) and add your blanched fries. Since you pre-cooked the fries, you'll have more peace of mind knowing they're cooked through, and you'll only need to cook them for two to four minutes to achieve that prized golden brown color. Once the fries are cooked, remove them with a handheld strainer or slotted spoon, toss with salt, and enjoy your crispy, pro-level fries.