I first came across this recipe in Mind of a Chef (One of my all time favorite food shows) where Chef April Bloomfield made these awesome french fries. Whenever I make french fries at home, this is the only way I do it. This is french fries perfection. These fries are cooked thrice and that makes it incredibly crisp on the outside yet still soft on the inside.
In some restaurants, they double fry the fries to get the extra crunch. But April still takes it one step further by first blanching the potatoes and then frying the potatoes twice. It creates some insanely awesome fries.
April likes to leave the skin-on on the potatoes. She refers to it as “rustic”. I prefer to peel it as my son does not like the skin. Its up to you!
Cut the potatoes into thick steaks and place them in a bowl of cold water.
Bring a pot of water to a boil. Add in the salt. Add the drained potatoes to the boiling water. Cook for 5 minutes until tender. Drain the potatoes and let them cool.
Heat oil in a pan on a medium flame. Working in batches, add in the potatoes to the oil and fry just until the edges of the potatoes begin to brown. It will take about 6-7 minutes. Remove from oil and allow it to cool.
When all the potatoes have been fried, fry the potatoes again. Work in batches. Fry till the potatoes are golden and crisp. Drain the fries on a paper towel. Sprinkle salt and cracked pepper. Serve with ketchup.
As April Bloomfield says, these are the happy potatoes.
- 3 Potatoes (Russet)
- 1 teaspoon salt for boiling water
- ¼ teaspoon salt
- ¼ teaspoon cracked pepper
- Sunflower / Canola oil to deep fry
- Peel and cut the potatoes into thick steaks and place them in a bowl of cold water.
- Bring a pot of water to a boil. Add in the salt. Add the drained potatoes to the boiling water. Cook for 5 minutes until tender. Drain the potatoes and let them cool.
- Heat oil in a pan on a medium flame. Working in batches, add in the potatoes to the oil and fry just until the edges of the potatoes begin to brown. It will take about 6-7 minutes. Remove from oil and allow it to cool.
- When all the potatoes have been fried, fry the potatoes again. Work in batches. Fry till the potatoes are golden and crisp. Drain the fries on a paper towel. Sprinkle salt and cracked pepper. Serve with ketchup.
Super cool my families love french fries.but we never knew how to fry it like the chicken places do.thank u
Thank you. Do try.
I now only enjoying to cook after seeing your receipes. I frequently see you through this process. Thanks
Thank you!
I’ve tried this recipe before and it’s YUMMY! :). Nowadays I’m baking the fries rather than frying in oil to avoid the extra calories. I’m also option for sweet potatoes than regular.