Choosing the Right Potato – Starchy potatoes like Russets are ideal for frying as they have less moisture and more starch, leading to a crispier texture.
Cutting Matters – The thickness of the potato affects cooking time and texture. Thin cuts (like shoestring fries) cook faster and get crispier, while thicker cuts (like steak fries) retain more softness inside.
The Role of Soaking – Soaking potato slices in cold water for at least 30 minutes removes excess surface starch, preventing clumping and promoting even crisping.
Double Frying for Perfection – The first fry at a lower temperature (325°F) cooks the potato through, while the second fry at a higher temperature (375°F) creates a crispy golden crust.
The Importance of Oil Choice – Neutral oils with high smoke points like peanut, canola, or sunflower oil ensure crispiness without breaking down or imparting unwanted flavors.
Temperature Control – Maintaining consistent oil temperature prevents the potatoes from absorbing excess oil, which would make them greasy rather than crispy.
The Maillard Reaction – High heat triggers this chemical reaction, which creates the golden-brown color and enhances the savory, umami-rich flavor.
Draining & Seasoning – Draining fried potatoes on a wire rack instead of paper towels prevents sogginess. Seasoning immediately helps salt and spices adhere better.