Making truly crispy thin-cut fries at home is a pursuit for many, and it's absolutely achievable. The key isn't just a simple fry; it's a process that ensures a light, fluffy interior and a perfectly crunchy, golden-brown exterior. The secret lies in a technique used by many restaurants: the double-fry method.

This recipe will walk you through the steps to create restaurant-quality fries that will make you question why you ever bought a frozen bag.

Crispy Thin-Cut Fries

Yields: 4-6 servings

Prep time: 20 minutes (plus optional soaking time)

Cook time: 15-20 minutes

Ingredients

  • 2 lbs (900g) Russet potatoes (or other high-starch potato like Idaho)

  • Vegetable oil, canola oil, or peanut oil for frying

  • Salt, to taste

  • Optional: White vinegar for a blistered, crispier surface

Instructions

1. Prep the Potatoes

  1. Peel and Cut: Peel the potatoes and slice them into thin, uniform matchsticks. Aim for about ¼-inch thickness. A mandoline slicer or a French fry cutter can help with uniformity, but a sharp knife works just fine.

  2. Rinse and Soak: Place the cut fries in a large bowl and cover them with cold water. Let them soak for at least 30 minutes, or even up to 2 hours. This step is crucial, as it removes excess starch from the surface of the potatoes, which prevents them from sticking together and helps them achieve maximum crispness.

    • Pro Tip: For an extra crispy, almost blistered surface, add 2 tablespoons of white vinegar to the soaking water. The acid helps to solidify the potato's pectin, leading to a firmer exterior.

  3. Dry Thoroughly: This is arguably the most important step. Drain the fries and spread them out on a few layers of paper towels or a clean kitchen towel. Pat them completely dry. Any water on the fries will cause the hot oil to spatter and prevent them from browning properly.

2. The First Fry (Blanching)

  1. Heat the Oil: In a large, heavy-bottomed pot or Dutch oven, pour enough oil to reach a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches 325°F (160°C). Use a deep-fry or candy thermometer for accuracy.

  2. First Fry: Carefully add the fries to the hot oil in small batches. Do not overcrowd the pot, as this will drop the oil temperature and lead to soggy fries. Fry for 4-5 minutes. The fries should be cooked through, pliable, but not yet golden or crispy. They will be pale and look a little limp.

  3. Remove and Cool: Use a slotted spoon or wire basket to transfer the fries to a wire rack set over a baking sheet. Let them cool for at least 15-30 minutes. You can even freeze them at this stage and finish them later, which is a great way to prep ahead.

3. The Second Fry (The Crisping Fry)

  1. Reheat the Oil: Increase the heat of your oil to 375°F (190°C).

  2. Second Fry: Working in batches again, carefully add the cooled, blanched fries to the hot oil. Fry for 2-3 minutes, or until the fries are golden brown and wonderfully crisp.

  3. Season Immediately: Remove the fries from the oil and transfer them to a paper towel-lined plate or a clean bowl. Season generously with salt immediately while they are still hot, which helps the salt stick.

Serving

Serve the fries piping hot with your favorite dipping sauces, such as ketchup, aioli, or a spicy fry sauce. Enjoy the perfect crunch and fluffy interior!