Yukon Gold french fries are a step above the standard russet fry, offering a naturally buttery flavor and a creamy interior that crisps up beautifully on the outside. Because Yukon Golds have a lower starch content and a bit more sugar than russets, they fry up with a golden color and a tender, almost sweet center that pairs perfectly with a crunchy, salty crust. This recipe uses a simple double-fry method and a soak to achieve that ideal contrast—no special equipment or complicated techniques required.
Ingredients
- 2 lb (900 g) Yukon Gold potatoes (about 4-5 medium)
- 1 tbsp (15 ml) white vinegar (optional, for soaking)
- 4 cups (1 L) cold water, for soaking
- 4 cups (1 L) vegetable or canola oil, for frying
- 1 tsp (5 g) fine sea salt, or to taste
- Optional: fresh parsley, chopped, for garnish
Instructions
- Prep the potatoes: Scrub the Yukon Golds well (peeling is optional; leaving the skin on adds texture and nutrients). Cut them into even sticks about 1/4-inch (6 mm) thick and 3 inches (7.5 cm) long. Try to keep them uniform so they cook evenly.
- Soak (optional but recommended): Place the cut fries in a large bowl with the cold water and vinegar. The vinegar helps prevent the potatoes from turning gray and also helps them hold their shape. Let soak for at least 15 minutes, or up to 1 hour. This removes excess surface starch, which helps the fries crisp up better.
- Dry thoroughly: Drain the soaked fries in a colander, then pat them completely dry with a clean kitchen towel or paper towels. Any moisture on the surface will cause the oil to splatter and prevent crisping. Let them air-dry for 5 minutes on a baking sheet lined with paper towels.
- First fry (blanch): In a heavy-bottomed pot (like a Dutch oven) or a deep fryer, heat the oil to 325°F (160°C) over medium heat. Use a deep-fry thermometer to monitor the temperature. Carefully add the fries in batches (do not overcrowd—about 1/3 of the fries at a time) and fry for 4-5 minutes. They should be soft and pale, not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Repeat with remaining batches. Let the fries cool for at least 10 minutes (this step can be done ahead of time—see storage notes).
- Second fry (crisp): Increase the oil temperature to 375°F (190°C). Working in batches again, add the blanched fries and fry for 2-3 minutes, until golden brown and crispy. The exact time will depend on your oil temperature and batch size.
- Season and serve: Remove the fries with a slotted spoon and drain on a fresh paper towel-lined plate. Immediately sprinkle with salt while still hot. Toss gently, then transfer to a serving bowl. Garnish with parsley if desired. Serve hot.
Tips
- Don’t skip the soak: Even a 15-minute soak makes a noticeable difference. It removes the surface starch that causes fries to stick together and become gummy. If you’re short on time, rinse the cut fries under cold running water until the water runs clear, then dry very well.
- Use a thermometer: Frying at the correct temperatures is crucial. If the oil is too cool, the fries will absorb oil and become greasy; if too hot, they’ll brown too quickly and remain raw inside. A clip-on deep-fry thermometer is inexpensive and worth it.
- Don’t overcrowd the pot: Adding too many fries at once drops the oil temperature significantly. Fry in small batches to maintain the correct temperature and ensure even cooking.
- Season immediately: Salt adheres best to hot, just-fried fries. If you wait, the salt will just bounce off. For extra flavor, try a pinch of garlic powder or smoked paprika along with the salt.
Serving Suggestions
Yukon Gold fries are wonderfully versatile. Serve them as a classic side with burgers, grilled steak, or fried chicken. They also shine with a simple dip: try a classic ketchup, a garlic aioli (mix mayo with minced garlic and lemon juice), or a spicy chipotle mayo. For a casual meal, load them with cheese curds and gravy for a poutine, or top with chili and shredded cheese for loaded fries.
Variations
- Herb and Garlic Fries: After frying, toss the hot fries with melted butter, minced fresh garlic, and chopped parsley or rosemary.
- Spicy Fries: Add 1/2 tsp cayenne pepper or chili powder to the salt before seasoning, or drizzle with sriracha mayo.
- Baked version: Toss the cut (and soaked/dried) fries with 2 tbsp (30 ml) olive oil and spread in a single layer on a baking sheet. Bake at 425°F (220°C) for 25-30 minutes, flipping halfway, until golden and crisp. The texture will be less crispy than fried, but still delicious.
- Air fryer version: Toss the cut (and soaked/dried) fries with 1 tbsp (15 ml) oil and cook in an air fryer at 400°F (200°C) for 15-20 minutes, shaking the basket every 5 minutes, until golden and crisp.
Storage and Reheating
Blanched fries (first fry only): After the first fry, let the fries cool completely, then place them in a single layer on a baking sheet and freeze for 1-2 hours. Once frozen solid, transfer to a zip-top bag. They can be stored in the freezer for up to 3 months. Fry directly from frozen at 375°F (190°C) for 3-4 minutes.
Cooked fries: Leftover fully cooked fries will keep in the refrigerator for up to 3 days in an airtight container. To reheat, spread them on a baking sheet and bake at 400°F (200°C) for 5-7 minutes, or air fry at 400°F (200°C) for 3-4 minutes, until hot and crisp. Avoid microwaving, as it will make them soggy.
Frequently Asked Questions
Can I use other potato varieties? Yes, russet potatoes are the classic choice for fries and will yield a fluffier interior. However, Yukon Golds give a creamier, more buttery texture. You can also try a mix of both. Waxy potatoes like red or new potatoes are not recommended, as they hold too much moisture and will be dense and less crisp.
Do I have to peel the potatoes? No, peeling is entirely up to you. Leaving the skin on adds a bit of texture and nutrients, and Yukon Gold skins are thin and tender. If you prefer a more classic, smooth fry, peel them before cutting.
Why are my fries soggy? The most common causes are: not drying the potatoes thoroughly before frying, overcrowding the pot (which drops the oil temperature), or not frying long enough in the second stage. Also, make sure to soak the fries to remove excess starch.
Can I reuse the frying oil? Yes, you can strain the oil through a fine-mesh sieve or cheesecloth to remove any bits, then store it in a sealed container in a cool, dark place. You can reuse it 2-3 times, but the flavor will degrade with each use. If the oil smokes or develops an off smell, discard it.
What’s the best oil for frying? Use a neutral oil with a high smoke point, such as vegetable, canola, peanut, or sunflower oil. Avoid olive oil, as it has a lower smoke point and a strong flavor that can overpower the fries.
Can I make these ahead of time? Yes! The blanching step (first fry) can be done up to a day in advance. After blanching and cooling, store the fries in an airtight container in the refrigerator. When ready to serve, do the second fry—they may need an extra 30 seconds to a minute to crisp up.
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