Yellow potatoes, such as Yukon Gold, are a top choice for french fries because they strike the perfect balance between starchy and waxy. Their medium starch content gives you a fluffy interior while retaining enough moisture to prevent the fries from becoming dry or mealy. The natural buttery flavor and golden color of yellow potatoes also mean your fries taste richer and look more appetizing without any extra effort.
Ingredients
- 2 lb (900 g) yellow potatoes (Yukon Gold or similar)
- 1/4 cup (60 ml) white vinegar (optional, for soaking)
- Cold water, for soaking
- Peanut or canola oil, for frying (about 4 cups / 1 L)
- Kosher salt, to taste
Instructions
- Prep the potatoes: Scrub the potatoes well and pat them dry. Leave the skin on for extra texture and nutrients, or peel if you prefer. Cut into uniform sticks about 1/4 to 1/2 inch (6–12 mm) thick. Try to keep them even so they cook at the same rate.
- Soak (optional but recommended): Place the cut fries in a large bowl and cover with cold water. Add the vinegar if using – this helps prevent the potatoes from browning and can improve crispness. Soak for at least 30 minutes, or up to 2 hours in the refrigerator.
- Dry thoroughly: Drain the fries and spread them on a clean kitchen towel or paper towels. Pat very dry – excess water will cause the oil to splatter and prevent crispiness. Let them air-dry for 10–15 minutes to ensure they are completely dry.
- First fry (blanch): In a heavy pot or Dutch oven, heat the oil to 325°F (163°C). Use a deep-fry thermometer to monitor the temperature. Working in batches, add the fries in a single layer without crowding. Fry for 3–4 minutes, until they are soft and pale but not browned. Remove with a slotted spoon and drain on paper towels. Let them cool completely, at least 15 minutes.
- Second fry (crisp): Increase the oil temperature to 375°F (190°C). Working in batches again, fry the blanched fries for 2–4 minutes, until golden brown and crispy. The exact time depends on your thickness preference. Drain on fresh paper towels.
- Season immediately: While the fries are still hot, sprinkle with kosher salt (or your favorite seasoning). Toss gently to coat. Serve right away.
Tips
- Don’t skip the soak: Soaking removes excess surface starch, which is the main culprit for soggy fries. Even 30 minutes makes a noticeable difference.
- Double-fry for best results: The first fry cooks the interior, the second fry crisps the exterior. If you’re short on time, you can skip the first fry and fry once at 375°F (190°C) for 5–7 minutes, but the texture will be less crisp.
- Oil temperature matters: Use a thermometer – frying at too low a temperature makes fries greasy, while too high burns them. Adjust the heat between batches to keep the oil steady.
- Substitutions: If you don’t have yellow potatoes, Russet potatoes work well (they’re starchier, so they get fluffier but can be drier). For a lower-fat version, toss the fries in a little oil and bake at 425°F (218°C) for 25–30 minutes, flipping halfway – but they won’t be as crispy as fried.
Serving Suggestions
Serve these fries with classic condiments like ketchup, mayonnaise, or a garlic aioli. They also pair well with burgers, sandwiches, or as a side to steak or fried fish. For a loaded version, top with cheese curds and gravy for poutine, or sprinkle with fresh herbs and grated Parmesan.
Variations
- Seasoned fries: Add garlic powder, paprika, or cayenne pepper to the salt before tossing.
- Herb fries: After frying, toss with chopped fresh parsley, thyme, or rosemary.
- Sweet potato twist: Replace half the yellow potatoes with sweet potatoes – note that sweet potatoes cook faster, so fry them separately.
- Curly fries: Use a spiralizer to cut the potatoes into curls, then follow the same double-fry method.
Storage and Reheating
Leftover fries can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, spread them on a baking sheet and bake at 400°F (204°C) for 5–7 minutes, or until hot and crispy. Avoid microwaving – it will make them soggy. For longer storage, you can freeze the blanched (first-fry) fries in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Fry them directly from frozen at 375°F (190°C) for 4–5 minutes.
Frequently Asked Questions
Why are my fries soggy? Sogginess usually comes from excess moisture or starch. Make sure to dry the fries thoroughly before frying, and don’t overcrowd the pot – that lowers the oil temperature and steams the fries.
Can I use olive oil for frying? Olive oil has a lower smoke point (around 375°F / 190°C) and a strong flavor. It’s better to use peanut, canola, or vegetable oil for high-temperature frying. If you do use olive oil, choose a refined one and watch the temperature carefully.
Do I have to peel the potatoes? No, leaving the skin on adds texture and nutrients. Just scrub them well. If you prefer a smoother fry, peel them – but yellow potato skins are thin and tender, so they’re fine to keep.
Can I make the fries ahead of time? Yes, you can blanch the fries (first fry) up to a day in advance. Keep them in the refrigerator in an airtight container, then do the second fry just before serving.
What’s the best way to cut fries? For even cooking, aim for uniform sticks. A sharp knife and a steady hand work, but a mandoline or French fry cutter makes it faster and more consistent.
Is it safe to reuse the frying oil? Yes, you can reuse oil if it was heated to no more than 375°F (190°C) and strained after cooling. Store it in a cool, dark place and use within 1–2 months. If the oil smokes, foams, or smells off, discard it.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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