There’s a simple trick behind crispy homemade French fries — and we’re dying to learn it, because our fries always come out soggy and sad.
Thomas Joseph with Martha Stewart’s Kitchen Conundrums says two factors of the fry-making process are very important:
- The type of potato used
- The number of times they’re fried
Joseph recommends using russet potatoes, as they’re high in starch and low in moisture, making them ideal for fries.
Once you’ve peeled and sliced the potatoes, soak them in water for at least four hours and preferably overnight. Joseph says this will prevent your fries from burning on the outsides before their insides are fully cooked.
To get the fries crispy, Joseph says they must be fried twice — first at a low temperature, then at a higher one.
And the results are absolutely perfect.