The Strategy
Now, if y'all are looking for French fry perfection, you can't just throw raw potatoes straight into hot oil and hope for the best. Giving them a quick simmer in salted water first softens the starches, setting you up for that pillowy interior we all crave. A light dusting of starch right before they go into the skillet is the secret trick for getting an extra-crispy crunch on the outside.
Technique Summary
Simmering fresh potato planks first makes the insides wonderfully pillowy before they get their final crispy fry. A light dusting of starch is all it takes to guarantee a crunch that'll make your heart sing.
Chef’s Checkpoints
- The blanched potato spears bend slightly without snapping when held at one end.
- The boiling-hot oil crackles loudly as the potato starch seals, then settles into a gentle hum.
- The fries turn a deep golden hue and make a dry, paper-like rustling sound when spoken or shaken on a paper towel.