Extra Crispy Double-Fried French Fries

The ultimate golden French fries with an ultra-crispy exterior and tender interior, achieved through a classic blanching, starch-washing, and double-frying technique.

Ingredients

• 4 large russet potatoes
• 2 tbsp cornstarch
• 1 tbsp all-purpose flour
• 1 tsp salt
• 1 L cooking oil for frying

Instructions

1. 1Cut the Potatoes into Sticks

   

   Place the peeled potatoes on a cutting board and use a cleaver to slice them into uniform sticks. Uniform sizing ensures they cook evenly during blanching and frying.

   Tip: Keep the potato sticks consistent in thickness so they fry at the same rate.
2. 2Wash Away Excess Starch

   

   Place the cut potato sticks into a large metal bowl and wash them thoroughly under running tap water. Agitate the potatoes with your hands to rinse off surface starch, which helps prevent them from burning or sticking together later.

   Tip: Rinsing until the water runs clear is key to achieving an extra-crispy exterior.
3. 3Blanch the Potato Sticks

   

   Transfer the washed potato sticks into a wok or pot of boiling water. Let them cook briefly to partially soften the interior while locking in their shape before frying.

   Tip: Do not over-boil; they should remain firm enough to hold together when drained.
4. 4Shock in Cold Water

   

   Use a slotted spoon or strainer to scoop the blanched potato sticks out of the boiling water and immediately transfer them into a bowl of cold water. This halts the cooking process instantly and firms up the texture.

   Tip: Ice water can be used to speed up the cooling process and make them extra crisp.
5. 5Dry and Season the Potatoes

   

   Drain the potato sticks and place them back into the metal bowl. Use paper towels to thoroughly pat away any remaining moisture on the surface, then sprinkle a small amount of salt over them.

   Tip: Removing excess surface moisture is essential so the coating adheres properly and oil does not splatter.
6. 6Mix Coating Flours

   

   In a clear glass bowl, combine cornstarch and regular flour in a 2:1 ratio. Use chopsticks to mix them thoroughly together until fully blended.

   Tip: The cornstarch-heavy blend creates a light, crispy crust, while the flour adds structure.
7. 7Coat potato sticks in flour

   

   Add the flour mixture directly to the prepped potato sticks, cover the bowl securely, and toss them thoroughly by shaking to coat each piece evenly.

   Tip: Make sure the bowl is tightly sealed with a lid before shaking to prevent flour from spilling out.
8. 8First fry the coated potatoes

   

   Carefully drop the coated potato sticks into a wok filled with hot oil and gently stir them to prevent sticking while they undergo their initial frying process.

   Tip: Do not overcrowd the wok; fry in batches if necessary to maintain the oil temperature.
9. 9Refry for extra crispiness

   

   Transfer the partially fried potato sticks back into hotter oil to refry them until they turn a rich golden brown and achieve maximum crispiness on the outside.

   Tip: Ensure the oil is extra hot before the second fry to lock in the crunch without absorbing excess oil.

Storage & Reheating

Burn It Off

Frequently Asked Questions