Alton Brown’s Perfect French Fries are crispy on the outside, fluffy on the inside, and perfectly seasoned with just the right amount of kosher salt. Using a two-step frying process, Alton Brown’s method guarantees fries that are crispy, golden, and irresistible. The secret? A low-temperature blanching step followed by a high-temperature crisping fry. It’s the ultimate way to achieve restaurant-quality fries at home, and it’s easier than you think!
Why Everyone Will Love This Recipe
- Crispy on the outside, fluffy on the inside
- Two-step frying process creates fries that stay crispy longer
- Simple ingredients with easy-to-follow steps
- No fancy gadgets required—just a Dutch oven and a thermometer
- Great for meal prep or a family-friendly snack
What Makes Alton Brown’s French Fries So Special?
Alton Brown’s method is all about perfecting the frying technique. By blanching the fries at a lower temperature first, they cook through without browning. Then, the second fry at high heat creates that crispy, golden texture everyone craves. It’s all about controlling the temperature to get that perfect balance of crispness and softness inside.
Cooking Tips for Best Results
- Dry the potatoes thoroughly: Excess moisture will make the fries soggy. Use towels to dry the fries completely after rinsing.
- Use a thermometer: Accurate oil temperatures are key—use a deep-fry thermometer for precision.
- Fry in batches: Don’t overcrowd the pot. Fry the potatoes in small batches for even cooking.
- Cool the fries before the second fry: Letting the fries cool completely after the first fry helps them achieve the best texture.
Frequently Asked Questions
Can I use a different type of oil?
You can use any high-smoke-point oil such as canola oil, vegetable oil, or sunflower oil. Peanut oil is preferred for its neutral taste and high heat tolerance.
Why do you fry the potatoes twice?
The first fry at a low temperature gently cooks the potatoes without browning, while the second fry at high heat crisps up the exterior, creating that perfect fry.
Can I skip the first fry and just do the second fry?
Skipping the first fry isn’t recommended. It’s crucial for getting the right texture and softness inside the fries.
How can I make these fries healthier?
You can bake them in the oven after the first fry, but they won’t have the same crispy exterior as when fried.
Can I make these fries in advance?
Yes! After the first fry, you can refrigerate them for up to 24 hours before doing the second fry.
How to Store
Store any leftover fries in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven at 375°F for the crispiest results.
How to Freeze
Freeze the fries after the first fry (before the second crisping). Lay them flat on a baking sheet to freeze, then transfer to a freezer bag. When ready to eat, fry them a second time at 375°F.
Ingredients
- 4 large Russet potatoes (or as many as you want to fry)
- Peanut oil (or another high-smoke-point frying oil)
- Kosher salt
How to Make Alton Brown’s Perfect French Fries
- Peel the potatoes and cut them into ¼-inch thick fries. Place the fries in a large bowl of cold water and rinse off the excess starch. Drain and repeat until the water runs clear. Spread the fries on towels and dry thoroughly.
- In a large Dutch oven, add enough peanut oil to cover the fries by about 1 inch. Heat the oil to 300°F (150°C). Add the dried fries in batches and cook for about 5 minutes, until the potatoes are softened but not browned. Remove them with a slotted spoon and transfer to paper towels. Let the fries cool completely (you can refrigerate them for this step).
- Heat the oil to 375°F (190°C). Fry the blanched potatoes in batches for 2–3 minutes, until golden and crispy. Transfer to fresh paper towels and immediately season with kosher salt.
- Enjoy the fries hot, straight from the fryer. Serve with your favorite dipping sauce or eat them as is!
Serving Suggestions
- Serve with ketchup, aioli, or sriracha mayo
- Pair with a cheeseburger, hot dog, or grilled chicken
- Add a sprinkle of fresh herbs like parsley or rosemary for an extra touch
;Resize,width=767;)
