Anthony Bourdain’s French Fries from Les Halles are legendary for their perfect balance of crispiness and fluffiness. Using a two-stage frying method, these fries are golden on the outside, tender on the inside, and perfectly seasoned with salt.
Why Everyone Will Love This Recipe
These fries are double-fried for maximum crunch and flavor. Using Idaho potatoes and peanut oil ensures a light texture and rich taste, making them ideal for family meals, casual dinners, or gourmet snacking.
What Is the Dish?
Classic French fries made using Bourdain’s Les Halles technique, featuring a first blanch in lower-temperature oil and a final crisping in hot oil.
Cooking Tips
- Use starchy Idaho potatoes for ideal fry texture.
- Soak potato sticks in iced water to remove excess starch and ensure crispiness.
- Fry in batches to prevent crowding and maintain consistent oil temperature.
- Serve immediately for best crunch.
- Use peanut oil for high smoke point and neutral flavor.
Frequently Asked Questions
Can I Use Other Potatoes?
Russets or Yukon Golds work, but Idaho potatoes give the best results.
Can I Make Them Ahead of Time?
Blanched fries can be stored in the refrigerator before the second fry. Final crisping is best done just before serving.
Can I Bake Instead of Fry?
Baking can work, but results won’t match the crispiness of the double-fried method.
Are These Fries Gluten-Free?
Yes, naturally gluten-free as long as oil and seasoning are free from additives.
Can I Season Differently?
Yes, paprika, garlic powder, or truffle salt can be added for variation.
How to Store
Store cooked fries in an airtight container in the refrigerator for up to 1 day. Reheat in a hot oven or skillet to restore crispiness.
How to Freeze
Blanch the fries and freeze in a single layer on a baking sheet. Transfer to a freezer-safe bag once frozen. Freeze for up to 1 month. Double-fry or oven-bake from frozen for best results.
Ingredients
- 1 kg Idaho potatoes
- 2.25 litres peanut oil, for frying
- Salt, to taste
How to Make Anthony Bourdain's Signature Fries
- Peel and slice potatoes into ½-inch sticks. Place in a bowl of iced water for at least 30 minutes or overnight. Rinse to remove excess starch.
- Heat oil to 280°F/140°C. Fry potatoes in batches for 6–8 minutes until semi-translucent white. Remove and spread on a baking sheet. Let rest 15 minutes.
- Heat oil to 375°F/190°C. Fry blanched potatoes in batches for 2–3 minutes until golden and crispy. Shake off excess oil.
- While hot, transfer fries to a bowl lined with a clean towel. Sprinkle with salt and toss. Serve immediately.
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