Sandra This crispy, golden Alton Brown French Fries recipe is made with Russet potatoes and peanut oil, and ready in about 1 hour and 15 minutes. The limp, pale potato strips hit the hot oil for a second time and instantly transform into stiff, crunchy shards of fried perfection. I used to struggle with soggy homemade fries until I tried this foolproof double-fry method.
The Secret To Getting It Right
I always wondered why my homemade fries turned out limp or burnt while restaurant fries stayed perfectly crisp. The lesson I learned from this method is that patience is just as important as the ingredients. The secret lies in the double-fry technique: the first fry at a lower temperature cooks the inside of the potato, while the second fry at a higher heat shatters the surface into that signature crust.
Another mistake I used to make was skipping the soak. I found that if you don’t soak the potatoes in cold water first, the excess surface starch burns before the inside is cooked. Taking the time to soak and thoroughly dry the potatoes changed my results from greasy mistakes to professional-quality sides.
Alton Brown French Fries Ingredients
- 4 large Russet potatoes (peeled)
- 2 quarts peanut oil (approximate, enough for 3-4 inches depth in your pot)
- 1 tablespoon Kosher salt (plus more to taste)
How To Make Alton Brown French Fries
- Prep and Soak: Peel the potatoes and cut them into 1/4-inch thick batons. Place them immediately into a large bowl of cold water and let them soak for at least 30 minutes to remove excess starch. Rinse until the water runs clear.
- Dry Thoroughly: Drain the potatoes and spread them out on layers of paper towels. Pat them completely dry; any moisture left on the surface will cause dangerous splattering and lower the oil temperature too quickly.
- First Fry (Blanch): Heat the peanut oil in a Dutch oven or heavy pot to 320°F (160°C). Working in small batches, fry the potatoes for 2 to 3 minutes until they are pale and floppy but cooked through. Do not let them brown.
- Cool Down: Remove the blanched fries with a spider strainer and place them on a wire rack lined with paper towels. Let them cool to room temperature for at least 15 minutes.
- Second Fry (Crisp): Increase the oil temperature to 375°F (190°C). Return the cooled fries to the oil (again in batches) and fry for 2 to 3 minutes until they are golden brown and crispy.
- Season and Serve: Remove the fries, drain briefly on fresh paper towels or a rack, and toss immediately with Kosher salt while they are still hot and oily.
Recipe Tips
- Watch the Temperature: Use a candy or deep-fry thermometer to monitor your oil. If the temperature drops too much when you add the potatoes, your fries will absorb oil and become greasy.
- Don’t Overcrowd: Fry in small batches. Adding too many cold potatoes at once crashes the oil temperature and prevents that essential crust from forming.
- Safety First: Never fill your pot more than halfway with oil. The oil level will rise significantly when you add the potatoes, and you want to avoid dangerous boil-overs.
- Drying is Crucial: Wet potatoes are the enemy of crispy fries. If you rush the drying step, the water turns to steam and creates a barrier that prevents the oil from crisping the skin.
What To Serve With French Fries
These fries are the ultimate partner for a classic smash burger or a grilled steak. The salty, earthy flavor of the Russets stands up well to malt vinegar or a garlic aioli for dipping. For a pub-style meal, serve them alongside beer-battered fish with a side of tartar sauce.
How To Store
French fries are best enjoyed immediately while they are hot and crisp. If you have leftovers, they will lose their texture in the fridge, but you can reheat them in an oven or air fryer at 400°F for 5 minutes to restore some crunch. Do not freeze them after the final fry.
FAQs
- Why are my fries soggy?
Soggy fries usually happen because the oil temperature was too low or the pot was overcrowded. Ensure your oil recovers to 375°F before starting the second fry. - Can I use a different oil?
Yes, while peanut oil is traditional for its high smoke point and flavor, you can use canola, vegetable, or safflower oil. Avoid olive oil as it will smoke at these temperatures. - Why do I have to soak the potatoes?
Soaking draws out surface starch. Without soaking, the sugars on the outside of the potato will burn and turn dark brown before the inside is fully cooked and fluffy. - Can I make these ahead of time?
You can complete the first fry (blanching) hours in advance. Leave the pale, blanched fries at room temperature, then do the final high-heat fry right before serving.
Nutrition
- Calories: 385 kcal
- Total Fat: 18g
- Saturated Fat: 3g
- Cholesterol: 0mg
- Sodium: 450mg
- Total Carbohydrate: 52g
- Protein: 5g
Try More Recipes:
- Alton Brown Eggs Benedict Recipe
- Alton Brown Chicken Wings Recipe
- Alton Brown Steak Au Poivre Recipe
Alton Brown French Fries Recipe
Description
A classic double-fry technique that utilizes a low-temperature blanch followed by a high-heat crisp to achieve a fluffy, mashed-potato interior and a rigid, golden outer crust.
Ingredients
Instructions
- Prep and soak the potatoes: Slice the peeled potatoes into 1/4-inch thick batons and soak them in a large bowl of cold water for 30 minutes to remove excess surface starch.
- Dry the potatoes thoroughly: Drain the batons and spread them out on paper towels, patting them completely dry to prevent dangerous oil splattering and temperature drops.
- Blanch the fries (First fry): Heat the peanut oil to 320°F and fry the potatoes in small batches for 2 to 3 minutes until they are pale and floppy but cooked through.
- Cool the fries: Remove the blanched potatoes with a spider strainer and let them rest on a wire rack for at least 15 minutes to allow the internal structure to stabilize.
- Crisp the fries (Second fry): Increase the oil temperature to 375°F and return the cooled fries to the pot in batches, frying for 2 to 3 minutes until dark golden brown and crispy.
- Season and serve: Remove the fries and immediately toss them with Kosher salt while the surface oil is still liquid, ensuring the salt crystals adhere to the crust.
Notes
- Soaking the sliced potatoes in cold water is a vital chemical step that leeches out excess amylose from the surface, preventing the fries from sticking together and ensuring they don’t brown prematurely during the first fry.
- The initial low-temperature blanch at 320°F gelatinizes the internal starch granules, essentially “pre-cooking” the center to a fluffy consistency without forming a crust or trapping internal moisture.
- The final high-heat fry at 375°F triggers a rapid Maillard reaction and intensive moisture evaporation on the surface, creating a rigid, dehydrated crust that provides the signature crunch while the center remains soft.
