Sandra This Bobby Flay French Fries Recipe is a crispy and golden recipe, which uses starchy Russet potatoes and tangy white vinegar. It’s the secret to restaurant-quality fries, ready in about 45 minutes.
Bobby Flay French Fries Ingredients
- 1 kg / 2 lb (3 – 4) floury potatoes (US: Russet/Idaho, UK: Maris Piper, Aus: Sebago)
- 2 tbsp white vinegar
- 1 tbsp cooking salt / kosher salt
- 1 litre/quart canola or vegetable oil
- Seasoning Options: Table salt, sea salt flakes, rosemary salt, or Cajun seasoning.
How To Make Bobby Flay French Fries
- Cut the potatoes: Peel the potatoes. Using a serrated knife (this adds texture), cut them into 6 mm (1/4 inch) strips. Keep the cut fries submerged in a bowl of cold water immediately to prevent browning.
- Rinse the starch: Transfer the potatoes to a colander. Rinse them under cold running tap water for 15-20 seconds to wash away excess surface starch.
- The vinegar boil: Place the fries in a large pot and cover with 2 liters (quarts) of cold tap water. Add the white vinegar and the tablespoon of salt. Bring the pot to a boil over high heat.
- Simmer the potatoes: Once boiling, reduce the heat to low so the water is just gently rippling. Simmer for 10 minutes. The potatoes should be cooked through but not falling apart.
- Steam dry: Carefully remove the fries with a slotted spoon. Spread them out in a single layer on trays lined with clean tea towels. Let them steam dry for 5 minutes. This removes excess moisture which is crucial for crispiness.
- Heat the oil: Pour the oil into a heavy-bottomed pot (at least 4 inches high). The oil should be about 1.2 inches deep. Ensure there is at least 3 inches of space between the oil surface and the rim of the pot for safety. Heat the oil to 375°F (190°C).
- Fry the potatoes: Cook the fries in small batches. Fry each batch until they are golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Season immediately while hot.
Recipe Tips
- Why use vinegar: Boiling the potatoes in water with vinegar slows down the breakdown of pectin. This ensures the fries stay intact and hold their shape perfectly, even after being fully cooked inside, resulting in a fluffy interior and crisp exterior.
- The serrated knife trick: Using a serrated bread knife to cut the fries creates a rough surface area. These tiny ridges get extra crispy in the oil and hold onto salt and seasoning much better than smooth cuts.
- Dryness is key: Do not skip the “steam dry” step. If the potatoes are wet when they hit the oil, the temperature will drop rapidly, and the fries will steam instead of fry, leading to a soggy result.
- Oil safety: Never overfill your pot. When you add potatoes, the oil level rises and bubbles vigorously. Keeping 3 inches of headspace prevents dangerous boil-overs.
What To Serve With Bobby Flay French Fries
These fries are the ultimate side dish for classic American fare.
- Cheeseburgers: The serrated texture stands up to juicy burgers.
- Steak Frites: Serve with a grilled ribeye and compound butter.
- Dipping Sauces: Garlic aioli, spicy ketchup, or malt vinegar mayo.
- Fried Fish: Perfect for fish and chips.
How To Store Bobby Flay French Fries Recipe
- Refrigerate: Fries are best eaten fresh. If you have leftovers, store them in an airtight container lined with a paper towel for up to 2 days.
- Reheat: Do not microwave. To recrisp, place them in an air fryer at 400°F for 3-5 minutes, or on a wire rack in a 400°F oven for 5-8 minutes.
- Freeze: You can freeze the fries after the “steam dry” step. Spread them on a baking sheet to freeze solid, then bag them. Fry directly from frozen (add a minute to the cooking time).
Bobby Flay French Fries Nutrition Facts
- Calories: 380
- Total Fat: 18g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 450mg
- Total Carbohydrates: 48g
- Dietary Fiber: 4g
- Sugar: 1g
- Protein: 5g
Nutrition information is estimated per serving and varies based on oil absorption.
FAQs
The combination of the vinegar boil (which cooks the inside without breaking it down) and the serrated cut (which creates a super crispy crust) ensures the perfect texture.
This specific recipe relies on the chemical reaction of deep frying to crisp the ridges created by the serrated knife. However, you can air fry the boiled and dried potatoes at 400°F for 15-20 minutes, tossing with oil first, though the result will be slightly different.
If the fries brown before the inside is fluffy, your oil is too hot. Use a thermometer to maintain a steady temperature. Alternatively, the potatoes may have had a high sugar content (common in older potatoes stored in cold fridges).
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Bobby Flay French Fries Recipe
Description
This Bobby Flay French Fries Recipe uses a unique vinegar-boil method and a serrated knife cut to create the ultimate crispy, golden fry with a fluffy interior.
Ingredients
Instructions
- Peel and cut potatoes into 1/4-inch strips using a serrated knife.
- Rinse in a colander to remove starch.
- Place fries in a pot with 2 liters water, vinegar, and salt.
- Boil, then simmer gently for 10 minutes.
- Remove and let steam dry on towels for 5 minutes.
- Heat oil to 375°F (190°C) in a deep pot.
- Fry in batches until golden brown and crispy.
- Drain on paper towels and season immediately.
Notes
- Potato Choice: It is essential to use “floury” or starchy potatoes (Russets) rather than waxy ones to get the fluffy interior.
- Knife: If you don’t have a serrated knife, a standard knife works, but you lose the signature texture.
- Salt: Season the water generously; this seasons the potato from the inside out.
