Everyone loves French fries, but not everyone knows the secret to making them truly crispy on the outside and fluffy on the inside—just like a professional chef would. The image perfectly captures this transformation: raw potato sticks tossed with a white powder before cooking, then turned into golden, irresistibly crunchy fries. So what’s the secret? Let’s break it down step by step.
The Hidden Ingredient That Changes Everything
That white powder you see sprinkled over the raw potatoes isn’t flour—it’s cornstarch (or sometimes potato starch). Chefs use this simple ingredient to create an ultra-crispy coating without altering the flavor of the fries.
Cornstarch works by:
- Absorbing excess moisture from the potato surface
- Creating a thin, crunchy crust during frying
- Preventing fries from becoming soggy
This single step is often what separates ordinary fries from restaurant-quality ones.
Choosing the Right Potatoes
For the best results, chefs recommend starchy potatoes, such as Russet potatoes. These contain less moisture and more starch, which helps achieve that perfect contrast between crispiness and softness.
Tip: Avoid waxy potatoes, as they tend to produce limp fries.
Step-by-Step Chef Method for Crispy Fries
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