1. Cut and Rinse
Cut potatoes into even sticks and rinse them thoroughly in cold water to remove excess surface starch.
2. Soak for Extra Crispiness
Soak the fries in cold water for at least 30 minutes (or up to overnight). This step helps remove more starch and improves texture.
3. Dry Completely
Pat the potatoes dry using a clean towel. Moisture is the enemy of crisp fries.
4. Add Cornstarch
Toss the dry potato sticks with 1–2 tablespoons of cornstarch until lightly coated.
5. Cook Using the Double-Cook Method
- First fry: Cook at a lower temperature (around 160°C / 320°F) until soft but pale.
- Second fry: Increase heat (190°C / 375°F) and fry again until golden and crispy.
This double-fry technique is what most professional kitchens use.
Why This Method Works So Well
- The cornstarch forms a protective shell
- Double frying removes moisture gradually
- The inside stays soft while the outside becomes crunchy
The result, as shown in the image, is perfectly golden fries with a satisfying crunch in every bite.
Seasoning Like a Chef
Always season fries immediately after cooking while they’re still hot. Salt sticks better, and you can experiment with:
- Garlic powder
- Paprika
- Parmesan cheese
- Truffle salt
- Chili flakes
Conclusion
Crispy, finger-licking fries don’t require expensive equipment or secret restaurant tricks—just smart technique. A simple coating of cornstarch and the right cooking method can completely transform your fries. Once you try this chef-approved tip, you’ll never go back to basic fries again.
