The Perfect French Fries Recipe, Restaurant Quality

This video explores multiple methods for achieving restaurant-quality French fries at home.

The host debunks the myth that fries from home cooking cannot compete with those from kitchens in restaurants.

Through his rigorous testing of battered, triple-cooked, par-cooked, single-fried, double-fried, and brined methods, he reveals the secrets for attaining the perfect combination of flavor, crunch, and fluffiness.

You’ll be able to master this popular comfort dish in your own kitchen with the help of this extensive guide, which will up your fry game.

The summary of the video by AI:

• Single Fry Method:
  • The baseline method involves peeling and cutting russet potatoes into 1/4-inch sticks, frying them at 350°F until golden brown, and seasoning immediately with salt.
  • The result: overly brown fries due to surface sugars, lacking crunch and fluffiness, scoring a low 7 out of 30.
• Double Fry Method:
  • This method involves a two-step frying process: first at 320°F for 3 minutes, then at 350°F until golden brown.
  • The double-fried fries show improvement with better flavor and some crunch, but still lack the desired fluffiness.
  • Result: The fries taste more like traditional fries but are still dense, scoring 13.5 out of 30.
• Battered Fries:
  • These fries are coated in a batter made from flour, arrowroot powder, smoked paprika, garlic powder, cayenne powder, and salt, then fried at 350°F until deep golden brown.
  • The battered fries have a crisp exterior but a soft, dense interior, resulting in a good flavor but an inconsistent texture.
  • Result: Scores 17 out of 30, with a great exterior crunch but a boiled potato-like interior.
• Par-Cooked then Fried Method:
  • Russet potatoes are baked wrapped in foil at 350°F for 40-60 minutes, refrigerated overnight, then cut into wedges and fried at 350°F until crisp.
  • These fries are crisp on the outside but have too much soft baked potato inside, making them more like baked potatoes with a crunchy exterior.
  • Result: Scores 14.5 out of 30 for a good crunch but unsatisfactory interior texture.
• Triple Cooked Fries:
  • This method involves boiling the potatoes, then par-frying at 320°F, and finally frying at 350°F.
  • The triple-cooked fries have a great balance of crunch and fluffiness, resembling the quality of McDonald’s fries.
  • Result: These fries are deemed nearly perfect, with high marks for flavor and texture.
• Brined Fries:
  • Potatoes are brined in a salt solution for 3-5 days, then dried, par-fried at 320°F, and fried again at 350°F.
  • The brined fries have a deeper flavor and excellent crunch but are slightly chewy.
  • Result: Scores 25.5 out of 30, the highest rating, praised for their deep flavor and balanced texture.