Bistro-Worthy French Fries 💯
If you’ve ever wondered how bistros turn out French fries that shatter at the bite yet stay fluffy inside, it’s all about the double fry. A quick par‑cook at a lower temperature sets the potato, and a second dip in hotter oil delivers that coveted golden crust.
The result? Salty‑sweet potato flavor wrapped in a whisper‑thin, ultra‑crunchy shell that stays crisp long after it leaves the fryer—perfect for classic French bistro recipes like butter-basted steak frites night and classic moules marinières, but also delicious alongside juicy burgers and sandwiches.
Why This Method Works
- Starch rinse → lighter fries: A 30‑minute (or overnight) cold‑water soak draws out excess surface starch, so the potatoes don’t gum up and brown too quickly.
- Two temperature zones: The first fry at 300°F cooks the interior until tender; the second at 350°F locks in crunch. No limp centers, no greasy outsides.
- Built‑in make‑ahead: Stop after the first fry, let the potatoes rest for hours—or freeze them—then finish whenever you’re ready to serve piping‑hot fries on demand.
Expert Tips & Troubleshooting
I’ve made these so many times over the years that I’ve lost count. Here are my top tips from recipe testing:
- Fries not crisping? The oil temperature likely dropped. Try frying in smaller batches and let the thermometer climb back to 350°F before the next round.
- Soggy after seasoning? Salt (or add seasonings) while the fries are blazing hot so moisture evaporates instead of pooling.
- No deep pot? Use a heavy Dutch oven–it’s high sides curb splatter and help maintain heat.
- Oil choice: Sunflower, grapeseed, canola, or even beef tallow all hit high temps without smoking; tallow gives an old-school steakhouse richness. Just be sure to use neutral oil when frying, not olive oil.
Serving Suggestions
Pair your fries with juicy smash burgers, oven-roasted chicken, or slice‑and‑share steak. For dipping, mix up a quick creamy 5-minute garlic aioli, sriracha‑spiked ketchup, or honey mustard. And don’t sleep on poutine vibes (my daughter’s favorite!)—layer fries with melty cheese curds and a glossy red‑wine gravy.
Honestly, I could sit down at a bar and order nothing but a glass of crisp, cold Prosecco and an order of truffle fries, so no shame if all you want is fries and a glass of bubbly. You do you.
Storing Frying Oil (To Use Again)
My favorite way to store leftover oil–because yes, it can be used up to 3 more times— is to allow it to cool completely, then strain it through a sieve into… large plastic seltzer bottles. 😂
You probably weren’t expecting that, but my family consumes a large quantity of seltzer and we tend to always have 1-liter bottles on hand. They’re perfect for storing frying oil. Slap a piece of masking tape on the bottle with the date and whether it’s been used once, twice, etc. so you know when to toss it.
Crunchy on the outside, pillowy within, and totally customizable—these twice‑fried French fries will ruin you forever and turn you into the rightful potato snob that you totally deserve to be.
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Crispy Twice Fried French Fries (Pommes Frites)
Equipment
Ingredients
- 3-4 lbs Yukon gold potatoes, peeled or unpeeled
- Neutral oil, such as grapeseed, avocado, or canola oil
- Kosher salt
- Optional for flavoring: grated Parmesan, finely chopped garlic, fresh herbs, such as rosemary, truffle oil, black pepper, or paprika
- For serving: aioli, ketchup, or mayonnaise
Instructions
- Soak potatoes in water. Cut the potatoes into strips about ¼-inch thick and 3-inches long, then Soak in cold water for at least 30 minutes (or up to 12 hours) to remove excess starch. When ready to move on, drain and pat the fries completely dry with a towel.
- Heat oil. Pour enough oil into a large, deep pot to come up about 4-inches. The pot should be no more than half full (or it will overflow when you add the potatoes). Heat over medium heat until the oil reaches 300°F (150°C).
- First fry. Working in batches, carefully add a few handfuls of potatoes to the oil, lowering them gently. I find it helpful to use a spider skimmer to avoid splashing oil. Cook for 6-7 minutes, moving the fries around every 30 seconds or so to avoid sticking, until the potatoes are a bit tender. They will not brown during this first fry.
- Drain the potatoes. Using a spider or slotted spoon, carefully transfer the potatoes to a paper towel lined wire rack to drain. Allow to rest for at least 30 minutes or up to a few hours in advance.
- Second fry. When ready, reheat the same oil to 350°F (177°C). Working in batches, carefully lower the fries into the hot oil. Cook for 3-4 minutes, or until golden brown and crispy. Transfer to the wire rack (preferably with fresh paper towels!) to drain, then season immediately with Kosher salt and additional flavoring, such as garlic or herbs, if using. If adding other ingredients to the fries, I recommend placing them all in a large bowl, then tossing with the add-ins for maximum coverage. Enjoy!
Notes
- Nutrition facts are an approximation based on absorbing 2 cups of oil when frying. They do not include optional flavoring add-ins for the fries.
- Par‑fried & frozen: After the first fry, cool completely, spread on a sheet pan, and freeze. Transfer to freezer bags; keep up to 1 month. Fry straight from frozen at 375°F until golden (they need an extra minute).
- Leftovers: Refrigerate cooled fries in an airtight container up to 3 days. Re‑crisp in a 425°F oven or 400°F air fryer for 5–7 minutes—still crunchy magic!
- Oil reuse: Strain cooled oil through a coffee filter; store in a dark cupboard and reuse up to 3 more fries sessions before it darkens.
Nutrition
Photography by: Megan McKeehan
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