Heston Blumenthal developed the original recipe for triple-cooked fries. Cooking something thrice sounds excessive, but it accomplishes an impressive texture that normal frying can’t: shatteringly crisp and “glass-like” on the outside, soft and fluffy on the inside.
The first step requires simmering the fries until tender. This creates cracks in the potatoes’ surface for oil to seep into, increasing the surface area that crisps up.
The second step is an initial fry, which gives the fries a light crust. Then they’re frozen to remove all moisture that can get in the way of crispiness.
A final fry in hotter oil gives the fries a golden, hyper-crisp crust that audibly shatters with every bite.
Sounds like a lot of work? Yeah. But trust us, it's worth it—these will be the best French fries you'll ever make.
- 1.5kg potatoes
- neutral oil, for frying
Slice potatoes: Cut potatoes, keeping the skin on, into thick fries about ¾-inch thick. Rinse in cold water to wash off some of their starch and sugars. This prevents the fries from turning brown before they crisp up.
1st cook: Transfer fries to a pot and add enough water to cover them, but not too much that it will overflow out of the pot at a full boil. Bring watwater to a gentle simmer over medium heat and cook until potatoes are knife-tender, about 15–20 minutes.
Let cool: Remove fries with a slotted spoon and transfer to a baking tray. Let cool to room temperature, 15–30 minutes.
2nd cook: Heat oil in a wok or heavy-bottomed pot to 290°F or 143°C. Cook fries in batches until a slight crust forms but potatoes are still pale in color, 5–7 minutes.
Freeze fries: Set aside fries in a baking rack and let cool completely. Transfer to a freezer-safe container—preferably a resealable plastic bag—and freeze until solid.
3rd cook: For the final fry, heat oil in a wok or heavy-bottomed pot to 360°F. Cook frozen fries, working in batches if necessary, and fry until golden, 2–3 minutes. minutes. Remove from oil, season with salt, and serve hot.