The Secret to Super Crispy French Fries | ChefSteps

These fries are the crispiest, fluffiest of them all, thanks to the fact that they’re not made from planks of potato; they’re a combo of riced potatoes and cornstarch. They’re basically processed potatoes, a Pringles approach to our classic fries.

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[N..-]

I bring the potatoes and water up to a rolling boil. Then take it off the heat and quickly put a lid on the pot. Twenty minutes later my potatoes are done, and I have taken care of my dusting or any other chores. The potatoes are great for potato salad (they do not fall apart like hard boiling them does).

[MichaelChoi]

I don’t care what you say but In N Out makes the best soggy french fries and it’s my favorite FTW.

[Lilbrunchie]

Thoughts on freezing a batch of the potato/cornstarch mash, then thawing and cutting for later use? I’d like to batch this recipe if possible to expedite fry making at a later time, but I’m concerned about the potato texture after freezing.

[lindapetersen]

I have been doing this with my FF for a long time now !!! It is GREAT like Tony the Tiger says !!!

[bmorepanic]

Please, what is the brand of that pot used to boil the potatoes?

[tiacho]

I noticed Grant seasoned the boiling water but didn't taste the mash. I'm wondering if seasoning the mash would boost the fries' flavour.
And this reminds me of those frozen potato shapes (smiling faces) that are always disappointing when baked. Any well fried potato is magical.

[dontdoxmebro]

Now to get a smiley face mold and make those potato things from Chinese American buffets using this technique

[coleary]

So just because I don’t know: I see so many recipes where a carb is washed or precooked in some way to remove the excess starch, but then outside starch is added to the product. Does anyone know the culinary/science reason for this? Just seems odd to work hard to remove starch and then add starch back in.

[laurent]

Why not using instant mash potatoes in this case, way faster?

[Blck]

Potato ricer alternatives? I don’t have one.

[tonyhell]

so you say you want to keep it super fluffy and to not push it down or it will be dense, but then you proceed to press down hard in the plastic bag to make it dense

[Orionsl]

wonder what tapioca starch would be like

[bradleyadams]

Don't use flour for a substitute. You'll get fried bits and strings

[nuwandakoh]

Are these the world's most crispy fries?

[svollensen]

It did disappoint: as soon as I plunged them in the oil, they dissolved into a puree, and they were supposed to be firm enough given that they were out of the freezer.

[meat]

That's a lot of extra steps, give this a try, 1- microwave your potato till it's baked. 2- chop into fries. 3- fry in your choice of fat. Baking the potato first makes it all nice and flaky and only takes a few minutes.

[calseaurchin]

look super greasy, inside looks gummy and starchy