Crispy Fries with Ketchup (Print version)

Golden fries cooked to crisp perfection, served with tangy ketchup for a flavorful bite.

# What you'll need:

→ Potatoes

01 - 2 lbs (900 g) russet potatoes, peeled (optional) and cut into fries

→ For Frying

02 - 4 cups (1 L) vegetable oil, such as sunflower or canola

→ Seasoning

03 - 1 tsp sea salt, or to taste

→ For Serving

04 - ½ cup (120 ml) ketchup

# How to make it:

01 - Rinse the cut potatoes under cold water to remove excess starch. Drain thoroughly and pat dry with a clean kitchen towel.
02 - Warm vegetable oil in a deep fryer or large, heavy-bottomed pot to 350°F (175°C).
03 - Fry the potato strips in batches for 4–5 minutes until pale golden and tender. Remove with a slotted spoon and drain on paper towels.
04 - Raise oil temperature to 375°F (190°C) for final frying.
05 - Fry the potatoes again in batches for 2–3 minutes until deep golden and crisp.
06 - Drain fries thoroughly, toss immediately with sea salt, and serve hot with ketchup on the side.

# Expert suggestions:

01 -
  • That shatteringly crisp exterior with a creamy center is actually achievable at home, no special equipment required.
  • Double-frying sounds fancy but it's genuinely the secret to why restaurant fries taste different, and once you understand why, you'll never go back.
  • It's the kind of recipe that feels humble until someone tries them hot and suddenly you're the person who makes the best fries.
02 -
  • The double-fry method isn't extra work—it's the difference between fries that are just cooked and fries that have actual texture. The first fry softens the inside, the second fry locks in crispiness.
  • Oil temperature is everything; invest in a simple thermometer and use it every time. Even 5°C off changes the outcome, and cold oil makes greasy fries that no amount of paper towels can fix.
  • Soaking the cut fries in cold water for 30 minutes before even heating the oil takes it further—I discovered this by accident and it genuinely elevates the result.
03 -
  • Reuse your frying oil if it's still clean; strain it through cheesecloth and store it in a cool place. Good oil can handle several rounds before it breaks down.
  • If you don't have a deep fryer, a heavy-bottomed pot works perfectly—the weight keeps the temperature steady even when you add cold potatoes.

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