3. Steam‑Dry
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Spread the fries in a single layer on two tea‑towel–lined baking sheets.
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Let sit 5 min, then blot the tops with the towels to remove excess surface moisture.
4. First Fry
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In a deep, heavy‑bottomed pot (10 cm/4 in tall), pour 1.2 cm (½ in) oil; leave 7 cm (3 in) headspace.
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Heat oil to 205 °C (400 °F) over medium‑high heat.
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Divide fries into three batches. For Batch 1, drop in one‑third of the fries, wait 10 sec, then add the rest of Batch 1.
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Fry 50 sec, stirring once or twice, until pale gold. Transfer to paper‑towel–lined trays.
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Restore oil to 205 °C before repeating for Batches 2 and 3.
5. Rest and Final Fry
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Let all fries cool undisturbed for 30 min.
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Line a large bowl with fresh paper towels.
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Reheat oil to 205 °C (400 °F). Fry half the cooled fries for 4 min, stirring twice, until deep golden and crackling. Transfer to the towel‑lined bowl; then fry the remainder.
6. Season and Serve
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While still hot, toss fries with sea salt flakes, table salt, or your preferred shaker‑style seasonings.
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Serve immediately—these fries retain exceptional crispness even as they cool!
Enjoy fries that retain their perfect crunch bite after bite, made with simple pantry staples and minimal fuss. No soaking, no chemical washes—just the knowledge passed down from The Food Lab and Chef JB, now perfected for your kitchen.
Bon appétit!
