Double-Frying for Crispy Fries

Double-frying is the most reliable method for achieving fries that are fluffy inside and deeply crisp outside. The first fry, at a lower temperature (around 300°F / 150°C), cooks the potato through without browning the exterior. After draining and resting to allow surface moisture to escape, a second fry at higher heat (375°F / 190°C) rapidly crisps the outer layer. Adding a light dusting of cornstarch before the second fry creates an additional moisture barrier and produces an extra-crackly crust — a method especially useful when working under time pressure, where fries have little rest between frying and plating.