French Fries
French Fries

The Ultimate French Fry

  By PolyScience Culinary    

October 16, 2020


The perfect french fry must be fried twice. This is because the first fry par cooks the interior and creates a starch-reinforced exterior that results in an exceptionally crunchy exterior.


French Fries

Russet Potatoes, cut into 1/4 inch batons

Vegetable Oil, as needed

French Fry Seasoning

1 tbsp Smoked Paprika, powder

1 tsp Cumin, ground

1 tsp Guajillo chile, powder

1 tsp Coarse Kosher Salt


French Fry Seasoning

Combine all of the French fry Seasoning ingredients in a small bowl and mix to combine. Reserve.

French Fries

Fill a pot halfway with vegetable oil and set it on the Control ºFreak. Take care to not overfill the pot as the oil will expand as it heats.

Set the Control ºFreak to 325ºF / 163ºC using Probe Control Oil and Fast intensity.

Rinse the potato batons thoroughly in cold water until the water runs clear.

Pat the rinsed batons as dry as possible with paper towels.

Working in comfortable batches, fry the batons for 5 minutes. Reserve the par cooked batons on paper towels.

Once all of the batons have been par cooked, Set the Control ºFreak to 392ºF / 200ºC using Probe Control Oil and Fast intensity.

When ready to serve, work in comfortable batches. Re-fry the par cooked batons until golden brown and crispy.

Drain the fries on paper towels and season immediately with the fry seasoning, tossing to coat evenly.

Need a Control ºFreak - Get yours here >

Like this recipe and want to be notified when we release our next one? Sign up for our newsletter here >


0 Reviews

All fields are required to submit a review.