Missed one technique. The single fry, but starting in cold (room temp) oil. Cut & wash fries, place into cold oil, turn on heat. As the oil warms up it cooks the inside, then when it gets hot it crisps the outside. No good commercially, of course, but great in a home kitchen for low effort.

As a Belgian, I can't help but being frustrated by two main factors that haven't been addressed for the french fries. 1) the variety of potato: you need a variety of potato of high starch content and which flesh is not firm. In Belgium, almost exclusively the "Bintje" variety is used. Why? Potatoes rich in starch will absorb much less fat and cook faster. 2) the thickness of the fries. Please stop doing this McDonald's like cuts! Fries should be 1 cm thick for the best balance "crispness" and tender inside. In Belgium, they are always cooked twice, first at 160°, then at 180° (traditionally in beef fat and not oil). No need for triple or brinned fries, just good potato variety and thickness + double frying. Amen

Here's a tip, Do The triple cooked fries like you did, except instead of freezing them. Put the parboiled fries on a baking sheet and put in the oven at 200 degrees for about 45 minutes. then remove and allow to cool to room temp. Then do your last 350 degree fry. This removes a LOT of the moisture and results in a crispier outside.

I've been doing the double-fry style for years and they're always fantastic. Now I'm going to add brining and see how that elevates them further! Thank you for this!

Best tip I can give before you even start tweaking ingredients is to get a proper fryer, after frying potatoes for years, having a proper fryer with a wire rack really makes a difference rather than using a regular pot with brand new oil over a flame. Then I’d start tweaking how you fry and what you use Edit: yes I know this is more for beginners and home cooks, papa still makes the best videos out there 😘🤌🏼

Excellent video, Josh! I suggest using powdered popcorn salt because granular salt falls off the surface of the fried potato when seasoning. Also, washing the starch with ice water prior to freezing is a must do to attain a crispness that lasts more than just 1 minute.

Great video man. French fries at home are always tricky. I favour the triple cook method. The only differences are 2 things, I cut the fries a little thicker and toss them in a colander after they are boiled and dried, before the freeze. It gives them a bit of texture on the outside which results in crispier, crunchier crust when frying. Keep up the great content.👌

I was working in a restaurant. We had leftover baked potatoes about to be thrown out. I fried them up like the steak fries in this video. Best I have ever had. The horseradish mayo I ate them with definitely helped also.

I love the new content. It’s a blend of arguments I have with my best friends and things I genuinely wanted to know about what makes food good.

I just found your channel while looking for a homemade fry making video & am so impressed ❤

I've been rockin with Joshua since his low quality dark videos. I looked at this video and wondered why it had so many views. I'm just now realizing he's almost at 9m subscribers! I use many of these recipes weekly. Good for you Josh!

The trick to good fries is so much more delicate in setting. This a thing we belgian strive for. So i can only highly recommend getting a small electric fryer to be on point on oil temperature but works with a pot if you just check the temp. 1) get a bintje potato 🥔 it has the fluffy indide naturally and tons of starch to be crispy. Avoid sugary potatoes they get soggy right away 2) cut, rinse your fries in clean cold water, dry them. Like really dry them in a clean towel. No moisture left outside. 3) 1st frying at 170°c for 2-4minutes depending on fries thickness. Avoid liquid oils if you can and get Saindoux but both works, just saindoux makes it extra crispy and with a great tasting. 4) rest on paper towel while oil/saindoux raise up to minimum 190°c 5) bake again until golden, if no sugary potatoes , it should never become orange or brown. 6) out to a new new paper towel in a bowl. And the trick is to not add salt right away or they get soggy ultra faaast. Either you salt and serve right away to eat, either serve and meople add salt in their plates at the moment. We never add salt to the fries in frietkots here because the fries wiuld be ruined when getting home. And trust me, i worked 4 years baking fries, it's an art. There is no magic, no artifice, just controlled heat and starch amount.

Brined then battered. Fried in a mixture of beef tallow and peanut oil. Best fries I ever had

Joshua Weissman, This made me laugh so much! Thanks for sharing!

Hi Josh. I just wanted to tell you I’ve been so inspired by you and your cooking videos. I’ve been in culinary school for a little over a month now and think a lot of my inspiration to start came from you

Okay, since the dawn of time, my grandma has been making french fries for us in a stainless steel saute pan with about a half half cup of oil and medium high temperature. She puts all the fries (1-2 potatoes) in there while the oil is warming up. Then gives them all a quick turn after a couple minutes. Then after another couple minutes, the fries are done. She adds salt then pats them down to remove excess oil. They come out absolutely delicious imo. Always light in color, and a little crispy 🙂❤️

For big occasions, I always make Heston Blumenthal`s tripple-cooked fries. With the vacuum to remove steam, fried in duck fat, and all... It is like biting into glass covered cloud. They are absolutely, insanely good. But the time they take is just not worth it unless you really love the people you are cooking for.

Well done with the video guys. Fries are my favorite. So much info to cover that I will keep it short and sweet. Potatoes are constantly changing like a banana after harvesting. Through its potato ripening life, results will vary depending on starch levels, sugar levels…etc Next Type of potato, cut size and shape. So when using a Russet like the potato used in this video. I will only speak on this type of potato. 1. clean, cut, rinse, dry. 2. In a home electric fryer blanch in oil of your choice at 275F. My oil of choice is peanut oil. Blanch approximately 4min. Move to a paper towel lined sheet pan to rest until ready for second fry to finish. 3. Set fryer to 350F for second fry. 4. Fry for 4-5min or until done the way you like them. 5. Season with salt or not immediately after frying and toss. 6. Serve immediately. 7. This method works every time. 8. Remember, cooking is like a musical instrument, you do need feel and emotion to make decisions when cooking. It’s not always about following directions to a T. Directions, method and techniques are guidelines to exploring your culinary journey. Now we feast on these tasty potatoes!😊

The old guy here! Back in the day, that would be as far back as the 60s at Shoney's, and other drive-in type joints, we always fried in tallow, or lard. I understand the original Mc fries were fried in tallow. Can't be beat!!!

The restaurant I worked for did something that's closest to the triple fry: Unpeeled russets cut with a French fry cutter, soaked in hot water (just using the hot setting on the tap, they cooled as they sat) for at least an hour, drained, then dipped in a fryer at 325 3-4 times (or up to 7-8 times) for about a minute at a time, letting them sit in the basket out in the air to develop a crust. Then, when it was closer to serving time, a final dip in a different fryer at 375 until they got the desired color, even longer if the customer ordered extra crispy. Tossed in salt.

Would love to see a breakdown of combined methods, Brined, par cooked, frozen, and then triple fried, add battered onto the end, See how that changes the equation, Could see brined, par, frozen, then battered, then fried something special, and extra work, but still interesting in terms of layered steps.

Wedges have always been one of my favorite types of fried potato, and you now have me wondering if the thrice-cooked wedge would be what I'm looking for in a fried potato. Gonna experiment with this, and maybe even incorporate beef tallow in the frying oil to boot! Thank you for the inspiration, one longhair to another.

Always a great episode!

Hey, I love your videos and I have been watching for a while now but what I haven’t yet seen is the process of cleaning everything you use because I keep seeing that you use all these different tools and bowls and stuff and all I can think k of is how do you not go insane from cleaning all that. Have a blessed day!

I can't believe there wasn't a skin-on, restaurant 'chipper' style fry on this list. It's like half way between the steak-cut and everything else here, and the crispy skin adds so much flavor. I used to make them like that for a little fry shack I worked at as a teen. We double fried, but didn't change the oil temp between "pre-cooking" and the "actual cooking", and I'm pretty sure it was higher than 350. We focused on Fish & Chips, and a dark beef gravy poutine, and people loved them!

Wow. I recently started watching your channel and you do not disappoint! Your videos are so high quality and entertaining I love them soooo much ☺️ They make me motivated to cook more ❤ I hope you keep doing what you do successfully for a very long time. 💝

Something I just learned for homemade fries and chips to help get them really dry. I threw them in a dehydrator for about 30 minutes. I think it really helped. No comparison to air drying or using paper towel. And way easier to do. Used my breville joule.

I was looking for the perfect fries at home a couple months ago, what i settled on was, rinising the potato and putting it into a brine just like you said, part frying them, patting them dry before tossing them lightly in a seasoned flour with things like what was in your batter, shaking of excess flour before freezing them and them doing the final cook for about 3 minutes

Amazing that you and Chris Young (formerly of Chefsteps) posted videos on perfecting the homemade French fry within a day of each other.

Hello Joshua my favorite fries are the Dutch fries and that's how I do them: You need some high starch potatoes as Bintje , russets or Idaho´s. Wash the potatoes but leave the skin on. Cut the potatoes in a centimeter thicknes and a centimeter cross. Soak the patatoes in salt water one and a half to 2 hours. Dry the potatoe strips (i use an electric fryer) and pre-fry them at 160 degrees Celsius for 4 to 5 minutes. Take the fries out and let it come to room temperature (Line some papertowel on a cookie sheet add a rack on top) and completely drain any oil that comes from fryer off the fries. The second fry do at 180 degrees celcius whenever they are golden brown take it out. While they are hot toss some salt and some paprika powder. use whichever sauce you like best, I use curry ketchup. greetings from Switzerland

Soak for hours in cold water to allow the potatoes to release the sugar and starch.. in uk chip shops they sometimes use a powdered product such as dry white to keep the potato colour consistent and stop them from turning brown

i always double fry mine. i leave the skin on, rinse in cold water, pat dry and let em sit out for 5-10mins, then partially fry, then fry again at a higher temp, & they’re crispy. i also make my own season blend like wingstop but with more spice. kinda like a sweet & spicy bbq rub.

I used to run a chip stand and put too much effort into making triple-cooked like your recipe. It's probably the best if the cooling stages are done perfectly but at scale, you need too much space. So the best method imo is Belgian/ dutch. From what i can tell, they soak the whole potato in water, then cut and double fry holding the chips pretty much in a pile after the first fry.

🍟😍 Oh la la! These fries are perfection! 🤤👌 From crispy golden exterior to fluffy interior, they've truly mastered the art of fry-making. 🙌 Can't wait to recreate this at home!

Thanks! I think the best one is honestly best for the home cook, less things to clean a lot of off time, freezer normally is full so no space to freeze them and get them out immediately to fry because normally will freeze them in ziplocs and they get stick one to another. tldr: best one is truly the best choice

I’ve been searching for the perfect homemade French fries for years too. The ones that most people on YT cook that come out orange-brown are failures for me. I’ve made great fries in a pot of oil on my gas stove, but the results have been inconsistent. So, I bought a dedicated electric fryer. There are two inspiring videos for me on YT right now (besides this one). The first one is by a fellow called “Shotgun Red” who set out to make McD’s fries. He looks like he got really close. The second one is from Brian Lagerstrom. His video is important because he used kennebec potatoes. He claims that this is what restaurants use and I tend to believe him. Unfortunately, the only options are to buy 50 pounds of them from a wholesaler or grow them myself. Great video, Josh. Putting the fries in the freezer uncovered after the first fry is important I believe. Next time I do this, when I can afford 18.00 worth of vegetable oil 😢for my new fryer, I plan to let the once fried potatoes dry out uncovered overnight in the refrigerator before freezing. BTW, I do have a GFM for my vegetable oil fund in case anyone is interested. 😉🙏🏻

I know you can't do this specific video type forever, but it is by far the best thing you guys do. Please keep them coming.

Ever tried the corn flour coated fries? Beats everything. Just wash your potatoes until it leaves all of its starch and coat it in a corn flour+ water mixed solution. Deep fry 2 times and voila ✨ This is going to be the best fries you can ever have.

I love Hestin Blumenthal's boil then double fry method with the fridge in between each step. They're the very best in fries.

Me excited to watch this knowing full well that I will never attempt to make this

I said this a while ago in the quesadilla video, but it still shocks me every time it happens. There's this weird thing where I'll want to make a dish, but I don't know how or haven't found a good recipe yet. Within a couple of days, Josh will upload a video about the item I want to make. It happened with the quesadillas, the pizza, the black garlic, croissants, and now french fries. Mr. Weissman, I don't know how you are getting this information, but please keep it up! These recipes are awesome

I got your book man, was a Christmas for my wife and i gift, we love it. I like to think is the only one in our country "let me be" I was hoping to see a video of your french fries potato, i guess both recipes are top tier, the only advantage i see on your method is you can actually preserve the potatos on the fridge for much longer, on the jar maybe idk wich is better.

Do you know why I like this channel so much besides the good content? Imperial AND metric

I always make the double fry but instead of doing the second fry you let them cool for about an hr. So 160c for like 3.5 minutes then cool for an hr and then 180c till golden. Is way crunchier than just double dip back to back.

TBH, I love the first one the most. I always find the soft ones in my fries more flavor intense and delicious. Thanks for showing how make one :)

A buddy recommended a double fry method, where I think he suggested a par boil first, then fry, then toss into potato starch powder then fry again before serving. I don't really deep fry at home, but I'm pretty sure I've tried fries in restaurants that have used this method and it's awesome.

This video impressed me. There is a lot of science to making French Fries that I never knew. Well done, Joshua!

It depends on potato's type quite a lot. My grandma always made single fried fries, and they were never flacid like that, always crispy, and GBD.

As a Belgian (proud inventors of this divine dish), this video amuses me so much. I've seen my grandparents make fries the old way (get a deep fryer btw, no Belgian household without one and it's NOT the same with a cooking pot) and a simple double fry does wonders...however...did you consider different sorts of potatoes? Huuuge difference there! Choose a very starchy potato. Ironically enough I use a potato from Dutch origin, called the 'Bintje' and simple sunflower oil. Let me know if I can help you source a decent deep fryer...lol!

Thank you for the video(s). It would be great to see a video on potato moisture content. I have heard the best not sinking-floating range is water that is between 9% and 12% saline. Also how do different fats affect cooking and taste?

Brine overnight in the same brine but with vinegar, toss in flour and seasoning before fry. it fantastic. the tang of the brine makes the flavor, the salt draws out the mosture, and the breading maximized crunch its the best of all worlds.

Josh, uno de los secretos para papas fritas, fundamental, me lo dijo un productor de Balcarce, Argentina: El tamaño de la papa: más grande es la papa, más agua tiene. Entonces, cuando pruebes papas más pequeñas, mejor sabor y textura tendrán. Por eso estimo que la última preparación, la papa desprendió el agua al estar estar en un medio salado. Gracias por tus videos increíbles. Ojalá te sirva.

Love fries! Thanks! 🍟🍟🍟🍟

loveved it hekpled me decide what recipe i shouldmuse

My mom made the best French fries! We used a “vegimatic” to cut them and she fried them in lard. Drained them on a flour sac kitchen towel to drain the oil off and salted them. So good!!!!

I do the brine but a hald assed version of it. I tripple wash my Fries then I coat the fries in a thick layer of salt. I then put them in a large mixing bowl and fill it with water and let them soak for a few hours. Gives me a decent crunch like the few days brine bit half the time.

My favorite way of making fries are the British chips. Fluffy on the inside, crispy on the outside.

I'll try the triple fry method one day when I am less scared of working with oil - getting there - but the whole time, I'm sitting here pondering about which restaurant has the best fries that I've personally been to. The answer is from a small town in the northwest corner of my state that is most well-known for having the tallest mountain in said state. There's a restaurant there simply called "Public" (no, not the known brand of grocery stores) that has these amazing truffle fries that are to die for. It may be expensive, but it's well worth a trip. North Adams, MA. Has a high crime rate, but I haven't seen any trouble yet *knock on wood*, so it's still a lovely town I visit often.

Hey Joshua, I think before the last recipe the classic triple fry, before frying them you can add some corn starch and it will increase the crunchy layer for sure. Thing is just to get the corn starch to stick on the fries.

i was about to sleep, now i just ended up ordering fries cuz of this video.

8:30 Use just vinger, with baking soda its kinda cancel out. It's prevent pectine from braking down.

I’m quite fortunate to live in Switzerland, where frozen French fries are really unusually good. (Multiple visitors from other countries have remarked this to me.) So while I do occasionally make fries from scratch, frying up frozen ones from the grocery store ends up with a better end result! (The only downside is that Swiss fries tend to be on the short side. They’re not the long fries I am accustomed to from growing up in USA.)

rip Josh’s old style charming cupboard content 💔

I think this really shows you how important it is to remove extra startch. Letting the potatoes just sit in water for a longer time helps a lot more than just rinsing the starch off.

My technique is like the last one , brined, but I just fry them longer. Start of the day, i put the fries in a bowl with ice water and salt til i have to fry them.

Would have loved to see you brine the fries and then do the triple fry, combining the two best methods!

You didn’t make any fries with something other than oil. You could have fried it with beef fat. It is the traditional way in France.

I’d never heard of the triple method but I’ve always brined my fries in a salt, corn syrup, black pepper, onion & garlic powder solution for a day then par fried then freeze and then fry again. Everyone LOVES my fries.

1) get a proper at home fryer, not a pot 2) Peel and cut potatoes larger, not McDonalds style 3) Wash cut potatoes in cold water to remove starch 4) Dry and parcook in the oil at 160 degrees Celsius for +- 5min. Don’t let them develop color! 5) Cool parcooked fries completely! 6) Second fry at 180-190 Celsius until color develops Tips from a Belgian 😉

Thank you for this amazing video! I don't get one thing though: When you use the triple cooked method, you out baking soda then vinegar in the water. The baking soda is neutralizing the vinegar and with this quantities you're getting a solution close to neutral. So, do you need a basic or an acid solution for that?

The single fry is my favorite method. It reminds me of fair fries. They aren't supposed to be crispy or fluffy on the inside, they're supposed to be soggy, dense, and a darker brown. I usually make them this way, but I'll use Beef Tallow to fry them in, and they're absolutely perfect. The fact that they're easier than all the other methods is just a bonus.

I love the idea of cooking for my friends, and then just sitting and talking about anything

By the end if this video I have already unintentionally memorized that 350° F is 176°C

It all depends on the variety of the potato, secondly don't use stored (old)potatoes , the fresher the potato the better the texture(crunch) .t he texture changes drastically as the potatoes age / are exposed directly to the sun.

Fries are best if you use the double fry method, but soak in running cold water for 30 minutes, the 1st cook longer until you can pinch the fry without it falling apart. Then refrigerate for a few hours until cold, then do the second fry

Most y'all are out of your fucking minds if you think I'm coming home from work and TRIPLE FRYING anything. 🤣🤣

Why Josh be cookin exactly what I’m craving? I just laid in bed thinking bout some good ass fries😔

For the double fry method the second fry wasent long enough, i always just do a plain double fry and have amazing crispy frys

I use Anthony Bourdain's Les Halles cookbook and his method for fries and it does not fail me. I use russet potatoes (at least 4 big and long potatoes) and peanut oil (2 quarts or 2.25 liters). 1) prep: peel and cut the potatoes to 1/2" (1 cm) sticks and leave it ice cold water for at least 30 minutes up to overnight if needed. 2) Blanch: In a deep fryer or heavy bottom pot heat the oil to 280°F/140°C and cook the fries for about 6 - 8 minutes until soft and semitranslucent white. Once cooked remove them from the oil onto a baking tray and let them rest for at least 15 minutes 3) Fry: bring the oil up to 375°F/190°C and fry the blanched potatoes. Cook for 2 - 3 minutes or until crispy golden brown 4) Serve: immediately after removing the fries from the oil, drop the fries in to a large bowl that is lined with a clean, dry kitchen towel. Add salt to taste and whip out the towel and toss the fries, put on a plate and serve. In my experience if you follow the steps, you get nice crispy fries with fluffy insides. I also personally cut some of my fries smaller than the recommended size above as to get some fries that are crispier than others for some different levels of textures, just my personal preference.

Shocked that you didn’t soak any in ice water then dry. Pulls the starch out and gets that fluffy center and crunch outside when double frying.

Big mistake #1 -> using russet potatoes. Big mistake #2 -> washing before frying "is optional" - uh, no, it's _MANDATORY_

I do mine like this. I fry them once and let them cool and dry for a few mins. Then I add a bit of corn starch and immediatly fry them again. Super crunchy and fluffy.

Yo Josh can we get a video explaining different oils and what they’re good for, smoke point, etc??

Been making home made chips for years. Lard is best and always start cold piling medium size chips on top letting them “boil” then crunchyfy in the hotter grease as it heats up till golden brown.

KFC made fries similar to the first ones and they were delicious. It was more about the browning of the fries, not the crunch. Very tasty. Unfortunately they changed them, around the time that transfat was making the news. I wish they would bring them back.

In a restaurant we have nearby you can order Stealth Fries, which are supposedly more taste intensive and keep their crunch for longer. I tried them and they were actually not bad. I liked them.

They just need to washed to remove starch, dried way more than you think, reintroduced to oil, and fried. The brining step you mentioned does exactly that. It washes the starch out, and removes moisture through osmosis.

You missed mentioning one of the cruicial factor which is the type of the potato. It does matter what kind of potato you use when you make fries.

As a Belgian I´m upset you didn´t make traditionnel belgian fries.

if joshua can do a world trip to teach us how to cook every greatest things on the earth, i will be blessed!!

Would love a series of: premade, home made, and chef made. Perfect for fries

Please try Brine, Freeze , Fry. I think that would help the flufiness.

BELGIUM FRIES!!!

Best thing I found and the doesn't involve any deep frying (no huge bowl to be spilled, no frying oil to manage and clean) is to boil and bake. Boil for around 8 minutes or just about to fall apart, spread on a baking sheet with a drizzle of oil and into the oven at 200°C until they look like steak fries. Best home fries I've ever had in both taste and texture.

I live in Idaho and didn't know about "chippers" , a special potato used for fries, until I worked at a restaurant. It's a sugar and starch ratio that affects the texture. I use to have the old McDonald's fries recipe and you use russet potatoes that you soak and rinse a couple of times but add sugar and baking soda to the water, and you par fry blonde and cool down completely before final frying.

Single fry fries are fantastic with malt vinegar and sea salt. I’ll take those over McFrozen style fries any day.

Wake up. Funny chef man posted.

I make alot of fries..and my trick to a crunchy, fluffy fry is first cutting them..then leaving them overnight in vinegar water! Next day you rinse them in hot water then pre-frying,then freezing,and when ready fry frozen! It'll be the best fry you've ever had!

I’d like to mention a few more Fry recipes that I personally like. Mind you I have a double bin deep fryer that goes up to 350 freedom units. Battered potato wedges(Chicken fried patatas) (occasionally called ‘JoJo’s’ in select regions.) Steak cut fry- double thick fry in one dimension. My favorite though is a standard double fry via switching to the hot bin as I only use one bin at a time for this purpose. Occasionally I make the two varieties above but i generally make a different type of fry every time, with different seasoning (Standard salt/Parmesan, garlic powder, oregano/Oregano, cayenne pepper, chili powder, black pepper), or a different cut(Petite, thick cut, steak cut, potato wedges). I will mention though I only really ever batter potato wedges. I actually quite fondly remember playing wow with a friend both of us eating spicy petite fries with Whataburger spicy ketchup they sell in stores. I hope this helps or gives some ideas!

Belgian Fries! It’s actually Belgian fry. Not Franch fry.