The Best French Fries
November 1, 2025
I just had lunch of the best homemade french fries I’ve ever cooked. Cooking for one since my husband died as been a challenge. So, I have used that time to continue to experiment with cooking even basic foods to discover the best methods. Recently, I have been researching french fries and learned that some cooks use baking soda to blanch the cut fries in boiling water before using a single oil fry. So, after a rather botched attempt yesterday, I tried again and today, they produced the best I’ve ever done.
First, I peeled small russets and crinkle cut them with a tool designed for that purpose to one half inch wide. This increases the surface area to create more yummy golden brown goodness, while still leaving enough flesh for a soft inside of each fry. I then rinsed them and placed them to soak in cold water overnight in the refrigerator. This step allows the potato to be bursting with water in the inside for a fluffy final texture when done.
The next morning, I blanched them in boiling water with glucose sugar (corn sugar) and a teaspoon of baking soda. The sugar is to give something for the amino acids on the surface of the fries to react with during the maillard reaction, giving it color and flavor. The baking soda increases the pH slightly which disrupts the pectin in the potato surface, which leaves it rough and ragged at the microscopic level. It also aids the maillard reaction. We want this so that it will brown and become crispy better. I blanched them for exactly three minutes once the water resumed boiling after having been initially cooled by the cold potato slices. I then removed them from the water and allowed them to cool on a kitchen towel.
Once cool enough, I arranged and separated them onto a plate and placed them in the freezer long enough to freeze them. This step may seem odd, but it too has a cooking purpose. Just as the blanching partially cooked the potato flesh, causing the starch grains to open and expand, the freezing process causes millions of tiny sharp blades of ice crystal to cut up the cell wall of the potato. Modern freezers are also very dry and help dehydrate the very surface of the fries to allow the maillard chemical reaction that creates that yummy flavors to take place, as water retards the reaction.
I got the oil as hot as I dared below the smoke point and placed the frozen fries into it and then turned up the heat to full to overcome the cooling effect of the cold potato. Checking occasionally, I turned off the heat just as I was happy with the amount of browning on the crinkles of the fries and let it coast for another minute before removing them with a spider. I spread them on a paper towel and liberally salted them with popcorn (very fine) salt.
They were perfect.



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