Chef Vu Nhat Thong, from the Eric Vu Cooking Class center, explains that a technique involving gentle boiling, low-temperature frying to create a crust, and high-temperature frying to achieve golden color will overcome the shortcomings of traditional frying methods.

Ingredients: 1 kg starchy potatoes; 1 liter of sunflower oil, peanut oil, or high-heat vegetable oil; 5 grams fine sea salt; 2,5 liters filtered water.

Method

- Potato preparation: Peel and cut the potatoes into sticks 1-1,2 cm thick for even cooking. Rinse them repeatedly with cold water to reduce cloudiness, removing free starch to prevent sticking and minimize excessive browning during frying.

- Gentle boiling: Place the potatoes in cold water and bring to a gentle boil. Reduce heat and cook for 15-20 minutes until the potatoes are tender, with slightly rough edges and minor cracks, but still retaining their shape. Use a slotted spoon to carefully transfer batches to a tray to prevent breakage.

- Drying and first chilling: Arrange the potatoes in a single layer on a tray to allow steam to escape. Refrigerate or freeze for 30-60 minutes. A drier potato surface results in a more stable structure, reducing oil splatter during frying and promoting a crispier crust.

- First fry at 130 degrees Celsius: Heat the oil to 130 degrees Celsius. Deep-fry small batches for 6-8 minutes to create a light, dry crust while the potatoes remain off-white. Avoid overcrowding the fryer, which can cause a sudden drop in oil temperature. Remove potatoes and drain on paper towels.

- Second chilling: Allow the potatoes to cool completely, then freeze for 30-60 minutes to stabilize the newly formed crust and further reduce surface moisture.

- Final fry at 180 degrees Celsius: Increase oil temperature to 180 degrees Celsius. Fry batches for 3-5 minutes until golden brown and desired crispness is achieved. Remove, drain, and season with salt immediately while hot, tossing gently.

Achieving delicious French fries requires proper technique. Photo: Eric Vu Cooking Class

For perfect French fries, chef Thong advises home cooks to choose yellow-skinned (starchy) potatoes, as they yield a fluffier interior and crispier skin compared to waxy, purple-skinned varieties. Use a thermometer for precise temperature control; a difference of 10-15 degrees Celsius can cause potatoes to absorb oil or brown too quickly.

For richer flavor, consider blending 70% vegetable oil with 30% rendered beef fat. After the first fry at 130 degrees Celsius, potatoes can be frozen in an airtight bag. When ready to serve, simply fry them directly at 180 degrees Celsius without thawing.

Bao Nhien