10 Kitchen Tricks for Perfectly Crispy Fries Every Time

There’s nothing more disappointing than soggy fries. Whether you’re baking, air frying, or deep frying, crispiness comes down to technique — not luck. The good news? A few simple kitchen tricks can transform limp potatoes into golden, crunchy perfection. Here’s how to get restaurant-worthy fries every single time.

Soak the Potatoes First

After cutting your fries, soak them in cold water for at least 30 minutes — or up to several hours. This removes excess surface starch, which can prevent crisping. The less starch on the outside, the better the crunch. Just be sure to dry them thoroughly before cooking.

Dry Them Completely

Water is the enemy of crispiness. After soaking (or rinsing), pat the fries completely dry with a clean kitchen towel. Even a little moisture can cause steaming instead of browning. The drier the surface, the crispier the result.

Cut Them Evenly

Uniform size matters more than you think. If some fries are thick and others thin, they’ll cook unevenly — leaving you with a mix of burnt and limp pieces. Aim for consistent thickness so everything finishes at the same time. A sharp knife or fry cutter makes this easier.

Use High-Starch Potatoes

Not all potatoes are equal when it comes to fries. High-starch varieties like russets create a fluffy interior and crisp exterior. Waxy potatoes tend to stay dense and don’t crisp as well. Choosing the right potato is half the battle.

Don’t Crowd the Pan

Whether you’re baking or air frying, space is key. Overcrowding traps steam and prevents browning. Arrange fries in a single layer with space between them. If needed, cook in batches — it’s worth the extra few minutes.

Try the Double-Cook Method

Many restaurants fry potatoes twice for maximum crunch. The first cook softens the interior at a lower temperature. The second cook at higher heat crisps the outside. This method works beautifully for deep frying and even for oven fries with two-stage baking.

Add a Light Coating of Cornstarch

A thin dusting of cornstarch before cooking can boost crispiness. It absorbs surface moisture and creates a delicate crust. Toss fries lightly — you don’t need much. This trick works especially well for oven-baked fries.

Preheat the Pan or Oil

Starting with hot oil or a preheated baking sheet jumpstarts browning. Cold surfaces lead to sticking and uneven texture. If baking, place your sheet pan in the oven while it preheats. That sizzle when fries hit the pan is a good sign.

Flip Halfway Through Cooking

Fries need exposure on all sides to crisp evenly. Turn them once during baking or air frying to ensure both sides brown properly. Skipping this step often leaves one side pale and soft. A quick flip makes a noticeable difference.

Salt at the Right Time

For deep-fried fries, salt immediately after they come out of the oil so it sticks properly. For baked fries, a light pre-seasoning plus a final sprinkle works best. Adding salt too early can draw out moisture. Timing your seasoning helps preserve that crunch.

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