How To Make ULTRA CRISPY French Fries
So I wanted to create the perfect french fry. I wanted something with that beautiful crunchy crust on the outside and soft fluffy inside. Something that practically snaps in half. With this method I think we've got just that.
Joshua Weissman•
Aug 26, 2025
Ingredients (9)
Brine
Fries
Topping
Directions
Fries
Attach the sous vide to the side of a bowl or a pot filled with warm water. Set the sous vide to 195°F.
Make brine by whisking water (4 cups), salt (1 Tbsp) and baking soda (½ tsp) in a bowl and set aside.
Peel potatoes (4 large) over a cutting board lined with parchment paper. Transfer the peeled potatoes (4 large) into a bowl of water (4 cups). Roll up the peels in the parchment paper and discard.
Slice potatoes (4 large) into 0.5 inch-thick planks. Then, cut those planks into 0.5 inch-thick batons.
Place ⅓ of the cut potatoes into a vacuum-sealable bag and add enough brine to cover the top of the potatoes. Remove excess air from the bag.
Submerge the fries into the sous-vide bath for 15 minutes.
Remove from the bath and spread fries over a cooling rack set over a sheet tray. Allow fries to cool and dry. The exterior of the fries should be super dry. Sous vide remaining fries.
Working in small batches, carefully lower fries into the oil that has been preheated to 270°F. Let cook for 5-7 minutes, or until the exterior has formed a crust. Note: you do NOT want any color on the fries at this point.
Transfer fries to a cooling rack and store in the freezer until ready to use.
Working in small batches, carefully lower frozen fries into the oil that has been preheated to 375°F and cook for 1.5 minutes until dark. Remove from oil and immediately season with salt (1 Tbsp).
Topping
Combine parsley (½ cup), cheese (½ cup), garlic (1 clove) and salt (1 pinch) in a bowl.
Sprinkle on top of fries.
