Fry Potatoes with This Simple Trick Before Putting Them in Oil: Perfectly Crispy, Golden, and Never Soggy

French fries have long been a beloved favorite for people of all ages. However, many home cooks have faced disappointing results: fries that turn soft quickly, lose their crispiness, or burn on the outside while staying undercooked inside.

The problem lies in the high starch content of potatoes. When raw potato sticks are dropped directly into hot oil, the unprocessed starch causes them to stick together and lose their crisp texture over time. Fortunately, there’s an easy fix—just follow two crucial steps before frying. The result? Beautifully golden, crispy fries that stay crunchy even after cooling.

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Step 1: Soak the potatoes in salted or ice-cold water

After peeling and cutting the potatoes into even sticks, don’t fry them right away. Freshly cut potatoes still have a lot of surface starch, which makes them soggy and prevents long-lasting crispiness.

How to do it:

• Prepare a large bowl of cold water, add a pinch of salt or a few ice cubes.

• Soak the cut potatoes for 20–30 minutes.

• Rinse again under clean water and drain well.

Why it works:

• Removes excess starch so the fries won’t stick together during frying.

• Firms up the potato texture, helping them stay crispy longer.

• Prevents discoloration (darkening) after peeling.

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Step 2: Parboil the potatoes before frying

This is the little-known secret that makes all the difference. Parboiling (partially boiling) helps the outer layer of the potato cook slightly, setting the starch so that when fried, the fries absorb less oil and cook evenly from the inside out.

How to do it:

• Bring a pot of water to a boil, adding a little salt or a few drops of vinegar.

• Add the soaked potatoes and boil for 3–5 minutes, until they start to look slightly translucent.

• Immediately transfer them to cold water to stop the cooking, then drain thoroughly.

Why it works:

• Ensures the fries are cooked evenly—no more burnt outside and raw inside.

• Reduces oil absorption, resulting in golden, crispy fries.

• Keeps fries crunchy for up to an hour after frying, unlike those fried raw.

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Perfect crispy fry method

Ingredients: Fresh potatoes, cooking oil, salt (optional: cornstarch or tempura flour for extra crunch).
Preparation: Peel and cut the potatoes evenly.

Follow these key steps:

1. Soak in salted/ice water.

2. Parboil and dry completely.

3. First fry (blanching): Fry in medium-hot oil (150–160°C / 300–320°F) until cooked through. Remove and let cool.

4. Second fry (crisping): Increase oil temperature to 180°C / 350°F and fry for a few minutes until golden and crisp.

5. Drain on paper towels, sprinkle with salt, cheese powder, or herbs for flavor.

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Extra tips for better fries

• Use a deep fryer instead of a shallow pan to ensure even cooking.

• Avoid overcrowding the pan—too many fries will lower the oil temperature and cause sogginess.

• For storage, parboil and drain the potatoes, then freeze them. When needed, simply double-fry.

• Always use fresh or clean oil—reused oil darkens and affects both taste and color.

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By simply soaking and parboiling before frying, you’ll get restaurant-quality fries that are crispy, golden, and irresistibly tasty—even after sitting out for a while. It’s a small step with a big impact, turning ordinary homemade fries into a snack that rivals the best fast-food joints.