Food Recipes Side Dishes Potato Dishes Triple-Cooked Fries 5.0 (2) 4 Reviews These fries had a cult following at New York City's The Breslin. Boiling makes the potatoes tender; double-frying makes them unbelievably crispy. By April Bloomfield Updated on May 26, 2024 Save Rate PRINT Share Close Photo: © Matthew Armendariz Active Time: 1 hr Chill Time: 1 hr Total Time: 3 hrs Servings: 4 Jump to recipe Time-consuming? Perhaps. Worth it? Without a doubt. For folks who take their French fry game very seriously, these triple-cooked fries are as crispy, crunchy, and fried to golden perfection as they get. The key is implementing chef Heston Blumenthal’s iconic triple-cooked method that guarantees the crunchiest spuds with every batch. The fries do take a bit of patience and an efficient work station is a must. But adopting this technique makes enjoying restaurant-quality fries at home — without a deep fryer — more than achievable. Frequently Asked Questions What is triple-cook frying? Triple-cook frying refers to English chef Heston Blumenthal's three-step cooking process for preparing french fries or chips. It involves boiling the potatoes first, refrigerating them, then deep-frying them twice at different temperatures for even crispier results. The result is a supremely crispy fry with a pillowy-soft center. What type of potato is best for French fries? When preparing homemade french fries, it’s best to use high-starch potatoes, which contain lower moisture levels and won’t break apart when fried at high temperatures; Idaho or russet potatoes are typically the best options. On the other hand, waxy potatoes — such as red bliss or fingerlings — contain more moisture and lower starch content and aren’t as optimal for preparing french fries. Notes from the Food & Wine Test Kitchen When preparing triple-cooked fries, it’s best to work in smaller batches to avoid extreme fluctuations in the frying oil's temperature. Keep an eye on the thermometer as you introduce a new batch and adjust the temperatures as needed. Between batches, return the oil to the appropriate temperature for even crispier results. Make ahead Although triple-cooked fries are best when consumed shortly after prepared, you can get a head start on some components of the dish. For example, setting up your cooking station. Even though the ingredient list is short — potatoes, salt, and oil — the list of cooking supplies is a bit more involved. Be prepared to have a large bowl, large pot, baking sheet, skillet, wire rack, frying thermometer, heat-resistant spider strainer, and a roll of paper towels handy. Cook Mode (Keep screen awake) Ingredients 4 large baking potatoes (3/4 pound each), scrubbed but not peeled Kosher salt Vegetable oil, for frying Directions © Matthew Armendariz Cut potatoes into 1/3-inch-thick steak fries. © Matthew Armendariz Transfer fries to a bowl of cold water. © Matthew Armendariz Bring a large pot of salted water to a boil. Drain potatoes, add them to pot, and boil just until tender, about 5 minutes. © Matthew Armendariz Carefully drain potatoes and transfer them to a paper towel–lined rack to cool. Refrigerate until chilled, about 1 hour. © Matthew Armendariz In a large, deep skillet, heat 2 inches of oil to 250°F. Set a rack over a baking sheet. Working in batches, fry potatoes just until they begin to brown around the edges, about 8 minutes. © Matthew Armendariz Transfer the potatoes to the rack and let cool. When all of the potatoes have been fried once, heat the oil to 350°F. © Matthew Armendariz Fry potatoes again, in batches, until golden and crisp, about 7 minutes per batch. © Matthew Armendariz Drain the fries on a paper towel–lined baking sheet. © Matthew Armendariz Sprinkle with salt and serve. Originally appeared: September 2009 Rate It Print