Thin Fries Recipe

This zesty Thin Fries recipe is made with Russet potatoes, vegetable oil, and salt. The result is a simple, savory side dish that is perfectly crispy and salty. This recipe is perfect for a weeknight dinner and serves as a crunchy companion to burgers, sandwiches, or steaks.

Thin Fries Ingredients

• 2 large Russet potatoes
• 4 cups vegetable oil for frying
• 1 tsp salt

How To Make Thin Fries

1. Prepare the potatoes: Wash and peel the potatoes. Slice them lengthwise into 1/4-inch thin slabs, then cut the slabs into 1/4-inch thin matchsticks. Place the cut fries in a large bowl of cold water to prevent browning and rinse away excess starch. Soak for at least 30 minutes, or up to 2 hours.
2. Dry the potatoes: Drain the potatoes and spread them out on a baking sheet lined with paper towels. Pat them completely dry with more paper towels. This is a crucial step for achieving a crispy texture.
3. Heat the oil: Pour the vegetable oil into a large, deep pot or Dutch oven. Attach a deep-fry thermometer and heat the oil to 300°F (150°C).
4. First fry (blanching): Carefully add a small batch of fries to the hot oil. Do not overcrowd the pot. Fry for about 2-3 minutes, until the fries are soft but not yet browned. Use a slotted spoon to remove them and drain on a paper towel-lined plate. Repeat with the remaining batches.
5. Second fry (crisping): Increase the oil temperature to 400°F (200°C). Return the blanched fries to the hot oil in batches. Fry for 1-2 minutes, or until they are golden brown and crispy.
6. Season and serve: Remove the fries with a slotted spoon and transfer them to a bowl. Season immediately with salt and toss to coat. Serve the thin fries hot.

Recipe Tips

• The Right Potato: Use starchy potatoes like Russet potatoes. Their low moisture content and high starch level are perfect for creating a fluffy interior and crispy exterior.
• Soak and Dry: Soaking the potatoes in cold water removes surface starch, which prevents them from sticking together and helps them crisp up. Thoroughly drying the fries before frying is essential, as any water will cause the oil to splatter and can prevent them from getting crispy.
• Don’t Overcrowd the Pot: Frying in small batches is key. Adding too many fries at once lowers the oil temperature, leading to soggy, oily fries instead of crispy ones.
• Double-Frying is a Must: The two-step frying process is the secret to getting a perfect thin fry. The first fry cooks the inside of the potato, and the second fry at a higher temperature creates the golden, crunchy outside.

What To Serve Thin Fries

These crispy thin fries are the ultimate side dish. Serve them with a classic juicy burger, a savory steak, or a crispy fried chicken sandwich. They are also delicious on their own with a variety of dipping sauces like ketchup, garlic aioli, or a spicy sriracha mayo. For a more elevated pairing, serve them alongside a roasted fish or a fresh salad.

How To Store Thin Fries Leftovers

• Refrigerate: Leftover thin fries can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, spread them on a baking sheet and bake at 400°F (200°C) for 5-10 minutes, or until they are hot and crispy again. You can also reheat them in an air fryer for a similar result.
• Freeze: It is not recommended to freeze cooked thin fries, as they will lose their crispy texture when thawed and reheated.

Thin Fries Nutrition Facts

• Serving Size: 1/4 of recipe
• Calories: 350 kcal
• Total Fat: 20g
• Saturated Fat: 3g
• Cholesterol: 0mg
• Sodium: 200mg
• Total Carbohydrate: 35g
• Dietary Fiber: 4g
• Sugars: 1g
• Protein: 4g

Frequently Asked Questions

• Can I make these in an air fryer? Yes, you can. After soaking and drying the fries, toss them in a small amount of oil and air fry at 380°F (195°C) for 15-20 minutes, shaking the basket every 5 minutes until they are golden and crispy. You may need to work in batches.
• Why are my fries soggy? There are a few reasons your fries might be soggy. The most common is that the oil temperature was too low or the pot was overcrowded. Make sure to use a thermometer to monitor the oil temperature and fry in small batches to keep the temperature steady. Not fully drying the potatoes is another common cause.
• What kind of oil should I use for frying? A neutral oil with a high smoke point is best. Canola, peanut, or vegetable oil are all great choices for deep-frying these thin fries.

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• Tiny Tomato Tarts Recipe
• Toasted Saltine Crackers Recipe
• Tofu Lettuce Wraps Recipe