Amsterdam Fries
Crispy homemade fries with a fluffy interior and a lightly salted finish, inspired by Dutch patat stands and built for both dipping and sharing.
Servings: 4 servings
Calories: 320kcal
Equipment
- Heavy-bottomed pot or deep fryer - for stable oil temperature control
- Thermometer - to monitor oil at precise fry temps
- Slotted spoon or spider - to transfer fries safely
- Baking sheet and wire rack - to drain and keep fries crisp
Ingredients
- 900 g 2 lb Russet potatoes, peeled and cut into 1 cm strips
- 1.5 L 6 cups Water with 30 g (2 tbsp) salt for blanching
- 500 ml 2 cups Neutral frying oil
- 10 g 2 tsp Fine sea salt to finish
- 60 g 1/4 cup Mayonnaise, optional
Instructions
- Soak the cut potatoes in cold water for 30 minutes to 2 hours, until water runs clear, to remove surface starch.
- Drain and pat dry thoroughly. Heat oil to 150 C (300 F). Blanch fries in batches for 6-7 minutes until pale and slightly tender.
- Remove blanched fries to a wire rack. Let them rest 15 minutes; the interior will steam and become fluffy.
- Increase oil temperature to 180 C (355 F). Fry batches for 2-3 minutes until deep golden and crackling.
- Drain on paper then transfer to a warm oven for 2 minutes to maintain heat. Season immediately with fine sea salt and serve with sauce.
Notes
- Soaking is key: Cold water removes excess starch for crisper fries.
- Double fry: Low then high heat creates a tender interior and crisp shell.
- Oil choice: Use a neutral oil with a high smoke point for clean flavor.