Go Back
Print Recipe

Fries Cake

A savory stack where perfectly seasoned homemade fries form tidy layers, offering crispy edges and creamy centers in every slice.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: American
Keyword: fries cake, homemade fries, crispy fries
Servings: 4 servings
Calories: 320kcal

Equipment

  • Large pot or deep fryer - for precise frying temperature control
  • Mandoline or sharp knife - for consistent fries thickness
  • Wire rack and baking sheet - to drain and keep fries crisp
  • 6-inch cake ring or springform - to assemble the fries cake

Ingredients

  • 900 g 2 lb Russet potatoes, peeled and cut into 10 mm (3/8 inch) fries
  • 1 L 4 cups cold water for soaking
  • 30 g 2 tbsp kosher salt
  • 240 ml 1 cup vegetable oil for frying
  • 30 g 1/4 cup grated Parmesan (optional)

Instructions

  • Soak: Place cut potatoes in cold water with 15 g of the salt. Refrigerate for 30 minutes, then rinse, and pat dry. I found soaking crucial to remove surface starch so fries crisp, not glue together.
  • Par-fry: Heat oil to 160 C (320 F). Fry batches for 3-4 minutes until soft but not browned. Remove to a wire rack. Notice how a pale, slightly wrinkled surface signals readiness for crisping.
  • Chill briefly: Cool par-fried fries 10 minutes. Cooling firms the starch gel so they hold shape when stacked, which helps with fries cake assembly.
  • Crisp-fry: Heat oil to 190 C (375 F). Fry batches until golden brown, 2-3 minutes. Drain and toss immediately with remaining salt and optional Parmesan to adhere while oil is hot.
  • Assemble: Line a 6-inch cake ring with parchment. Layer fries vertically and tightly, pressing gently after each layer. You want visible strata, a crunchy edge, and a softer core.
  • Finish: Bake at 180 C (350 F) for 5 minutes to meld layers if needed. Remove ring, slice like a cake. You’ll smell toasted notes and see steam-condensed inner walls when cut.

Notes

  • Soaking is key: Ice water removes excess starch, ensuring maximum crispiness.
  • Two-stage frying: Low-then-high temperature prevents interior collapse while producing a crisp exterior.
  • Assembly tip: Use a cake ring and gentle compression so layers retain air pockets for texture contrast.