Triple-Cooked Fries

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.

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.