Fries might be one of the simplest snacks to make, but getting them perfectly crispy on the outside while keeping them soft inside isn’t as easy as it sounds. Many home cooks struggle because they don’t remove enough of the natural starch that potatoes contain. Yet, mastering this step is key to achieving that idyllic balance of crunch and tenderness.
Once you know the right technique, making crispy fries that pair beautifully with any meal—or shine on their own as an irresistible appetizer—is straightforward. What’s more, fries are incredibly versatile, able to complement an endless variety of dishes. According to the National Institute of Statistics (INE), fries consumption has surged by 150% between 2013 and 2023, proving just how beloved they’ve become. One little-known secret to crispy fries? The addition of baking soda.
How to make fries crispier
Dr. Manuel Manzano, a PhD in Food Microbiology, shares his expert tips in a popular YouTube video on how to get crunchier fries. His first and most crucial step is washing the potatoes thoroughly. This simple action removes excess starch, preventing sogginess. “This is essential,” he explains, stressing that using cold water helps efficiently wash away the starch without starting the cooking process early.
Next, Dr. Manzano suggests boiling about half a gallon of water, adding two tablespoons of baking soda. “We’re trying to alkalize the water here, raising its pH,” he says. This moves the process beyond basic starch removal — it also helps dissolve pectin in the potatoes. The result? Fries that have a crispy outer layer once cooked, while inside they stay creamy and soft.
The potatoes should only be boiled for about eight to 10 minutes in this baking soda water. After boiling, let them cool and dry so they shed excess moisture. This step prevents fries from getting soggy once fried.
The perfect frying temperature
Another important detail Dr. Manzano emphasizes is oil temperature. He recommends heating oil to 248°F (120°C), which is just enough to crisp fries without smoking. Keeping oil under smoke point maintains flavor and creates that extra crunchy exterior everyone craves.
When I first tried this method, it completely changed my approach to fries. It taught me that even the simplest dish requires careful attention to technique and that small adjustments like washing and alkalizing can make a massive difference. If you’ve ever been frustrated by limp, greasy fries, this trick might just be your new kitchen secret.
Why starch removal matters
You might wonder, why is starch such a big deal in fry-making? Potatoes are naturally high in starch, which can make fries sticky and soft if it isn’t removed or treated properly. Washing and briefly boiling the potatoes in baking soda water key in reducing excess starch without stripping away the potato’s needed structure.
By breaking down this starch layer and increasing the pH, you’re preparing the potatoes to develop a desirable texture. It’s a bit like giving the fries a head start before frying — they can crisp up beautifully on the outside while staying tender inside. Without this step, fries often emerge greasy and flat, a sad fate for such a classic comfort food.
Tips for making fries at home
Here are some more tips to nail crispy fries at home:
– Always use starchy potato varieties like Russets.
– Cut fries evenly so they cook at the same rate.
– Don’t overcrowd the frying pan—give fries room to crisp up.
– Drain and pat fries dry fully before frying to avoid oil splattering.
– Double fry if desired: first at a lower temperature to cook through, then at a higher temperature to crisp.
The beauty of fries is that once you get your technique down, they’re flexible. You can season them with herbs, dip them in sauces, or enjoy them plain but perfectly crispy.
What do you think? Have you ever tried adding baking soda or washing your potatoes before frying? Did it make a difference? Share your experiences and favorite fry hacks below! Let’s keep the conversation sizzling.