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The Ultimate Guide to Mastering the Trick for Restaurant Perfect Fries

The trick to getting perfect restaurant fries

Are you tired of trying to recreate the delicious taste and texture of restaurant fries at home, only to be disappointed with the results? Look no further, because we have the secret to making restaurant-quality fries in the comfort of your own kitchen. And the best part? This trick not only boosts the flavor and crispness of your fries, but also makes them a little healthier. Say goodbye to soggy, lackluster homemade fries and hello to crispy, delicious perfection!

The secret revealed: Cold Oil Frying

The key to incredible French fries is to start with cold oil instead of hot oil. It may seem counterintuitive, but trust us, it works like magic. Cold start frying not only uses less oil, but also produces fries with a deep potato flavor and satisfying crunch. This method has been tested and approved by culinary experts, including America’s Test Kitchen.
When you cook French fries using the Cold Start Frying technique, the vegetables retain more moisture, which is replaced by the oil. This gentle cooking process prevents excessive moisture loss and reduces the amount of oil absorbed during frying. The result? Perfectly crispy French fries with a soft and fluffy interior that rivals those served at your favorite restaurant.

No need to pre-cook potatoes

Another advantage of Cold Start Frying is that you don’t have to pre-cook the potatoes. Unlike traditional frying methods that require parboiling or blanching the potatoes before frying, Cold Start Frying allows you to skip this step. Simply slice the potatoes to your desired thickness and they cook to perfection in the cold oil.
This not only saves you time, but also simplifies the frying process. No more boiling water and waiting for potatoes to partially cook before frying. With Cold Start Frying, you can achieve excellent results with minimal effort.

Expand your culinary horizons

While cold-start frying works wonders for French fries, it’s important to note that this technique may not work for all fried foods. Foods that are dipped, covered, battered, breaded, or otherwise coated before frying, such as corn dogs, fried chicken, and onion rings, require the oil to be hot immediately to set their outer coating.
So reserve the cold-start frying method for simple vegetables such as French fries and Brussels sprouts. If you’re working with coated or breaded foods, turn up the heat to the temperatures recommended in the recipes to ensure proper texture and consistency.


If you’ve been struggling to recreate the taste and texture of restaurant fries at home, the cold-start frying method is your ticket to success. By starting with cold oil, you can achieve crispy, flavorful fries that will impress even the most discerning palate. With this simple trick, you can elevate your homemade fries to restaurant quality without the need for an air fryer or complicated cooking techniques.
So the next time you crave perfectly golden, crispy French fries, remember the secret: cold oil frying. Give it a try and prepare to be amazed by the results. Say goodbye to lackluster fries and hello to a new level of fry perfection!


Why should I start with cold oil when frying French fries?

Starting with cold oil when frying French fries allows for a gentler cooking process, resulting in crispy fries with deep potato flavor. It also reduces mess and oil burn.

Do I need to precook my potatoes before I use Cold Start Frying?

No, the beauty of Cold Start Frying is that you can skip the pre-cooking step. Just slice the potatoes and fry them directly in the cold oil.

Can I use Cold Start Frying for other fried foods?

Cold Start Frying is best suited for simple vegetables such as French fries and Brussels sprouts. Foods that are dipped, coated, battered or breaded require hot oil to set their outer coating.

Will cold-start frying make my French fries healthier?

Cold Start Frying uses less oil than traditional frying methods, making the fries slightly healthier. In addition, the fries retain more moisture, resulting in a lighter texture.

What if I want to make coated or breaded fries?

For coated or breaded fries, it’s recommended to follow the specific recipe instructions and fry in hot oil to achieve the desired texture and consistency.

Can I use an air fryer instead of cold-start frying?

While cold-start frying is a great technique for achieving restaurant-quality fries, an air fryer can also produce crispy results with less oil. Feel free to experiment with both methods to find your preferred cooking technique.

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