A perfect French fry is more than just a side dish—it’s an experience. Whether served with a gourmet burger, as part of a takeaway meal, or enjoyed on its own, the best fries combine texture, flavour, and aroma in just the right way. Achieving this balance requires high-quality ingredients, precise cooking methods, and an understanding of what makes fries truly irresistible.
Texture: Crispy Outside, Fluffy Inside
The hallmark of a great French fry is its crunchy exterior and soft, airy interior. The outer layer should shatter slightly upon the first bite, giving way to a light, almost creamy potato centre. This contrast is what makes fries satisfying to eat.
To achieve this, the right cooking technique is crucial. Double-frying is widely regarded as the best method—first at a lower temperature to cook the potato through, then at a higher temperature to create that signature crispness. Using the right variety of potato, such as Russet or Maris Piper, ensures a higher starch content, which helps in developing this texture.
Flavour: The Right Balance of Salt and Potato
A French fry should taste like potato first and foremost, with just enough salt to enhance its natural flavour. Some fries carry a slight sweetness, as the starch in the potato converts to sugar during frying. This sweetness, balanced with the salt and the mild savoury notes from the oil, creates a well-rounded taste.
The type of oil used significantly impacts flavour. High-quality frying oils, such as sunflower, peanut, or beef tallow, add subtle depth. Clean oil ensures the fries don’t taste greasy or heavy.
Aroma: Inviting and Mouthwatering
Freshly fried potatoes have an unmistakable aroma—a mix of golden-brown crispiness and warm, savoury goodness. The smell should be inviting, drawing customers in before they even take their first bite. Fries cooked in oil that is regularly filtered and changed will always have a fresher, cleaner scent, which enhances their appeal.
Size and Shape: How It Affects the Experience
The shape of a French fry influences not just texture but also how it holds sauces and seasoning.
- Thin-cut fries (like shoestring or matchstick fries) offer more crispiness but less fluffy interior.
- Thicker fries (such as steak fries or crinkle-cut) retain more of the soft potato centre.
- Curly and waffle fries provide an even crunch while trapping seasoning and sauces.
- Straight-cut fries in a medium thickness, around 9-10mm, strike a balance between crunch and fluff—perfect for most foodservice applications.
Keeping Fries Fresh and Crispy
A great fry isn’t just about immediate taste; it’s also about how well it holds up after cooking. In fast-paced kitchens and takeaways, fries must maintain their crispness for as long as possible. Here are a few key techniques:
- Drain properly after frying to remove excess oil and prevent sogginess.
- Keep packaging ventilated to avoid trapped steam softening the fries.
- Serve immediately whenever possible for peak quality.
- Using a light coating of batter can help fries stay crisp longer for delivery and takeaway orders.
Magna Foodservice: Supplying Quality Fries for the Best Results
At Magna Foodservice, we understand that the quality of a French fry starts with the potato and the production process. We stock a range of premium fries, ensuring that food businesses can offer their customers the best in both flavour and texture. Our selection includes straight-cut fries, crinkle-cut, skin-on options, and premium coated fries for extra crispness.
With the right approach, a French fry can go from being a simple side dish to a customer favourite. Whether you run a restaurant, takeaway, or catering business, choosing the right fries and following proper preparation techniques will help you serve up the perfect French fry—every time.