• Skip to main content
  • Skip to header right navigation
  • Skip to after header navigation
  • Skip to site footer
Food For Net Logo (Realistic)

Food For Net

  • Original Recipes
  • Recipe Roundups
  • Beer
  • Whiskey
  • Wine
  • Subscription Boxes
  • Meal Delivery
  • Outdoor Cooking

Sous Vide French Fries

August 22, 2020 by Food For Net
Home ‣ Original Recipes ‣ Sous Vide French Fries
4725 shares
  • Share
  • Tweet
French fries on brown paper to illustrate sous vide french fry recipes.
photo collage of different French fries, with text overlay "Sous Vide French Fries"
French fries on brown paper to illustrate sous vide french fry recipes.

Sous Vide French Fries

Speed - 93%
Simplicity - 95%
Tastiness - 100%

96%

Excellent!

These fries are simply perfect. Soft like mashed potatoes on the inside and brittle and golden on the outside.

User Rating: 2.43 ( 150 votes)
A jar of freshly cooked sous vide French fries

Sous Vide French Fries

Perfect french fries. Period. It just can't get any better than this.
Pin Recipe
Prep Time: 15 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 55 minutes minutes
Course: Side Dish
Cuisine: American
Servings: 4 people

Ingredients

  • 500 Grams Potatoes peeled and cut into half-inch batons
  • 1/2 Cup Water
  • 1/2 Tablespoon Salt
  • 1/4 Teaspoon Sugar
  • 1/4 Teaspoon Baking Soda
  • Vegetable Oil for frying
  • Salt to taste

Instructions

  • Stir together water, salt, sugar, and baking soda.
  • Put potatoes in a sous vide bag with the brine.
  • Cook for 15 minutes at 194F.
  • Air dry the potatoes.
  • Fry at 130C for 7 minutes.
  • Drain and let cool.
  • Fry for a minute at 190C.
Like this recipe?Follow @FoodForNet on Pinterest!
A jar of freshly cooked sous vide French fries

French fries. This humble side may be among the easiest to prepare. . . if you'll do fine with mediocre to average results, that is.

But who doesn't appreciate a perfectly-cooked serving of these potatoes? Soft and pillowy like mashed potatoes inside a glass-like brittle crust. To be honest, getting your french fries to this level of perfection requires much more effort and technique than you might think.

It all begins with selecting the perfect variety of potatoes. You'll want something that has a lower moisture content like Russets or Burbanks. The high moisture content of other varieties will keep your fries from crisping up optimally however you try.

Peel your potatoes and cut them into batons as uniformly-sized as you can. Again, attention to this little detail would make or break your french fries. Cutting your potatoes unevenly would mean that they would cook unevenly as well.

While working, have a bowl of cold water on your workstation. Oxidation will start as soon as you peel those potatoes, causing them to turn brown really quickly. Soaking them in cold water would slow this process down significantly.

A large metal bowl with uncooked fries and plenty of water

Next, make up a simple brine of water, salt, sugar, and baking soda.

The salt and baking soda will aid in drawing out any excess moisture from the potatoes, ensuring that they crisp up beautifully.

The sugar, on the other hand, will try to mimic the natural sweetness of potatoes which may have been lost during the entire preparation process.

Water being poured from a plastic jug into a metal bowl

Get everything in a sous vide bag, potatoes and brine, keeping them in an even single layer so they'll cook evenly in the water bath.

A plastic bag filled with water and uncooked sous vide fries

The cooking begins with this first phase. The potatoes have to be cooked at a precise temperature of 194F for about 15 minutes. This controlled cooking will render the potato insides soft and fluffy while keeping their structure intact.

A large metal dish with a bag of uncooked fries and a sous vide machine

As soon as the time's up, get the potatoes out of the bag and let them air-dry. Getting them as dry as possible would again make them fry to a perfect crisp.

Spreading them on some paper towels would be a good idea.

Sous vide French fries drying on a paper towel

Now they're ready for the second phase of cooking. This would be a slow fry over low heat, 130F to be exact. Depending on the thickness of your potatoes, this should take between five and ten minutes.

Make sure to use enough oil so the temperature does not drop as you get the potatoes in, or, work in small batches.

No need to set-up a timer. You'll know they're ready when they float on top of the oil and develop a loose blistered-like exterior.

A black fry pan with french fries being cooked

These fries are almost good to go after the first fry, lacking just a rapid fry at high temperature to get the outsides crispy.

They'll be perfect to store in the freezer at this point too.

French fries drying on a paper towel after having been deep fried one

To finish, get your oil heated up to 190C and give these fries a minute or so to crisp and turn golden. Lastly, you can create various dips and sauces with sous vide for dipping your fries as well!

French fries being deep fried in oil
A glass containing sous vide French fries, with a small pot of sauce in the background
A single French fry about to be dipped into sauce, with a glass of French fries in the background
A black table with a cooked French fry and salt
Sous Vide French Fries Full Recipe on foodfornet.com
A jar of freshly cooked sous vide French fries

Sous Vide French Fries

Perfect french fries. Period. It just can't get any better than this.
Pin Recipe
Prep Time: 15 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 55 minutes minutes
Course: Side Dish
Cuisine: American
Servings: 4 people

Ingredients

  • 500 Grams Potatoes peeled and cut into half-inch batons
  • 1/2 Cup Water
  • 1/2 Tablespoon Salt
  • 1/4 Teaspoon Sugar
  • 1/4 Teaspoon Baking Soda
  • Vegetable Oil for frying
  • Salt to taste

Instructions

  • Stir together water, salt, sugar, and baking soda.
  • Put potatoes in a sous vide bag with the brine.
  • Cook for 15 minutes at 194F.
  • Air dry the potatoes.
  • Fry at 130C for 7 minutes.
  • Drain and let cool.
  • Fry for a minute at 190C.
Like this recipe?Follow @FoodForNet on Pinterest!
Category: Original Recipes, Sous VideTag: Fried Foods, Potatoes, Sous Vide Recipes

Sous Vide Blueberry and Saffron Crème Brûlée

Sous Vide Greek Pork Chops

Quick Chicken Fried Steak with Mashed Potatoes and Pan Gravy

10 Amazing Sous Vide Egg Recipes

10 Superb Sous Vide Egg Recipes For Breakfast, Dinner, & Dessert!

Sous Vide Ginger Lemon Oil

A mango compote dessert and fresh creme brulee, which are both examples of sous vide desserts

12 Incredible Sous Vide Dessert Recipes

Sous Vide Cod Burgers with Curry Aioli

japanese wagyu beef thinly sliced with sauce. cooked in sous vide.

10 Japanese Sous Vide Recipes You Have To Try

Previous Post:Ramen eggs in a bowl with noodles and meat to illustrate sous vide ramen eggs.Sous Vide Ramen Eggs
Next Post:Sous Vide Cocktail Prawns with Orange-Caper SabayonClose up of a cocktail prawn to represent sous vide cocktail prawn recipe.

Reader Interactions

Comments

  1. Christine Heinsohn

    August 12, 2017 at 6:33 pm

    Are the frying temps correct? They seem more like C than F.

    Reply
    • Food For Net

      August 13, 2017 at 5:43 pm

      Yup. Typo!

      Reply
  2. Karin

    August 13, 2017 at 4:41 am

    190F? Are you sure you don’t mean 190C? 190F is my coffee temperature. 190C is more for frying french fries.

    Reply
    • Food For Net

      August 13, 2017 at 5:43 pm

      Yup. Typo!

      Reply
  3. CJ Widman

    November 16, 2019 at 2:36 pm

    No typo – 194F seems reasonable for sous vide cooking – my sous vide immersion cooker doesn’t go as high as 194C.

    Reply
    • Food For Net

      November 18, 2019 at 9:55 am

      The typo has since been fixed.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Sidebar

About The Owner

cooking bbq pizza outside

Hi! My name is Rick and foodfornet.com is just a website about food and drink that I like. That includes sous vide, slow cooking, grilling, smoking, and homemade pizzas.

I also make my own beer, wine, cider, kombucha, and sake… and am a whiskey enthusiast! 🍕🍺🥩🥃

Sous Vide Chili-Garlic Tofu

Sous Vide Green Beans in Black Olive Tapenade

Deonjang-Spiced Sous Vide Eggplant

Sous Vide Pork Belly Adobo

Chicken wings on a plate to illustrate sous vide chicken recipes.

10 Tasty Sous Vide Chicken Recipes

Sous Vide Miso-Glazed BBQ Beef Steaks

Sous Vide Cantaloupe and Lime Infused Vodka

Slow Cooker Thai Green Curry Chicken

Corn, condensed milk, coconut milk, and cornstarch to represent ingredients for maja blanca.

Maja Blanca

Slow Cooker Duck in Red Curry

Chickpea Flour Pizza Dough Recipe

Lemon Olive Oil Tart with Basil and Gin Granita

Original Recipes

Sous Vide Squid Stuffed with Sticky Chorizo Rice

Creamy Beef with Sage and Mushrooms

Quick Almond Biscuits with Chocolate Espresso Cream

Sous Vide Cajun-Spiced Chicken Breast

Slow Cooker Pork Luau

Ponzu-Glazed Pork Spare Ribs

Gourmet Food

Artisanal Beverages

Comfort Food

Comfort Food (Featured Image)

Copyright © 2023 Food For Net
Privacy Policy · Cookie Policy · Affiliate Disclosure · Accessibility Statement
Blog · Instagram · Twitter · Pinterest

FoodForNet.com is a member of the Amazon Associates affiliate program. We earn commissions from qualifying purchases through affiliate links.