Step-by-step method
1) Cut the potatoes
Peel if you prefer (skin on is tasty).
Cut into ¼–⅜ inch (6–10 mm) sticks — keep thickness uniform for even cooking.
2) Rinse and soak
Rinse the cut fries under cold water until the water runs clear to remove surface starch.
Soak in cold water for 30–60 minutes (or at least 10 minutes if you’re in a hurry). This removes more starch and prevents fries from sticking and turning gummy.
3) Par-cook (important)
You have two good options to get a fluffy interior:
A. Blanch method (recommended for frying):
Bring a pot of water to a gentle simmer (not a rolling boil). Add the drained fries and simmer 3–4 minutes until slightly softened but still holding shape. Drain and dry thoroughly.
B. Oven par-bake (for baking method):
Spread drained fries on a tray, toss with 1–2 tsp oil, and roast at 375°F (190°C) for 6–8 minutes until just tender. Cool and dry.
Drying thoroughly between steps is critical — moisture kills crispness.
4) Make the egg coating
Crack the egg into a bowl. If you want the crispiest shell, separate and use only the egg white (discard or save yolk for another use).
Whisk the egg (or egg white) until uniform. Stir in 2–3 tablespoons cornstarch and 1 teaspoon salt (plus pepper). The mixture should be a slightly thick slurry that will cling to the fries. If it’s too thick add a teaspoon of water; if too thin add a pinch more cornstarch.
5) Coat the fries
Pat the par-cooked fries completely dry with a kitchen towel.
In a large bowl, toss the fries with the egg/cornstarch slurry. Work quickly and gently to coat evenly — you’re aiming for a light, even film, not a batter-clump.
6A) Deep-fry method (best crunch)
Heat oil to 325°F (160°C) for the first fry. Add fries in batches and fry 2–3 minutes— they should be cooked through but pale. Remove and drain on a rack.
Increase oil to 375°F (190°C). Return fries in batches and fry 1–2 minutes until deep golden and very crisp. Drain on a wire rack (not paper towel — rack keeps them crisp). Sprinkle with salt immediately.
This double-fry plus egg coating gives restaurant-level crunch.
6B) Oven method (no deep-fryer)
Preheat oven to 450°F (230°C) and place a wire rack on a baking sheet. Lightly oil the rack.
Arrange coated fries in a single layer on the rack (don’t overcrowd). Lightly spritz with oil if you have a spray.
Roast 12–18 minutes, flipping halfway, until golden and crunchy. Finish with a 1–2 minute broil if you want extra browning — watch closely.
Oven method is slightly less crunchy but still excellent and far healthier.
Finishing & seasoning
Salt immediately after cooking so the salt adheres.
Optional: toss with minced garlic and parsley, or sprinkle smoked paprika, grated Parmesan, or truffle salt for an elevated twist.
Troubleshooting
Fries soggy / not crisp: Probably too much moisture — dry thoroughly, ensure full 1 minute simmer/par-bake, and be sure oil is hot enough for the final fry.
Coating fell off: Fries were too wet or the slurry was too thin. Pat dry and use a slightly thicker egg/cornstarch mix.
Bitter or burned coating: Egg proteins and cornstarch brown quickly; don’t overcook at high temperature—use the double-fry timing or shorter oven times with broil for finishing.
Variations & tips
Seasoned crust: Add 1 tsp onion powder or ½ tsp cayenne to the coating.
Gluten-free: Use cornstarch or tapioca starch (both gluten-free).
Crispier without frying: Add 1 tsp baking powder to the cornstarch mix (helps extra lightness) and use very hot oven + oil spray.
Leftovers: Recrisp in a hot oven or air fryer (350°F/175°C for 5–7 minutes).
Final thoughts
Using one egg (or just the white) with a little cornstarch is a clever, low-effort trick that gives your fries a thin, golden shell — resulting in a reliably crunchy exterior and a tender, fluffy interior. Combine that with a proper par-cook and a high-heat finish (double-fry or hot oven), and you’ve got fries that rival your favorite takeout.
