Want fries that are crunchy on the outside and fluffy inside, using one humble egg as the secret weapon? The egg (especially the white) helps form a thin, golden, extra-crisp crust that locks in moisture and gives better crunch than plain flour or starch alone. Below I’ll show you a reliable method — you can deep-fry or oven-bake — with exact steps, times, and troubleshooting.
This recipe makes enough for about 2 people (1–1.5 lbs / 450–700 g potatoes). If you’re cooking more, scale ingredients proportionally.
Why an egg helps
Egg white proteins coagulate quickly when heated, creating a tight, crisp film around the potato.
Mixed with a little cornstarch (or flour) the egg helps the coating adhere and brown evenly.
The result: a thin “shell” that stays crunchy even as the interior stays soft.
Pro tip: you’ll get best crunch using just the egg white; a whole egg works too and gives a slightly richer color.
Ingredients
1–1.5 lb (450–700 g) starchy potatoes (Russet or Yukon Gold)
1 large egg (or 1 egg white)
2–3 tablespoons cornstarch (or tapioca starch / potato starch)
1 teaspoon salt (plus extra for finishing)
½ teaspoon black pepper (optional)
Neutral oil for frying (vegetable, canola, peanut) — or 2 tbsp oil + high heat for oven method
Optional: garlic powder, smoked paprika, or fresh herbs for finishing
Equipment
Sharp knife or mandoline
Large bowl, colander, clean kitchen towel or paper towels
Deep pot and thermometer for frying or baking sheet and wire rack for oven method
Slotted spoon or spider for frying
Step-by-step method
