If you have been searching for the secret to fries that stay incredibly crunchy even after several minutes, look no further (no soaking in water needed). This is the only method you need to achieve that perfect golden texture. Simple and fast, these patatine fritte are the ultimate Italian side dish, especially when served with a crispy Milanese or with a fritto misto.

In Italy, patatine fritte are a constant favorite, especially for children who expect them alongside a crispy Milanese, a steak or a burger.

While we value straightforward dishes that provide consistent results, the worst thing that can happen is being served soggy fries.

Since fried food is an indulgence, it is a waste of calories to eat it if it isn't prepared perfectly. With this recipe, I can ensure you will have the best, crunchy fries that stay crisp for a good amount of time, allowing you to enjoy them at the table without them losing their texture.

These fries are a staple of the Italian friggitoria culture, where they are often served in paper cones along with other fried treats like zucchini flowers, fried seafood, or arancini.

Why soaking potatoes in water doesn't work

Soaking potatoes removes surface starch, which can help initial crispiness, but fries treated this way quickly become soggy as internal moisture moves to the surface.

The starch inside is what really matters-it gelatinizes and then dries into a strong, crisp shell.

Softening first: Low heat swells the internal starch, making the inside soft and fluffy.

Forming structure: Higher heat dries and hardens the gelatinized starch into a rigid, glass-like layer.

Supporting the crust: This hardened starch keeps the exterior crisp while the interior stays tender.

Old potatoes with more starch and less water give the fluffiest interior and a lasting crisp.

Cooking in stages-low heat then high-creates the best texture and crunch, even if not permanent.

Ingredients

Old potatoes: I use old potatoes because they have a lower moisture content than new ones, which is essential to prevent the fries from becoming soggy.
Coarse salt: I prefer coarse grains because they add a distinct texture and a clear hit of flavor when sprinkled over the hot fries.
Peanut oil: This is the best choice for frying because it can reach high temperatures safely without deteriorating or becoming carcinogenic.

The measurements are in the recipe card.

P.S. If you do not have a deep fryer, you may need a cooking thermometer.

Step-by-Step Instructions

Peel the old potatoes and cut them into even sticks so they cook at the same rate.

Dry the potato sticks thoroughly with a clean kitchen towel; this ensures that water doesn't spark and splatter when it hits the hot oil.

Fill your deep fryer or a deep pan with enough peanut oil to allow the potatoes to move freely.

Heat the oil to 120°C (250°F). Once the oil reaches this temperature, fry the potatoes for 10 minutes.

N.B. If you do not have a thermometer, you can try to reproduce the same type of frying seen in the image below. It should be a very gentle fry where the oil is not bubbling aggressively.

Remove the potatoes and place them on a kitchen towel.
Increase the oil temperature to 160°C (320°F).

Fry the potatoes for another 10 minutes, then remove them and place them on a paper towel to absorb the oil.

Increase the oil temperature to 180°C (356°F) and fry for the last time until they turn deep golden brown.

While still hot, toss them with a generous pinch of coarse salt and serve immediately.

Serving Suggestions

For a traditional Italian experience, serve these fries hot alongside a breaded Milanese, or for a classic side of a steak or hamburger.

They also work perfectly as part of a larger fritto misto platter, paired with fried zucchini flowers, olive ascolane or fried mozzarella.

In the South, you might even see them served near rice arancini.

To keep the meal authentic, pair them with a cold fruit juice like peach or orange, which is a common choice for an Italian table.

For more inspiration on how to combine these with other traditional snacks, you can explore the 32 Most Popular Italian Street Food Recipes.

For more fried recipes

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