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Crispy Fries Bento Box Lunch Idea for Back-to-School

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Double-coated crispy fries engineered to stay crunchy for hours in a packed school lunch.

Ingredients

Scale
  • 2 large russet potatoes, cut into 1/4-inch fries
  • 1 tablespoon cornstarch (or rice flour)
  • 2 tablespoons neutral oil (avocado or vegetable), plus more for frying
  • 1/2 teaspoon fine salt, plus more to taste
  • 1/4 teaspoon garlic powder (optional)
  • 1/4 teaspoon smoked paprika (optional)

Instructions

  1. Soak the cut fries in cold water for 30 minutes to pull out excess starch, then drain and pat completely dry with a clean towel.
  2. Par-cook the fries: either boil in salted water for 4 minutes then drain and dry again, or par-fry at 325°F (165°C) for 4-5 minutes until just softened but pale. Spread on a wire rack to steam off and cool for 10 minutes.
  3. Toss the par-cooked fries with the cornstarch until lightly and evenly coated, shaking off any excess.
  4. Toss with the oil, then fry at 375°F (190°C) for 3-4 minutes until deep golden and crisp, or air-fry at 400°F (200°C) for 10-12 minutes, shaking the basket halfway.
  5. Immediately transfer to a wire rack (not paper towels or a plate) and season with salt, garlic powder, and smoked paprika while hot.
  6. Let the fries cool completely and uncovered, at least 15 minutes, before packing into the bento box with the lid vented or cracked for the first hour.
  7. Pack any sauce separately in its own small container to keep the fries from softening in transit.

Notes

Rice flour gives a glassier, longer-lasting crunch than cornstarch if you have it on hand. Sweet potato fries work with this method too, but coat them slightly heavier since they hold more moisture. If packing the night before, slightly undercook the final fry and give them a 15-second reheat in the air fryer or toaster oven before boxing them up in the morning.

Find it online: https://www.receipster.com/crispy-fries-bento-box-lunch-idea-for-back-to-school/