Enjoy homemade French Fries, celebrated for their crispy golden exterior and delicious taste. Made from finely sliced potatoes and expertly seasoned, they match the quality of top restaurants. Perfect as a side for burgers, sandwiches, fried chicken, or just as a snack, these fries are a guaranteed crowd-pleaser.
5Russet Potatoor Yukon Gold or Kennebec, medium size
Canola Oilor vegetable oil, for frying
Saltfor seasoning fries
Waterto soak and rinse potatoes
Instructions
Preparing the Potatoes
Begin with russet or Idaho potatoes. Rinse them thoroughly under running water to remove any dirt or debris. Afterward, pat them dry using a kitchen towel. If you prefer, you can peel the skin using a peeler or a knife. Alternatively, leaving the skin on can add extra texture to your fries.
Trim the rounded ends of the potatoes and set them aside (these pieces are perfect for soups or stews). Focus on the middle section for uniform French Fries. Cut it into strips, maintaining a width of ¼ to ½ inch for consistent cooking. A French fry cutter can be a handy tool for quick, uniform slices.
Put the potato strips in a bowl and rinse them until the water becomes transparent, indicating removal of excess starch. Soak them in clean water and store in the refrigerator. This step is essential for achieving the much-desired crispy exterior. An overnight soak is recommended for best results.
Post-soaking, use a slotted spoon to transfer the strips to a tray lined with paper or cloth towels. Gently pat them dry, ensuring they are moisture-free. This step is key to getting that perfect golden-brown fry when cooked.
Frying and Cooling
In a frying pan or wide pot, pour enough oil to submerge the potatoes, leaving a minimum of 2 inches of space at the top. This space is essential for safety, as the oil can bubble up when the potatoes are added. Heat the oil to approximately 350 ℉ (175 ℃). Once the oil reaches the desired temperature, carefully add the potato strips in batches, ensuring not to overcrowd the pan. Fry them for approximately 4-5 minutes, occasionally stirring to ensure even cooking.
After the specified frying time, remove the potatoes using a slotted spoon. At this stage, they will be cooked but not yet crispy.
Transfer the partially fried fries to a baking tray lined with paper towels. Spread them out evenly to allow excess oil to be absorbed. Let them cool for about 30 minutes at room temperature. If preferred, you can also refrigerate them during this time. This cooling step is crucial as it helps remove excess moisture, setting the stage for the fries to become extra crispy when fried again.
Double Frying and Seasoning
Heat your cooking oil to medium-high heat, reaching approximately 400 ℉ (200 ℃). Take the cooled fries and add them in batches to the hot oil. Fry them until they achieve a delightful golden hue. This second frying step is the secret to achieving that irresistible crispiness.
Once the fries have reached the desired golden color, carefully remove them from the oil using a slotted spoon. Place them on a paper towel-lined tray to allow any excess oil to drain away. This ensures that your fries are not overly greasy.
Transfer the drained French Fries to a bowl. Season them generously with salt while they are still warm. The heat from the fries will help the salt adhere and enhance their flavor.
To Serve
Pair these golden delights with your favorite dipping sauces or enjoy alongside a classic burger for a satisfying meal. For more pairing ideas, refer to the Serving Suggestions section.
Notes
Here are some expert tips to ensure your French Fries are perfect every time:
Frying and Serving:
Batch Frying: Avoid overcrowding the fryer or pot. Fry in small batches to maintain a consistent oil temperature and ensure each fry cooks evenly without sticking together.
Use a Deep Fryer: If available, a deep fryer can greatly enhance your frying process. It offers better temperature control and more even cooking, leading to uniformly perfect fries.
Test a Single Fry: Before frying in batches, test the oil with a single fry. This helps you gauge if the oil is at the right temperature, ensuring that all your fries cook evenly and don't absorb excess oil.
Flavor Infused Oils: Consider infusing your frying oil with aromatics like garlic, herbs, or spices for added flavor. This subtle infusion can add a unique twist to your fries.
Drip Dry Before Serving: Let the fries drip dry on a wire rack or layered paper towels for a minute or two post-frying. This step is crucial for removing any extra oil, keeping the fries crispy and not greasy.
Serve Promptly: Serve the fries immediately after cooking for the best taste and texture. Timely serving ensures they're enjoyed at their crispiest and most delicious.
Safety and Environmental Tips:
Safety First: Safety is paramount when frying. Always use appropriate equipment and maintain a safe distance, especially with children and pets around. A kitchen thermometer is not just for accuracy but also for safety, helping to prevent oil overheating.
Environmental Factors: Be mindful of your cooking environment. Humidity and altitude can affect cooking times and temperatures, so adjustments may be necessary.
Recycling Oil: If you plan to reuse frying oil, let it cool, strain it to remove food particles, and store it properly. However, avoid reusing oil too many times as it can degrade and affect the taste and quality of the fries.