Enjoy homemade French Fries, celebrated for their crispy golden exterior and delicious taste. Made from finely sliced potatoes and expertly seasoned, they rival the quality of top restaurants. Perfect as a side for burgers, sandwiches, fried chicken, or simply as a snack, these fries are sure to please everyone.
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
Start with russet or Idaho potatoes for the best results. Rinse them thoroughly under running water to clear any dirt or debris. After rinsing, pat them dry with a kitchen towel. You can peel the skin if you prefer smoother fries, or leave it on for added texture.
Trim off the rounded ends of the potatoes—these smaller pieces are great for soups or stews. Focus on the middle section for making your fries. Cut the potatoes into strips, aiming for a width of ¼ to ½ inch to ensure they cook evenly. Using a French fry cutter can make this process quicker and give you uniform slices.
Place the potato strips in a bowl and rinse them under cold water until the water runs clear; this helps to remove excess starch. Then, soak the strips in clean water and store them in the refrigerator for an hour or, ideally, overnight. This step is crucial for achieving a crispy exterior. For the crispiest results, an overnight soak is recommended.
After soaking, use a slotted spoon to transfer the potato strips to a tray lined with paper or cloth towels. Gently pat them dry to ensure they are completely moisture-free. This is essential for achieving that perfect golden-brown finish when fried.
Frying and Cooling
In a frying pan or wide pot, pour enough oil to fully submerge the potato strips, leaving at least 2 inches of space at the top of the pot. This extra space is crucial for safety, as it prevents the oil from bubbling over when the potatoes are added. Heat the oil to about 350 ℉ (175 ℃). Once the oil is hot, carefully add the potato strips in small batches to avoid overcrowding, which ensures they cook evenly. Fry the strips for about 4-5 minutes, stirring occasionally to promote uniform cooking.
After frying, use a slotted spoon to remove the potato strips from the oil. At this point, they should be fully cooked but not yet crispy.
Transfer the cooked fries to a baking tray lined with paper towels, spreading them out to avoid them sticking together. The paper towels will absorb any excess oil. Let the fries cool for about 30 minutes at room temperature. You can also place them in the refrigerator during this cooling period. This step is vital as it allows the fries to shed any residual moisture, which is key for achieving that extra crispiness on the second fry.
Double Frying and Seasoning
Reheat your cooking oil to a medium-high heat, reaching about 400 ℉ (200 ℃). Once the oil is hot, take the cooled fries and add them in batches. This prevents overcrowding and ensures even cooking. Fry them until they turn a delightful golden color. This second frying is key to achieving that irresistible crispiness that makes French fries so appealing.
After the fries have reached the desired golden hue, use a slotted spoon to carefully remove them from the oil. Transfer them to a tray lined with paper towels, which will absorb any excess oil. This step helps ensure your fries are crispy, not greasy.
While the fries are still warm, transfer them to a bowl and season them generously with salt. The warmth of the fries will help the salt stick better, bringing out their flavor and making them even more delicious. This is the perfect time to add any additional seasonings or herbs if desired.
Serving
Pair these golden delights with your favorite dipping sauces or enjoy them alongside a classic burger for a satisfying meal. For more extensive pairing ideas, refer to the Serving Suggestions section below.
Notes
Here are my top tips to guarantee your French Fries turn out perfect every single time:
Preparation 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 you have one, a deep fryer can significantly enhance your frying process. It provides better temperature control and more even cooking, resulting in uniformly perfect fries.
Test a Single Fry: Before you start frying in batches, drop a single fry into the oil. This will help you gauge if the oil is at the right temperature, ensuring that your fries cook evenly and don't soak up too much oil.
Flavor Infused Oils: Consider infusing your frying oil with aromatics like garlic, herbs, or spices for added flavor. This subtle enhancement can give your fries a unique twist.
Drip Dry Before Serving: After frying, let the fries drip dry on a wire rack or layered paper towels for a minute or two. This step is crucial to remove any excess oil, keeping your fries crispy and not greasy.
Skip the Rinse: While my recipe recommends rinsing potatoes to remove starch, you can skip this step for a more rustic fry with a slightly chewier texture. This method can also help preserve some natural sugars in the potatoes, boosting their flavor when frying.
Serve Promptly: Serve the fries immediately after cooking to ensure the best taste and texture. This ensures they are 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 essential for accuracy and safety, helping to prevent oil overheating.
Environmental Factors: Be mindful of your cooking environment. Humidity and altitude can affect cooking times and temperatures, so you may need to make adjustments.
Recycling Oil: If you plan to reuse frying oil, allow it to cool, strain it to remove food particles, and store it properly. However, avoid reusing oil too many times as it can degrade and negatively impact the taste and quality of the fries.