Homemade French Fries
User Reviews
5
Homemade French Fries
Description
This recipe for Homemade French Fries begins with large russet potatoes peeled and sliced into half-inch sticks. Soaking the sliced potatoes in cold water for at least one hour (and preferably longer) removes starch, which helps achieve a crisper texture. After soaking, the fries are rinsed again and dried thoroughly using paper towels or a clean dishcloth to prevent oil splatter and ensure crispiness.
The fries are fried twice in vegetable oil heated in batches. The first fry, at 300°F, gently cooks the potatoes without crisping, while the second fry at 400°F crisps and browns the fries to a golden finish. This process creates fries with a tender interior and a crisp exterior. Salt is added after frying for seasoning.
These fries can be served as a side dish or snack and pair well with various dips or toppings. Leftover fries can be cooled completely, stored in the refrigerator, and reheated in the oven to maintain crispness. The recipe also provides baking instructions as an alternative preparation method.
Using a thermometer helps maintain the precise oil temperatures needed for frying. Avoid overcrowding the oil during frying to keep fries crispy. Patting the fries completely dry before frying and soaking them adequately are key steps for the best texture.
Ingredients
- 10 russet potatoes peeled and rinsed, large
- 2 quarts vegetable oil can sub canola oil
- salt
Instructions
- Slice the potatoes into ½ inch thick sticks. Using a French fry cutter makes this much easier.
- Soak the potato slices in cold water for a minimum of one hour, and up to overnight. The longer, the better as this process removes the starch which makes for extra crispy fries.
- Rinse the fries twice with cold water.
- Lay the fries on paper towels or a clean dishcloth and pat them as dry as possible.
- Heat oil in a deep fryer or dutch oven to 300° F. You’ll need to fry in about six batches, begin with a quart of oil and add more as needed. Frying too many at once makes them less crispy.
- Use a slotted spoon to add the potatoes to the oil and fry for about 5-6 minutes. The oil should bubble lightly, we’re only heating the potatoes, we don’t want them to crisp yet.
- Place the cooked potatoes on a paper towel lined plate and fry the rest of the remaining batches.
- Increase the heat to 400° F and fry each batch a second time until they are crisp and golden-brown, about 5 minutes or so.
- Remove them and place them on dry paper towels. Sprinkle with salt as soon as they come out.
- Serve with ketchup or fry sauce and enjoy!
Notes
- Soak the potato sticks in cold water for at least one hour or overnight to remove starch and get crisp fries.
- Pat fries completely dry before frying to prevent oil splatter and improve crunch.
- Use a candy or deep-frying thermometer to maintain oil temperature at 300°F for the first fry and 400°F for the second fry.
- Fry in batches without overcrowding the oil to ensure crispness.
- Leftover fries can be refrigerated in a sealed bag and reheated in the oven at 350°F for 15-20 minutes while retaining texture.
- Optional: Toss fries with up to ½ cup vegetable oil and salt and bake at 400°F for 15-30 minutes for a baked variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Calories | 377kcal | 19% |
| Carbohydrates | 64g | 21% |
| Protein | 7g | 14% |
| Fat | 11g | 17% |
| Saturated Fat | 9g | 45% |
| Sodium | 17mg | 1% |
| Potassium | 1480mg | 31% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin C | 20.2mg | 22% |
| Calcium | 46mg | 5% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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