Homemade French Fries
User Reviews
5
Homemade French Fries
Description
This recipe for Homemade French Fries starts with russet potatoes cut into even sticks around 1/4 to 1/2 inch thick. The potatoes are soaked in hot water to reduce starch content, which promotes a crisper texture when cooked. After draining and drying thoroughly, the potatoes are tossed in oil, salt, and pepper.
For baked fries, the potatoes are spread in a single layer on a baking sheet and baked at 475°F until golden and crispy, flipped halfway through cooking for even browning. Alternatively, an air fryer method includes tossing fries lightly with cornstarch and oil, then cooking at 360°F, tossing periodically until crisp. This method reduces oil usage and can enhance crispness.
The finished fries have a crunchy outside and tender inside, achieved mainly through starch removal and high-heat cooking. Serving fries straight from the oven or air fryer ensures the best texture.
Variations include adding minced garlic before baking and topping with parmesan for garlic parmesan fries. Sweet potatoes or Yukon Golds can be used but produce softer fries. Fries can be cut into wedges for a thicker, softer style, adjusting baking time accordingly. Fries can also be prepared ahead by cutting and soaking for up to 3 hours and frozen for up to two months, then reheated to restore crispness.
Ingredients
- 1 1/2 lbs russet potato about 3 medium) cut into even sticks nearly 1/2-inch thick
- 1/4 cup vegetable oil or canola or peanut oil
- salt freshly ground
- black pepper freshly ground
Instructions
- Wash the russet potatoes and remove any bruises.
- Cut the potato lengthwise into 1/4 to 1/2 inch thin slabs then cut the slabs into 1/4 inch thin matchsticks. Try your best to cut the potato into uniform slices to ensure the fries cook evenly.
- Soak the potatoes. Put about 3 inches of water in a large pot and bring it to a boil. Once boiling, remove from the heat and place cut potatoes in the hot water to soak for 30 minutes. This is essential to remove some of the starch from the potatoes which will help them crisp while cooking.
- Drain the water and lay potatoes out onto paper towels, patting them until thoroughly dry.
Baked French Fries:
- Preheat oven to 475 degrees. Drizzle oil over the potatoe and season with salt and pepper. Toss to combine. Spread out into an even layer on a baking sheet (I use one bakers half sheet pan per 1 cut potato), leaving space between them. Bake for 12 minutes.
- Use a metal spatula to scrape potatoes loose from pan and flip to opposite side. Spread even spaced out again. Bake for an additional 8-15 minutes, or until potatoes are crisp.
Fried French Fries:
- Pour 3 inches of vegetable, canola, or peanut oil into a large, deep pot and heat to 300 degrees F. Cook the fries in small batches, adding them to the hot oil, until tender, about 4-5 minutes. Remove them to a paper-towel lined plate as they cook.
- Increase the heat of the oil to 400 degrees F. Return small batches at a time to the oil and cook for 1-3 minutes, until golden and crisp. Remove from oil and season with salt, to taste.
- Serve with dipping sauces like fry sauce, ranch, bbq sauce, chick-fil-a sauce, tartar sauce, or serve on top of a burger, with fish and chips or Lomo Saltado.
Notes
- For air fryer fries, toss with cornstarch, oil, salt, and pepper and cook at 360°F for 15-20 minutes, tossing every 5 minutes.
- Potatoes can be cut and soaked up to 3 hours ahead of baking to save prep time.
- Baked fries freeze well; store in a freezer-safe bag up to 2 months and reheat in the oven to restore crispness.
- Variations include Garlic Parmesan Fries by adding garlic and parmesan cheese after baking.
- Use russet potatoes for best crispness; Yukon Gold and sweet potatoes can be substituted but produce softer fries.
- Cut thicker wedges for a softer, wedge-style fry; increase cooking time by 5-10 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 134 kcal
% Daily Value*
| Calories | 134kcal | 7% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 9mg | 0% |
| Potassium | 709mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 10mg | 11% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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