Homemade French Fries
User Reviews
5
Homemade French Fries
Description
This recipe for Homemade French Fries begins by peeling and slicing russet potatoes lengthwise into sticks. Soaking the cut potatoes in cold water for 2 to 3 hours removes surface starch, which helps achieve crispiness when fried. After drying thoroughly, the fries are cooked in vegetable or peanut oil in two stages: first at 300°F to cook the potato through without browning, then at 400°F to crisp and develop color.
Each batch is fried separately to avoid overcrowding, which would lower the oil temperature and prevent crisping. After the second fry, excess oil is drained on paper towels and fries are salted with sea salt. The method results in fries with a tender inside and a crunch on the outside.
Leftover fries can be refrigerated for several days or frozen after flash freezing. To reheat, bake until warm and crisp again. These storage tips help maintain texture and flavor after initial cooking.
Ingredients
- 5 pounds russet potato
- vegetable oil for frying, or peanut oil
- salt sea salt
Instructions
- Peel potatoes. Cut them into slices lengthwise then cut each slice into french fry-sized sticks.
- To remove excess starch, add the potatoes to a large bowl and cover with cold water, soak 2-3 hours, then pat dry with a clean kitchen towel.
- When ready to cook, drain the water and lay the potatoes out on a baking sheet lined with paper towels. Blot with additional paper towels to dry.
- Heat a few inches of oil in a heavy large pot to 300°F. Add the potato pieces in 3-4 batches so as not to crowd the pot. Cook 4-5 minutes. (The potatoes will still be pale and not fully cooked.)
- Remove the potatoes from the pot with a slotted spoon and drain on fresh paper towels, then cook the remaining batches.
- When all of the potatoes have been cooked at 300°F, turn the heat up to 400°F. Add the potatoes again in batches, cooking until golden brown and crisp. Drain the fries on paper towels.
- Sprinkle with sea salt. Serve immediately.
Notes
- Soak cut potatoes in cold water for 2-3 hours to remove excess starch and improve crispness.
- Drain and thoroughly dry potatoes before frying to prevent oil splatter and promote frying.
- Use a double-fry method: first at 300°F to cook through, then at 400°F to crisp and brown.
- Do not overcrowd the frying pot; fry in batches to keep oil temperature stable.
- Store leftovers in the refrigerator up to 4-5 days or freeze after flash freezing for 2-3 months.
- Reheat frozen or refrigerated fries by baking at 400°F until crisp and warm, about 10-15 minutes.
User Reviews
Overall Rating
5
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