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Easy crunchy crispy double-fried french fries are a perfect delicious side dish – and taste just like fast food fries, at home!
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Table of contents
Homemade Fried French Fries
Ah, homemade French fries—where simplicity meets decadence. One of the best parts about making fries at home is how incredibly easy it is. Seriously, all you need are some quality potatoes, oil, and salt. The process is straightforward: peel, cut, soak, and fry. With minimal ingredients and equipment you probably already have (like a heavy pot and a kitchen thermometer), you’re already on your way to creating restaurant-worthy fries in your own kitchen.
Now, let’s talk flavor. Oh, the flavor! When you make fries at home, you have complete control over the quality and type of ingredients, and it shows. The taste of freshly cut Russet potatoes, fried to golden perfection in your choice of oil, is a far cry from the frozen variety. And let’s not forget the texture—the crispy exterior giving way to that soft, fluffy interior is something store-bought fries can never fully replicate.
Another awesome part? Customization. Want to add some Parmesan or fresh herbs? Go for it! In the mood for sweet potato fries with a dash of paprika? You can do that too. The possibilities are endless when you’re the chef, giving you the freedom to experiment and find your ultimate fry formula. So, the next time you get that fry craving, remember that making them at home is easier, tastier, and just more fun. Trust me, once you go homemade, you’ll wonder why you ever settled for less. ??
How to Fry French Fries at Home
To make this recipe, we will need the following ingredients:
Ingredients:
- 4 large Russet potatoes: Russets have high starch content, making them perfect for crispy fries.
- Vegetable oil for frying: A neutral oil that won’t impart any unwanted flavors. It also has a high smoke point.
- Salt to taste: Enhances flavor. Always season right after frying for better adhesion.
Equipment:
- Deep fryer or heavy pot: A deep fryer is easier to control, but a heavy pot also works. It needs to maintain a consistent temperature for optimal frying.
- Kitchen thermometer: Crucial for maintaining the correct oil temperature. Helps in achieving that crispy exterior.
- Paper towels: For draining excess oil from the fries. This helps them stay crispy longer.
- Slotted spoon: Makes it easy to remove the fries without bringing along excess oil.
Once we’ve gathered ingredients, we will use the following process:
Prep Potatoes
- Peel and Cut: Peel potatoes and cut them into 1/4-inch thick sticks.
- Soak: Place cut potatoes in a bowl of cold water for 30 minutes to remove excess starch.
First Fry
- Heat Oil: Heat oil to 300°F (150°C) in your deep fryer or pot.
- Dry Potatoes: Drain and pat dry the potatoes with paper towels.
- Fry: Fry the potato sticks in batches for 5 minutes or until they’re soft and pale.
- Drain: Remove and drain on paper towels.
Second Fry
- Crank the Heat: Heat oil to 375°F (190°C).
- Fry Again: Fry the pre-cooked fries in batches for about 3-4 minutes or until golden brown.
- Season: Immediately season with salt.
Once you’ve gathered the ingredients, we will use this method:
Tips and Tricks for Homemade French Fries
Go for Russets: High starch content makes them the ideal choice for crispy fries.
Uniform Sizing: Make sure to cut the fries into uniform sizes for even cooking.
Cold Water Soak: 30 mins to an hour in cold water helps remove excess starch for a crispier fry.
Pat Dry: Get rid of moisture by patting the potatoes dry. Water + hot oil = splatter city!
High Smoke Point Oil: Use an oil like vegetable or canola with a high smoke point.
Use a Thermometer: It takes the guesswork out of the equation.
Double Fry: First at 300°F to cook through, then at 375°F to crisp up.
Fry in Batches: Overcrowding the pot drops the oil temperature, leading to soggy fries.
Salt Immediately: Right after they come out of the fryer so the salt sticks better.
Freezing Pre-Fry: Some swear by freezing fries between the first and second fry to improve texture.
Use a Cooling Rack: Instead of draining on paper towels, use a cooling rack over a baking sheet to keep that crispiness intact.
FAQs
Soaking removes excess starch, which helps achieve a crisper fry. Plus, it prevents the fries from sticking together.
You could, but it has a lower smoke point and strong flavor. Stick to neutral oils like vegetable or canola for a more authentic taste and texture.
Yes, if you want restaurant-quality. The first fry cooks the inside, while the second fry achieves that golden, crispy exterior.
Totally! You won’t get exactly the same texture as deep frying, but they’ll be a lot healthier and still pretty darn good. Get our air fried french fries recipe here.
Place them in an airtight container and store in the fridge. Reheat them in the oven or on a skillet to bring back some crispiness.
Overcrowding the pan or not getting the oil hot enough can result in soggy fries. Also, make sure to pat them dry before the first fry.
Yes! After the first fry, cool them down, and then freeze. You can go straight from the freezer to the fryer for the second fry later on.
Season right after the second fry, or even try adding some garlic or onion powder for an extra kick.
High starch content makes them ideal for frying. They crisp up well and have a fluffy interior.
You can try Yukon Gold for a creamier interior, but they won’t be as crispy as Russets.
Hope this clears up your fry-related queries! Got more questions? Just shoot! ??
What to Serve With French Fries
Main Dishes:
- Burgers: A classic combo, whether you go beef, turkey, or veggie.
- Fried Chicken: Because you can never have too much fried goodness, right?
- Grilled Steak: Fries and steak create that bistro vibe at home.
- Fish & Chips: Go British with some battered cod or haddock.
- Hot Dogs: Elevate this simple meal with perfectly cooked fries.
Dips & Sauces:
- Ketchup: Classic but solid.
- My Fry Sauce: simple and perfect.
- Aioli: Garlic aioli adds a gourmet twist.
- Cheese Sauce: For the indulgent souls.
- Ranch: For a tangy, herby complement.
- Sriracha Mayo: Spice things up a bit!
- French Dip: Delicious try it here.
Veggies & Salads:
- Coleslaw: Creamy and crunchy, a nice contrast.
- Green Salad: For a fresher, lighter side.
- Grilled Veggies: To balance out the fried factor.
International Twists:
- Poutine: Top with cheese curds and gravy for this Canadian specialty.
- Tacos: Fries actually work well as a side for a taco spread.
- Shawarma Plate: If you’re into Middle Eastern flavors, fries pair well here too.
Drinks:
- Craft Beers: Choose a lighter ale or lager to complement.
- Milkshakes: For the all-American diner experience.
- Soda: Can’t go wrong with this fizzy classic.
Feel free to mix and match to create your perfect fry-centric feast! ??
French Fries Recipe
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French Fries
Equipment
Ingredients
- 4 large Russet potatoes
- Vegetable oil for frying
- Salt to taste
Instructions
- Peel potatoes and cut them into 1/4-inch thick sticks.
- Place cut potatoes in a bowl of cold water for 30 minutes to remove excess starch.
- Heat oil to 300°F (150°C) in your deep fryer or pot.
- Drain and pat dry the potatoes with paper towels.
- Fry the potato sticks in batches for 5 minutes or until they're soft and pale.
- Remove and drain on paper towels.
- Heat oil to 375°F (190°C).
- Fry the pre-cooked fries in batches for about 3-4 minutes or until golden brown.
- Immediately season with salt.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
