French fries lovers rejoice! These classic fries are fried twice so they’re crispy on the outside and fluffy on the inside. It’s exactly what you want in a frying pan.
In this recipe
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How to make french fries at home
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Why soak the potatoes?
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Why fry twice?
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The best potatoes for french fries
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And what about the size of the fries?
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Tips and tricks for preparing homemade french fries
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Seasonings and sauces for french fries
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How to reheat leftover fries
I’m a fan of french fries. I love a good skillet straight out of the fryer with a starchy interior and a crispy, salty shell. Who does not?
Until recently, I indulged my cravings for it popular site with a quick sweep through the McDonald’s drive-thru or a late-night delivery order of cheese fries from my local diner. I never tried to make them at home because I was convinced I wouldn’t be able to get a sufficiently crispy or tasty result.
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How to make french fries at home
Homemade french fries involve a three-step process.
- Soak Potatoes: Soak your sliced potatoes in cold water for at least 2 hours to overnight to remove excess starch. Dry them thoroughly just before frying.
- Roast meat: Roast the potatoes at a low temperature of 300°F until tender. Drain on paper towels or kitchen paper for at least 30 minutes.
- Fry again: Roast the potatoes at a higher temperature of 375°F for a crisp, golden brown crust. Drain excess oil on kitchen paper, season with salt and serve immediately.
Why soak the potatoes?
Soaking potatoes is crucial to getting a light golden brown crust on your fries. Soaking removes excess starch from the potatoes and prevents over-browning. Otherwise, the outside of the potato will brown too quickly before the inside cooks.
Why fry twice?
A double skillet will help eliminate excess moisture that will soak the outside of the skillet and cook the inside evenly while properly browning the outside. Some recipes involve a single skillet (cold oil method). However, after testing, I’ve found that the double frying process consistently yields crispier fries.
The best potatoes for french fries
In most cases, robins are the best option for frying due to their high starch content (which gives a fluffy interior) and lower moisture content (drier potatoes will crisp up faster).
Depending on your preference, you can either peel the potatoes or leave them unpeeled. Both options make delicious fries.
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And what about the size of the fries?
Cuts are also most important. For thickness, a thickness between 1/4 inch and 3/8 inch is great. I prefer 1/4-inch as I find they stay the crispiest.
Tips and tricks for preparing homemade french fries
- Add 2 tablespoons of vinegar into the soaking liquid to slow browning.
- Use a clinical thermometer when heating the oil for the most consistent results.
- Thorough Dry your potatoes after soaking. Removing excess moisture gives a crispier texture (and avoids splattering).
- Soft lower your potatoes into the oil when frying to avoid further splashes. You can also use a splash guard.
- For the crispiest fries, drain on a paper towel, then transfer to a wire rack just before serving.
Seasonings and sauces for french fries
While I’m all for a classic pinch of salt on my fries, feel free to experiment with fun condiments and sauces if you like. I love tossing fries with Cajun seasoning, Old Bay seasoning, or even a bit of garlic salt and freshly grated Parmesan cheese.
For sauces aside from ketchup (obviously!), I like to mix a little hot sauce into my ketchup, make a mayo and sriracha mix, or serve it with an extra garlic aioli.
How to reheat leftover fries
Leftover fries can be reheated in a variety of ways, depending on your preference.
- Roast meat: If you saved your leftover frying oil, reheat the oil to 375°F and fry the leftover fries again to warm them up.
- Bake: Preheat your oven to 400F and heat the fries on a wire rack over a rimmed baking sheet until warm, 5 to 10 minutes.
- air roast: Set your air fryer to 350°F and heat the fries in the fry basket for 3 to 5 minutes.
Enjoy your fries with burgers, steaks and more!
- Smashburger
- The ultimate club sandwich
- Fried chicken steak
- Garlic Herb Steak Bites
- Black bean burgers with spicy mayonnaise
Homemade french fries
ingredients
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2 1/2 lb red potatoes (4 medium potatoes)
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2 tablespoon distilled vinegar
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1 to 2 liter peanut oil
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Kosher salt
method
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Prepare potatoes:
Fill a large bowl with cold water and set aside. If desired, use a vegetable peeler to peel the potatoes. Use a mandolin or knife to cut fries into 1/4-inch to 3/8-inch thick pieces, depending on preference. I prefer 1/4-inch as I find they stay the crispiest.
To cut by hand, trim the edge off one side of the potato to create a flat surface. Place the flat side down, then slice lengthwise into 1/4-inch to 3/8-inch thick slices. Cut each slice into 1/4-inch to 3/8-inch sticks.
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Rinse fries:
Place the cut fries in the water, then drain in a colander. Rinse the potatoes under cold water for a few seconds to remove excess starch.
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Soak fries:
Place the fries back in the bowl and fill with cold water until completely submerged. Add the white vinegar. Let the fries soak at room temperature for at least 2 hours to overnight (if soaking for more than 2 hours, refrigerate).
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Drain the potatoes and arrange on the baking sheet:
Line two large baking sheets with two layers of kitchen paper or clean kitchen towels. Drain the potatoes through a sieve and place on the baking sheet.
Arrange them evenly on the baking sheet and place another kitchen towel or paper towel on top to blot away excess moisture. Drain and air dry the fries for at least 15 minutes to an hour—the drier the potatoes, the better the result.
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Fry the potatoes:
Line a baking sheet with paper towels or kitchen towel to drain excess fat from fries after frying.
Meanwhile, set a large Dutch Oven to medium heat. Put at least 2 cm of oil in the pan. Use a thermometer to heat oil to 300°F.
In batches, fry the fries for 3 to 5 minutes or until the fries are tender. You may need to cook them in 2-3 batches. Remove the fries from the oil with a slotted spoon or a spatula and drain on a baking tray lined with kitchen paper or a kitchen towel.
Repeat with the remaining fries, making sure the oil is at 300F between batches when frying.
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Drain potatoes:
Drain fries on a baking sheet lined with kitchen paper for at least 30 minutes. Meanwhile, heat the oil to 375°F over medium-high heat.
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Fry the potatoes:
Place 2 teaspoons of salt in a small bowl for easy access. Line a large baking sheet or plate with paper towels.
Roast the fries in batches again for 3 to 5 minutes or until lightly golden brown. Fries should also feel crispy (rather than mushy).
To test this, use a slotted spoon or spider to remove a frying pan from the oil and place it on the paper towel. Allow to cool slightly, then taste the roast – if it is still tender, continue roasting.
When done, remove remaining fries with a slotted spoon or spider and drain on the paper towel-lined baking sheet.
Season immediately with salt. Repeat with the remaining portions and serve hot.
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Storage:
Store leftover fries in aluminum foil or an airtight container in the fridge. Cooked fries will keep in the fridge for up to 3 days.
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| nutritional information (per serving) | |
|---|---|
| 204 | calories |
| 0g | Fat |
| 46g | carbohydrates |
| 5g | protein |
