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This perfect crispy homemade French fries recipe has been tested over 20 times before I could share it with you. These French fries are soft in the middle and crisp outside, with just a little sea salt sprinkled on top. They are the perfect comfort food! This was the first dish I ever made before I learned the nuances of cooking, and it turned out horrible. So, this recipe is close to my heart since it shows me that I have come a long way from where I once was.
French fries sound simple, but plenty of okay fries don’t have that WOW factor. The secret to getting them so crispy is to fry them twice. Double-fried French fries have a golden-brown outer layer that makes these fries irresistible. Trust me; it is worth taking the extra steps.
Enjoy perfectly crisp homemade French fries next to a delicious copy-cat fried chicken sandwich, a bowl of beet hummus, grilled kefta kabab, simple oven-baked fish, Mediterranean drumsticks, or a simple bowl of Greek salad for an unforgettable dining experience.
What is the Best Potato to Use for crispy homemade French fries
Idaho Russet potatoes are the perfect choice for making French fries. Their large, long size makes them ideal for cutting into strips, and they have a hearty flavor, less moisture, and absorb less oil than other types of potatoes. Perfect crispy homemade French fries will tantalize your taste buds no matter what type of potato you choose!
What Kind of Oil Should I Use
The key to making French fries is using an oil with a high smoking point, typically above 350. What does that mean exactly? The smoke point refers to the temperature at which the oil starts to burn and smoke. Refined oil removes impurities and free fatty acids that can cause the oil to smoke. Oils with a high smoking point include peanuts, canola, vegetable, and grape seed.
What Is the Best Pot to Use?
Like a Dutch oven, I have found that an enamel cast iron works best for deep frying foods. Get one that fits at least 7 quarts and is light in color to see the food inside. The enamel makes cleaning easy, and the cast iron holds all the heat.
You can get a thermometer and a stainless-steel slotted spoon ready before you begin frying.
Boil the Potatoes for your crispy French Fries.
Boiling the potatoes before frying them is a process called blanching. This process will make the insides soft and fluffy and allow them to half-cook before they are fried. Put hot water in a pot with white vinegar and salt to boil the potatoes. After the water starts boiling, add the potatoes for a short period. Usually, less than 3 minutes is long enough. The white vinegar will help the starch break down, and the oil gets absorbed inside the fries. This will make the fries crispier and keep their color from turning brown or black.
After boiling the potatoes until they are semi-soft, wash them and pat them dry to ensure no water. If there is remaining water, the hot oil will splatter when mixed with the water. Now it is time to get your oil ready.
First Fry, Second Fry
This recipe for crispy homemade French fries is amazing! When the French fries are fried the first time, they should be fried at a low temperature (300 F). During the first fry, the potatoes release the water content and replace it with fat. This allows the fries to become soft and tender. After the first fry, you want the fries on a flat tray and wait until they cool down to room temperature. Then put them in the freezer for an hour. At this stage, you can decide to freeze the potatoes and use them later or proceed to make the French fries. When you want to eat the French fries, fry them for the second time at 375 F. The sugar outside the fries will get caramelized and crispy, making mouth-watering French fries.
Peel and slice potatoes lengthwise into sticks ¼ inch thick. Place in a bowl, wash the potatoes a few times with running water.
Lift the potatoes using the slotted spoon and drain the fries. Transfer them into a baking rack and keep them separate. Repeat with remaining potatoes.
Freeze them for about an hour.
Please Support The SiteHome Cooking is Easy!With These Minimalist Kitchen Essentials
|4 large Idaho potatoes|
|Coarse sea salt|
|6 cups water|
|¼ cup white vinegar|
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