Crispy Homemade French Fries

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Perfectly crisp and golden French fries don’t have to come from the fast food drive-thru. Make them in your kitchen with this quick and easy recipe for restaurant-quality fries!

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 fishMediterranean 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.

Ingredient List

Preparation

1.
Bring the 6 cups of water to boil in a big pot, and add the salt and the vinegar.

Peel and slice potatoes lengthwise into sticks ¼ inch thick. Place in a bowl, wash the potatoes a few times with running water.
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2.
Drain potato sticks and drop them into the boiling water for 3 minutes until they are slightly soft but not fully cooked.
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3.
Take the potatoes out and dry them on a clean towel.
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4.
Heat 2 inches of canola oil to 300 degrees in a large pot with a candy thermometer clipped to the side. Add enough potatoes to cover the pot’s base, fry them for about 3 minutes until they are slightly soft. Do not let them brown.
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.
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5.
Increase heat to 375 degrees. Fry them again in small batches. This time fry until they are brown on the edges and crisp. Drain and transfer to a bowl lined with paper towels, sprinkle with salt, toss to coat, and serve. Enjoy!
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Please Support The SiteHome Cooking is Easy!With These Minimalist Kitchen Essentials

Ingredients:

Adjust Servings
4 large Idaho potatoes
Canola oil
Coarse sea salt
6 cups water
¼ cup white vinegar

Preparation

1
Bring the 6 cups of water to boil in a big pot, and add the salt and the vinegar. Peel and slice potatoes lengthwise into sticks ¼ inch thick. Place in a bowl, wash the potatoes a few times with running water.
2
Drain potato sticks and drop them into the boiling water for 3 minutes until they are slightly soft but not fully cooked.
3
Take the potatoes out and dry them on a clean towel.
4
Heat 2 inches of canola oil to 300 degrees in a large pot with a candy thermometer clipped to the side. Add enough potatoes to cover the pot’s base, fry them for about 3 minutes until they are slightly soft. Do not let them brown. 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.
5
Increase heat to 375 degrees. Fry them again in small batches. This time fry until they are brown on the edges and crisp. Drain and transfer to a bowl lined with paper towels, sprinkle with salt, toss to coat, and serve. Enjoy!

Recipe Tips & Suggestions

Always scrub your potatoes well to remove any dirt before you start cooking. This is especially important if you decide to keep the skin on the potatoes.

Keeping the skin on will give the French fries a more earthy texture, but if you want perfectly smooth, McDonald’s-like French fries, you should peel the potatoes first.

After cutting the potatoes into even slices, rinse them a few times under running water. This will get rid of the starch and make your fries crispier.

Rana’s Notes!

IF you prefer to Bake the Potatoes, follow these steps for best result For the best baked French fries, soak the potatoes in cold water for an hour and pat them completely dry. Toss with up to 1/4 cup vegetable oil, salt, and pepper before placing them on a baking sheet in a single layer on the lower shelf of the oven. Bake at 400° F. Bake for 15-20 minutes, then remove and toss before baking for 10 more minutes until brown and crispy. Enjoy
Experiment with seasoning variations to add flavor to your homemade French fries. Spice up your potatoes with paprika, garlic powder, onion powder, or even a pinch of cayenne pepper for an extra kick. For even more tastiness, top your French fries with fresh herbs such as rosemary or thyme after frying for a delightful twist. Get creative and have fun making delicious homemade French fries!

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