Perfect Homemade French Fries
Master the classic technique for perfectly crispy, golden homemade French fries with a fluffy interior, using the essential double-frying method.
For 4 servings
Wash and peel the russet potatoes. Using a sharp knife or mandoline, cut them into uniform 1/4 to 1/2 inch thick sticks. Aim for consistency to ensure even cooking.
Place the cut potatoes in a large bowl and cover completely with cold water. Soak for at least 30 minutes, or up to several hours (changing the water once or twice), to remove excess surface starch. This step is crucial for achieving a crispy texture.
Drain the potatoes thoroughly and spread them in a single layer on a clean kitchen towel or several layers of paper towels. Pat them absolutely dry. Any remaining moisture will cause oil to splatter and prevent crisping.
In a heavy-bottomed pot or deep fryer, heat the peanut oil to 325°F (160°C). Carefully add the dried potato sticks in small batches, ensuring not to overcrowd the pot. Fry for 5-7 minutes, until the fries are cooked through, slightly pliable, and pale but not yet browned.
Remove the blanched fries with a slotted spoon and transfer them to a wire rack set over a baking sheet to drain and cool completely. Allow them to cool for at least 15-20 minutes, or even longer. This cooling period helps moisture redistribute and prepares them for the final crisping.
Increase the oil temperature to 375°F (190°C). Return the cooled, blanched fries to the hot oil in small batches. Fry for another 2-4 minutes, or until they are beautifully golden brown and perfectly crispy.
Carefully remove the golden fries from the oil with a slotted spoon and transfer them to a fresh wire rack lined with paper towels to drain any excess oil.
Immediately sprinkle generously with sea salt while they are still hot. Serve hot with your favorite dipping sauces, such as ketchup, aioli, or a spicy mayo.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1**Uniform Cuts are Key**: Ensure all potato sticks are cut to a similar size and thickness. Irregular pieces will cook at different rates, leading to some being undercooked or overcooked.
- 2**Don't Overcrowd the Fryer**: Frying in small batches is essential to maintain the oil's temperature. Overcrowding causes the oil temperature to drop significantly, resulting in soggy, greasy fries.
- 3**Thorough Drying Prevents Splatter**: Any moisture on the potatoes will cause the hot oil to splatter violently and will also prevent the fries from crisping properly. Pat them completely dry before frying.
- 4**Cooling is Crucial**: Allowing the blanched fries to cool completely between the first and second fry helps them develop a superior crispness and prevents them from becoming greasy.
Adapt it for your goals.
Seasoned Fries
After salting, toss the hot fries with a blend of garlic powder, onion powder, smoked paprika, and a pinch of cayenne pepper for a flavorful kick.
Sweet Potato FriesSweet Potato Fries
Substitute russet potatoes with sweet potatoes. Soak them for less time (about 15-20 minutes) and fry at slightly lower temperatures (300°F and 350°F) as they tend to brown faster due to their sugar content.
Garlic Parmesan FriesGarlic Parmesan Fries
Once salted, toss the hot fries with finely minced fresh garlic and freshly grated Parmesan cheese. The residual heat will soften the garlic and melt the cheese slightly.
Why this is on our healthy list.
Rich in Potassium
Potatoes are a good source of potassium, an essential mineral that plays a vital role in maintaining fluid balance, nerve signals, and muscle contractions.
Good Source of Vitamin C
Despite common misconceptions, potatoes contain a significant amount of Vitamin C, an antioxidant important for immune function, collagen production, and iron absorption.
Dietary Fiber Content
Potatoes, especially when consumed with their skin (though often peeled for fries), provide dietary fiber, which aids in digestive health and can contribute to feelings of fullness.
Frequently asked questions
Soaking potatoes in cold water helps remove excess surface starch. This prevents the fries from sticking together during frying and promotes a crispier, less soggy texture in the final product.
