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Crispy on the outside, fluffy on the inside! These homemade thick-cut fries are double-fried to golden perfection. The ultimate side dish for burgers, steaks, or just for dipping.
For 4 servings
Prepare the Potatoes: Wash and scrub the potatoes well. Peeling is optional. Cut them lengthwise into uniform, 1/2-inch thick sticks.
Soak to Remove Starch: Place the cut potatoes in a large bowl and cover completely with cold water. Let them soak for at least 30 minutes and up to 2 hours. This step is key for crispy fries.
Drain and Dry Thoroughly: Drain the potatoes and spread them in a single layer on a clean kitchen towel or several layers of paper towels. Pat them until they are completely dry. Moisture is the enemy of crispiness and can cause dangerous oil splatters.
Heat the Oil: In a large, heavy-bottomed pot or deep fryer, pour in the oil to a depth of at least 2 inches. Heat over medium-high heat until a thermometer registers 300°F (150°C).
First Fry (Blanching): Working in batches to avoid overcrowding, carefully add a portion of the potatoes to the hot oil. Fry for 4-6 minutes, until the potatoes are soft and cooked through but still pale. They should not have any color.
Cool the Fries: Use a slotted spoon or spider strainer to remove the blanched fries from the oil and place them on a wire rack to drain and cool completely, for at least 30 minutes.
Second Fry (Crisping): Increase the oil temperature to 375°F (190°C). Once again working in batches, fry the cooled potatoes for 3-5 minutes, or until they are a deep golden brown and wonderfully crispy.
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Crispy on the outside, fluffy on the inside! These homemade thick-cut fries are double-fried to golden perfection. The ultimate side dish for burgers, steaks, or just for dipping.
This american recipe takes 100 minutes to prepare and yields 4 servings. At 524.63 calories per serving with 4.82g of protein, it's a moderately challenging recipe perfect for side or snack.
Season and Serve: Remove the finished fries from the oil, allowing excess oil to drip off. Immediately transfer them to a large bowl, season generously with fine sea salt, and toss to coat. Serve hot for the best texture.
Toss the hot fries with other seasonings besides salt, such as garlic powder, onion powder, smoked paprika, Cajun seasoning, or finely chopped fresh rosemary.
While Russets are classic, you can use Yukon Gold potatoes for a creamier, slightly denser interior.
Serve with a variety of dipping sauces beyond ketchup, such as garlic aioli, spicy mayonnaise, cheese sauce, or malt vinegar.
The carbohydrates in potatoes are an efficient source of energy for the body and brain, making these fries a satisfying and energizing snack.
Potatoes are a good source of potassium, an essential mineral and electrolyte that is important for muscle function and maintaining healthy blood pressure levels.
One serving (approximately 186g) of these homemade thick-cut fries contains around 380-420 calories, primarily from the potatoes and the absorbed oil.
Because they are deep-fried in oil, thick-cut fries are high in calories and fat. They are best enjoyed as an occasional treat in moderation as part of a balanced diet.
The double-fry method is the secret to perfect fries. The first fry at a lower temperature (blanching) cooks the potato through, creating a soft, fluffy interior. The second fry at a higher temperature crisps up the exterior, giving it that classic golden-brown crunch.
Yes, for a lower-fat version. After soaking and drying the potatoes, toss them with 1-2 tablespoons of oil. Air fry at 380°F (195°C) for 15-20 minutes, shaking the basket halfway through, until golden and crispy. The texture will be slightly different from deep-fried fries but still delicious.
The best oils for deep frying have a high smoke point and a neutral flavor. Canola, peanut, vegetable, or safflower oil are all excellent choices.
Absolutely. You can perform the first fry (blanching), cool the fries completely, and then store them in the refrigerator for up to 2 days or in the freezer for up to 3 months. Fry them directly from the fridge or freezer (adding a few extra minutes for frozen) when you're ready to serve.