Homemade French Fries
A fool-proof recipe for making delicious homemade french fries. The perfect fry is crispy on the outside and fluffy on the inside!
AN INEXPENSIVE AND TASTY SIDE DISH!
Is there anything better than biting into homemade French fries? They are so simple to make with hardly any ingredients yet they taste so good! I know we all don’t always have the time to whip French fries up from scratch but sometimes it’s nice to make a meal a little more special when we can! If you get the chance, make these fries with my Homemade Steakburgers and my Homemade Ketchup. I promise it will be a meal that impresses!
FREQUENTLY ASKED QUESTIONS:
You don’t want to use a waxy type potato (like red potatoes.) Good old russet potatoes are going to work the best here. Yukon gold potatoes won’t be bad but you will get the best texture from a russet potato when frying in oil.
I think fries cook up best in peanut oil. Its a nice neutral oil that won’t add any other flavor to the fries that might interfere with the taste. However, as a second choice, I would go with canola oil. I know peanut oil can get expensive so canola oil is a good choice.
Yes! If you want to bake – this is where I would recommend using a Yukon gold potato. They seem to hold up better to the baking process. Follow my directions all the way through soaking in ice water and draining and drying on a clean kitchen towel. Preheat oven to 450F degrees. Spread dried potatoes on a baking sheet. Drizzle about 1/4 cup olive oil on the fries and toss to coat – making sure the fries end up in a single layer. Cook for about 20 minutes on a middle lower rack. Using a spatula, flip all the potatoes and cook for another 15 to 20 minutes until desired color and crispness is achieved. Season with salt and pepper.
INGREDIENTS NEEDED: (FULL RECIPE IN THE RECIPE CARD AT THE BOTTOM OF THE POST)
- russet potatoes
- peanut oil
- salt and pepper
HOW TO MAKE HOMEMADE FRENCH FRIES:
Cut potatoes with a 1/4 inch cut french fry cutter or mandolin or do it by hand. Rinse cut potatoes in a large bowl with lots of cold running water until water becomes clear.
Cover with water by 1-inch and cover with ice. Refrigerate at least 30 minutes.
In a 5-quart pot (using a deep-frying thermometer) or in an electric deep fryer, heat oil over medium-low heat until the thermometer reads 325 degrees F. Make sure that you have at least 3 inches of space between the top of the oil and the top of the pan, as fries will bubble up when they are added.
Drain ice water from cut fries and wrap potato pieces in a clean dishcloth and thoroughly pat dry.
Increase the heat to medium-high and add fries, a handful at a time, to the hot oil.
Fry, stirring occasionally, until fries are soft and limp and begin to turn a blond color, about 6 to 8 minutes.
Using a slotted spoon, carefully remove fries from the oil and set aside to drain on paper towels. Let rest for at least 10 minutes.
Now, bring the oil temperature up to 350 degrees F. Transfer the blanched potatoes to the hot oil and fry again, stirring frequently, until golden brown and puffed, about 1 minute.
Transfer to paper lined platter and sprinkle with salt and pepper, to taste. Serve immediately.
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Homemade French Fries
Ingredients
- 4 large russet potatoes peeled
- 2 quarts peanut oil
- salt and pepper to taste
Instructions
- Cut potatoes with a 1/4 inch cut french fry cutter or mandolin or do it by hand.
- Rinse cut potatoes in a large bowl with lots of cold running water until water becomes clear.
- Cover with water by 1-inch and cover with ice.
- Refrigerate at least 30 minutes.
- In a 5-quart pot (using a deep-frying thermometer) or in an electric deep fryer, heat oil over medium-low heat until the thermometer reads 325 degrees F.
- Make sure that you have at least 3 inches of space between the top of the oil and the top of the pan, as fries will bubble up when they are added.
- Drain ice water from cut fries and wrap potato pieces in a clean dishcloth and thoroughly pat dry. Increase the heat to medium-high and add fries, a handful at a time, to the hot oil.
- Fry, stirring occasionally, until fries are soft and limp and begin to turn a blond color, about 6 to 8 minutes.
- Using a slotted spoon, carefully remove fries from the oil and set aside to drain on paper towels.
- Let rest for at least 10 minutes.
- Now, bring the oil temperature up to 350 degrees F.
- Transfer the blanched potatoes to the hot oil and fry again, stirring frequently, until golden brown and puffed, about 1 minute.
- Transfer to paper lined platter and sprinkle with salt and pepper, to taste.
- Serve immediately.
Notes
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
