French fries

Making crispy, golden French fries at home is easier than you think! You can achieve that perfect combination of a crispy exterior and tender interior with this simple method. Here’s how to make restaurant-style fries from scratch:

Ingredients (serves 2-4)

• 4 large russet potatoes (or 5-6 medium potatoes)
• 3-4 cups vegetable oil (for frying, or use a deep fryer)
• Salt (to taste)
• Optional: seasonings like garlic powder, paprika, black pepper, or cayenne pepper for extra flavor

Instructions

1. Prep the Potatoes

1. Peel the potatoes (optional) and slice them into even matchsticks or wedges. For classic French fries, aim for about 1/4 to 1/2 inch wide slices.
2. Soak the Potatoes: Place the potato slices in a large bowl of cold water and let them soak for at least 30 minutes to remove excess starch. This helps the fries become crispier when fried.
3. After soaking, drain the potatoes and pat them dry with a clean towel or paper towels. Make sure they are as dry as possible to prevent oil splattering when frying.

2. Heat the Oil

1. In a large pot, Dutch oven, or deep fryer, heat the vegetable oil to 350°F (175°C). Use a deep-frying thermometer for accuracy.
2. You need enough oil to fully submerge the fries, so ensure there’s at least 2-3 inches of oil in the pot. If using a deep fryer, follow the manufacturer’s instructions for filling.

3. Fry the Fries (First Fry)

1. Working in batches, carefully lower a handful of potato slices into the hot oil using a slotted spoon or frying basket. Avoid overcrowding the pot, as this can lower the temperature of the oil and result in soggy fries.
2. Fry the potatoes for 3-4 minutes until they are soft but not fully golden yet. This step is called the “blanching” phase and helps to cook the potatoes through.
3. Remove the fries from the oil and drain on a paper towel-lined plate. Let them rest while you heat the oil back up to 375°F (190°C) for the second fry.

4. Fry the Fries (Second Fry)

1. Once the oil reaches 375°F, carefully return the fries to the hot oil in batches.
2. Fry them for an additional 3-4 minutes, or until they are golden brown and crispy on the outside.
3. Remove the fries from the oil and place them on a fresh paper towel-lined plate to drain any excess oil.

5. Season the Fries

1. While the fries are still hot, sprinkle them with salt to taste. If you want to add extra seasoning (like garlic powder, paprika, or cayenne), do it while the fries are still hot so the spices stick.

Tips for Perfect French Fries:

• Oil Temperature: Maintaining the right temperature is crucial. If the oil is too hot, the fries will burn on the outside but remain raw inside. If it’s too cool, they’ll become greasy. Use a thermometer to keep it within the optimal range (350-375°F).
• Double Frying: The secret to crispy fries is double frying. The first fry cooks the potatoes through, and the second fry crisps them up.
• Storage: If you’re making a big batch ahead of time, you can freeze the fries after the first fry (before they rest) and then finish frying them when you’re ready to serve. They’ll stay crispy!
• Flavor Variations: For a fun twist, you can season the fries with things like parmesan cheese, fresh herbs (like rosemary), or even truffle oil after frying.

Now, you’ve got crispy, golden French fries just like you’d get at your favorite restaurant, but made fresh at home! Perfect for serving alongside burgers, chicken, or just enjoying on their own with your favorite dipping sauce. 🍟🔥

Let me know if you’d like any dipping sauce ideas to go with your fries!