Here’s a comprehensive guide to making perfect French fries at home, from preparation to frying and seasoning.
Ingredients
- 4 large Russet potatoes (ideal for frying due to their high starch content)
- Water (for soaking)
- Ice cubes (optional, for soaking)
- 1–2 quarts of neutral oil (such as canola, vegetable, or peanut oil)
- Salt (to taste)
- Optional seasonings: black pepper, paprika, garlic powder, or herbs like parsley
Equipment
- Large bowl
- Cutting board and sharp knife (or mandoline for even slicing)
- Clean kitchen towels or paper towels
- Heavy-bottomed pot or deep fryer
- Thermometer (to monitor oil temperature)
- Slotted spoon or spider skimmer
- Baking sheet with a cooling rack or paper towels
Instructions
1. Prep the Potatoes
- Peel the potatoes (optional—leave the skin on if you prefer rustic fries).
- Slice into 1/4-inch thick sticks. Use a knife for a traditional cut or a mandoline for consistency.
- Place the sliced potatoes in a large bowl of cold water. Soak for at least 30 minutes (up to 2 hours). This removes excess starch, preventing clumping and giving the fries a crispier texture.
2. Dry the Potatoes
- After soaking, drain the potatoes and rinse them with fresh water.
- Spread them on a clean kitchen towel or paper towels and pat dry thoroughly. Excess water can cause dangerous splattering when frying.
3. First Fry (Blanching)
- Heat oil in your pot to 300°F (150°C). Use a thermometer to ensure precise temperature.
- Fry the potatoes in small batches to avoid overcrowding. Cook for 3–5 minutes or until the potatoes are tender but not browned.
- Remove with a slotted spoon or skimmer and place on a rack or paper-towel-lined tray to drain and cool. Let them rest for at least 15 minutes.
4. Second Fry (Crisping)
- Increase the oil temperature to 375°F (190°C).
- Fry the blanched potatoes in small batches again, this time until golden brown and crispy (about 3–4 minutes).
- Remove from the oil and place them on a cooling rack or paper-towel-lined tray to drain excess oil.
5. Seasoning and Serving
- While the fries are still hot, sprinkle them generously with salt and any desired seasonings.
- Serve immediately for the best texture.
Tips for Success
- Choose the right potato: Russet potatoes are best for crispy fries.
- Oil matters: Use a neutral oil with a high smoke point.
- Don’t skip soaking: This step removes starch and ensures crispiness.
- Monitor temperature: Consistent oil temperature is key to avoiding soggy or greasy fries.
- Double fry: The first fry cooks the potato; the second fry crisps it up.
Enjoy your homemade, perfectly golden, and crispy French fries!
