Nothing says comfort food like a big pile of golden fries. You can skip the drive-thru tonight. Making these classic homemade french fries is easier than you think.
Your family will love the crunch of these fresh potatoes. They are warm, salty, and perfectly tender inside. It is the ultimate treat for a cozy night in.
Why This Recipe Is a Winner
This recipe uses a twice-fried method for the best texture. The first fry cooks the inside until it is fluffy. The second fry creates a shatteringly crisp exterior. This technique makes them taste just like a fancy bistro.
It is also very budget-friendly for busy families. You only need a few simple pantry staples. Russet potatoes are affordable and feed a crowd easily. Your kids will ask for these every single week.
You can control the salt and the oil quality. This makes them a fresher alternative to frozen bags. Plus, there is something so satisfying about cooking from scratch. You will feel like a pro in your own kitchen.
Simple Method
Don’t be intimidated by the idea of deep-frying at home. We take it one step at a time. The starch-reduction soak is the real secret here. It keeps the fries from getting soggy or dark.
Even if you are a beginner, you can do this. You just need a heavy pot and a thermometer. I will guide you through every golden, crispy step. You will be amazed at what you can create.
Simple Ingredients
These fries rely on fresh, basic ingredients that you likely have on hand.
- 2 pounds Russet potatoes, peeled
- 2 quarts Peanut or vegetable oil for deep-frying
- 1 tablespoon Fine sea salt
- 4 cups Ice water for soaking
Step-by-Step
- Cut peeled potatoes into uniform 1/4-inch by 1/4-inch matchsticks using a chef knife or mandoline.
- Submerge potato sticks in a bowl of ice water for 30 minutes to remove excess surface starch and prevent oxidation.
- Drain the potatoes and pat them completely dry using lint-free kitchen towels; moisture will cause oil splatter and prevent crisping.
- Heat oil in a heavy-bottomed pot or deep fryer to a temperature of 325°F (163°C).
- Perform the first fry (blanching) by cooking the potatoes in batches for 3 to 5 minutes until they are soft and pale but not browned.
- Remove potatoes with a slotted spoon and drain on a wire rack set over a baking sheet; allow to cool to room temperature for at least 15 minutes.
- Increase the oil temperature to 375°F (190°C).
- Perform the second fry by cooking the blanched potatoes in batches for 2 to 3 minutes until they achieve a deep golden brown color and crisp texture.
- Transfer the fries to a paper-lined bowl and immediately toss with sea salt while the surface oil is still hot to ensure adherence.
Best Ways to Enjoy It
Serve these fries piping hot right out of the bowl. They pair perfectly with a juicy homemade burger. You can also serve them alongside a steak for a classic steak frites dinner.
Don’t forget the dipping sauces for extra fun. Try a creamy garlic aioli or spicy ketchup. Your guests will love a variety of choices. Set them out on a big platter and watch them disappear.
For a fun family dinner, make a fry bar. Let everyone choose their own seasonings and dips. It turns a simple side dish into an exciting meal event. Enjoy these while they are fresh and crunchy.
Keep It Fresh
Leftover fries are best kept in the fridge. Store them in an airtight container for up to three days. To get the crunch back, avoid the microwave. The microwave will make them very soft and sad.
Reheat them in a 400°F oven for about five minutes. An air fryer also works wonders for leftovers. Just a few minutes will make them crispy again. You can even freeze the blanched fries for later use.
Recipe Tips
- Don’t skip the soak because it removes the starch that causes sticking.
- Dry the potatoes thoroughly to avoid dangerous oil splatters in the kitchen.
- Use a candy thermometer to keep your oil at the right temperature.
- Avoid crowding the pot so the oil temperature stays consistent.
- For a holiday twist, serve these with a truffle salt finish.
- Cut your potatoes into uniform sticks so they all cook evenly.
- Add a handful of fresh parsley at the end for a pop of color.
- Always salt the fries while they are still hot and oily.
Ways to Switch It Up
- Toss with garlic and parmesan for a savory, gourmet flavor.
- Add cajun seasoning for a spicy kick that the adults will love.
- Swap sea salt for smoked paprika to get a deep, earthy taste.
- In the fall, use sweet potatoes for a colorful and sweet variation.
- Sprinkle with dried rosemary for a fresh, herbal aroma.
Common Questions
Why do I have to fry them twice?
The first fry cooks the potato through. The second fry creates the golden crust. This is the secret to restaurant-style fries at home.
What is the best oil to use?
Peanut oil is excellent because it has a high smoke point. Vegetable oil or canola oil also work very well. Avoid olive oil for deep-frying these fries.
Can I make these ahead of time?
Yes, you can do the first fry in advance. Let them cool and keep them at room temperature. Simply do the second fry right before you want to serve.
I hope these golden fries bring a little magic to your kitchen. There is nothing like the smell of fresh potatoes frying on a quiet evening. Give them a try and enjoy every single crunch.
— Lidia
Classic Homemade French Fries
Ingredients
- 2 pounds Russet potatoes, peeled
- 2 quarts Peanut or vegetable oil for deep-frying
- 1 tablespoon Fine sea salt
- 4 cups Ice water for soaking
Instructions
- Cut peeled potatoes into uniform 1/4-inch by 1/4-inch matchsticks using a chef knife or mandoline.
- Submerge potato sticks in a bowl of ice water for 30 minutes to remove excess surface starch and prevent oxidation.
- Drain the potatoes and pat them completely dry using lint-free kitchen towels; moisture will cause oil splatter and prevent crisping.
- Heat oil in a heavy-bottomed pot or deep fryer to a temperature of 325°F (163°C).
- Perform the first fry (blanching) by cooking the potatoes in batches for 3 to 5 minutes until they are soft and pale but not browned.
- Remove potatoes with a slotted spoon and drain on a wire rack set over a baking sheet; allow to cool to room temperature for at least 15 minutes.
- Increase the oil temperature to 375°F (190°C).
- Perform the second fry by cooking the blanched potatoes in batches for 2 to 3 minutes until they achieve a deep golden brown color and crisp texture.
- Transfer the fries to a paper-lined bowl and immediately toss with sea salt while the surface oil is still hot to ensure adherence.
