Homemade French Fries Recipe+Video
The effort to make these perfect homemade fast food French fries is worth it. They are crispy and salty to perfection! !
French fries are a classic in the United States and can be paired with many dishes. We like to serve them with our ranch burgers, homemade nuggets and hot dogs.
The best homemade!
French fries have something so delicious and addictive!
What if I said that you can eat that crispy delicacy in your own home? And its taste will be more delicious than any drive-through option.
French fries are the perfect snack or delicious side dish. They are especially interesting when grilling (we like to make them with pulled pork, corn dogs and chicken fillets)!
This may seem daunting, but with the right tools it is easy to achieve this golden miracle. Believe me, it’s worth the extra time, so don’t skip these steps. They will help you achieve perfection!
French fries have been a classic favorite for people of all ages for centuries, so we know you will like this recipe.
How to make french fries
Start with the right potatoes! Russet potatoes are the first choice for French fries. Waxy potatoes such as sweet potatoes and fingerling potatoes have a higher moisture content and leave hollow fry after evaporation.
- Choose russet potatoes of similar size so that the cut fries are the same size and cooking speed.
- For classic French fries, peel the potatoes first, but if you like crispy skin, you can choose to partially peel them to leave rustic and delicious skin spots.
- When deciding how much to make, plan to use 1 ½ -2 potatoes (approximately ½-¾ pounds) per person.
PrepareTo prepare the potatoes, peel them and slice them lengthwise into thin slices, then cut each slice into French fries-sized sticks.
soak. Put the potatoes in a large bowl and cover with cold water. Soak for 2-3 hours.
dryWhen you are ready to cook, drain the water and place the potatoes on a baking sheet lined with paper towels, then blot them dry with extra paper towels.
Cook. Heat a few inches of oil to 300 degrees in a large pot, and then add the potato pieces in 3-4 batches to avoid crowding the pot. Cook for 4-5 minutes. (The potatoes will still be pale and not fully cooked.)
flow away. Take the potatoes out of the pot, use a fresh paper towel to absorb the moisture, and then cook the remaining batches. When all the potatoes are cooked at 300 degrees, turn the heat to 400 degrees. Add potatoes again in batches and cook until golden and crispy. Soak up the fries with paper towels.
Season and service. Sprinkle with Shanghai salt. Serve immediately.
seasoning: If you want to add seasoning, you need to add it immediately after the second French fries. Simply pickling them is a classic delicacy, but you can also add pepper, garlic salt, seasoning salt, chili powder, etc.
Oil temperature: Using a cooking thermometer is very helpful to ensure that your oil is hot enough. If your oil is too hot, the fries will burn before they are cooked. If the temperature is not high enough, the French fries will become saturated and soft and will not cook properly. If you don’t have an oil thermometer, you must observe it with your eyes.
When the oil reaches 350°-370°F, it is ready for frying. My best advice on how to fry without a thermometer is to figure out what your stove setting is to reach that range, and then adjust from there. For example:
- Starting with your dial, it’s about a medium setting. Let the oil heat up. Dip it in oil with wooden chopsticks or wooden spoon handle. If it hissed immediately, you are in the 350-370 range. If necessary, adjust the dial and retest.
- Once you are at the correct stage, pay attention to the exact position of your burner dial.
- To obtain a 300° range, reduce the dial slightly. There will be a sizzling sound after adding the fries, but not too much. After 5 minutes of frying, the French fries are still light in color. If they turn brown, the oil is too hot.
- To obtain a range of 400°, increase the dial slightly. The fries will sizzle immediately, but will not splash violently. You should be able to fry them a second time for 4-5 minutes to make them beautiful golden brown.
Other cooking methods
Don’t want to fry? Don’t worry-you can also air-fry or bake!
- Air fryer: Heat the fryer to 350°F. Soak and dry the fries, then stir with oil. Season if needed. Stir-fry for 7-8 minutes. Flip and fry for another 7-8 minutes. Repeat for other batches.
- bake: Soak the fries and pat dry. Spread the fries on a baking sheet lined with parchment paper. Drizzle with oil and bake at 425°F for 15-20 minutes. Turn it over and bake for another 10 minutes.
More cooking tips:
- The thinner you cut the fries, the faster they will cook. Vice versa, the thicker the fries, the longer the cooking time.
- When adding a new batch of French fries, the oil temperature will drop a bit. Adding too much French fries will lower the temperature too much.
Service and storage
With homemade French fries:
Serve your fries with one of your favorite dipping sauces. we love:
Advance and freeze: Follow the recipe in step 3. After frying the potatoes for the first time, you need to drain them and let them cool slightly. Then, spread them on the baking sheet and put them in the refrigerator. Once the fries are hard (approximately 40-60 minutes), transfer them to Ziploc. Freeze for up to 3 months. When you are ready to eat, just take them out of the refrigerator and fry them again to complete the recipe. Season and enjoy.
Leftovers: Leftovers can be stored in the refrigerator or freezer. If you store them in the refrigerator, quickly freeze them before transferring them to Ziploc. Fries in the refrigerator can be stored for 4-5 days. Frozen French fries can be stored for 2-3 months.
Reheat: Bake them at 350°F until they become hot and brittle. (About 10-15 minutes)
For more similar aspects, please try:
Course Side Dishes
Preparation time 2 hours and 15 minutes
20 minutes cooking time
Author Little Luna
- 5 pounds russet potatoes
- Vegetable oil or peanut oil for frying
- sea salt
To prepare the potatoes, peel them and slice them lengthwise, then cut each slice into French fries-sized sticks. Put the potatoes in a large bowl and cover with cold water. Soak for 2-3 hours.
When you are ready to cook, drain the water and place the potatoes on a baking sheet lined with paper towels, then blot them dry with extra paper towels.
Heat a few inches of oil to 300 degrees in a large pot, and then add the potato pieces in 3-4 batches to avoid crowding the pot. Cook for 4-5 minutes. (The potatoes are still pale and not fully cooked.) Take the potatoes out of the pot, use a fresh paper towel to soak up the moisture, and then cook the remaining batches.
When all the potatoes are cooked at 300 degrees, turn the heat to 400 degrees. Add potatoes again in batches and cook until golden and crispy. Soak up the fries with a paper towel and sprinkle with Shanghai salt. Serve immediately.