Homemade fries take a little time to make, but they are so much tastier than frozen and I thought I would share my method for making them. I like this method because the fries come out perfectly cooked and they are pretty quick to make when ready to eat.
I use the double fry method, which is where you fry the cut potatoes once at a lower temp to just barely cook them. Then you fry a second time at higher heat when ready to eat, which gives a nice crispy and well cooked fry. I additionally freeze the fries overnight after the first fry, which helps to give them a soft interior and has the bonus of making the fry part of the meal super fast when you are making dinner because you just need to fry each batch for 2-3 minutes to brown them up.
Another tip is to soak the cut potatoes in water for 30 minutes up to a few hours before the first frying which helps to remove some of the starch. After soaking, dry the fries well, heat the oil to 300 and fry for about 4 minutes. Drain on paper towels, cool, and place on a parchment lined baking sheet for freezing. Then heat oil to 375 when ready to cook and drop them in for 2-3 minutes or so, until golden brown.
Homemade French Fries
Ingredients
- 6 russet potatoes cut into sticks
- oil for frying
- salt
Instructions
- Cut potatoes and immediately put into a large bowl of cold water. Cut potatoes will turn an ugly grey if left out in the air. Allow to soak for 30 minutes up to a few hours then drain and dry on paper towels. Heat a large, deep pot of oil to 300 and fry small batches of fries for 4 minutes, keeping the oil at 300. They won't brown, just get partly cooked.
- Drain and cool on paper towels, then move to a parchment lined baking sheet and arrange fries so they mostly aren't touching much so you can fry small batches later. Freeze for 1 hour or overnight.
- Heat oil to 375. Fry small batches of frozen fries for 2-3 minutes until golden. Drain on paper towels and sprinkle with salt. Serve immediately.
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