French fries may just be my favorite food ever. I know I’ve said that before about a LOT of different foods, but I’m serious this time. French fries. They’re the beginning and end of everything for me.
I don’t make homemade French fries as often as I should, but this past weekend I was itching to pull out my deep fryer, which I haven’t touched in about 9 months (way too long for this deep-fried foods loving girl). My deep frier is for sure the best gift I’ve ever received, and even if it doesn’t get as much use as it deserves, every time I use it takes me back to the first time I got it. It’s such a fun kitchen appliance to have, and using it still makes me feel like a kid again every single time.
There is an art to making homemade French fries, though. Yes, it’s super easy and not rocket science, but there a few key techniques I use to make sure I get super crispy fries every time. Here’s what I make sure to do:
- Soak the cut potatoes in cold water for a few hours before frying. Soaking helps to remove the starches on the potatoes, which allows them to crisp up. Skipping this step means sad, soggy fries and if we’re going to be eating French fries we’re going to make sure every calorie is worth it
- Double fry first at 300 degrees, and then again at 400 degrees. For crispy homemade French fries, it’s crucial that they are double fried. Frying them the first time gets the cooking process started, while the second fry seals in that crispy, golden exterior. Don’t skip this step.
- Liberally sprinkle finished French fries with seasoning. Find my recipe for homemade seasoned salt down below. It’s so good, I never make homemade fries without adding it!
For more details on how I make the best homemade French fries, check this out. A few dipping sauces I love to eat these with include: chipotle mayo, hummus, and garlic aioli, but you can’t go wrong with good ‘ole ketchup either! 🙂
- 3 lbs Russet Potatoes
- Vegetable Oil for Frying
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp paprika
- 1/2 tsp black pepper
- Peel and rinse the potatoes, then cut them into sticks. Place them in a large bowl and cover with cold water, then allow them to soak overnight (or at least 2-3 hours).
- Drain the water and lay potatoes on a baking sheet lined with paper towels. Blot potatoes with paper towels til dry.
- Heat a few inches of oil in a heavy pot to 300 degrees. Working in small batches, cook the potatoes for about 4 to 5 minutes per batch, or until soft. They should not be brown at all at this point! Remove each batch and drain them on fresh paper towels.
- Once all the potatoes have been fried at 300, turn up the heat until the oil reaches 400 degrees. When the oil's hot, start frying the potatoes in small batches again, cooking until the fries are golden and crisp. Remove from the oil and drain on paper towels.
- Sprinkle liberally with french fry seasoning, and dive in!
Adapted From: Pioneer Woman