How To Make French Fries Recipe

Many people love to indulge in French fries, and making them at home is so simple. I start with 4 large russet potatoes.

I choose them because their high starch content and fluffy texture make them excellent frying potatoes. I use 3 cups of vegetable oil to deep-fry the potatoes in 2 batches.

I ensure the first batch gets an uninterrupted 7 minutes of frying time. I top the brightly gilded fries with salt.

I think it’s important to use just the right amount. I then use a very slight amount of black pepper to kick things up a notch.

And, oh yeah! These fries are ridiculously good.

Ingredients

Russet Potatoes:
The ideal fry has a high carbohydrate content, which is good for producing a crispy French fry.

Vegetable Oil:
Delivers key fats and keeps frying temperatures consistent.

Salt:
Boosts taste, but use in moderation for health.

Black Pepper:
Imparts a zesty flavor, is rich in antioxidants.

Ingredient Quantities

• 4 large russet potatoes
• 3 cups vegetable oil, for frying
• Salt, to taste
• Optional: black pepper, to taste

Instructions

1. Rinse the russet potatoes in cold water and scrub off any dirt.

2. Cut the potatoes into even strips, approximately 1/4 inch thick.

3. Submerge the cut potatoes in a bowl of cold water for not less than 30 minutes and preferably for 2 or more hours.

4. Drain the potatoes and dry them very thoroughly with a clean kitchen towel or paper towels.

5. In a deep fryer or large, heavy-bottomed pot, heat the vegetable oil to 325°F (165°C).

6. In batches, for roughly 4-5 minutes, fry the potatoes until they give the impression of being slight, soft mountains but are not yet brown. Remove them with a slotted spoon and allow them to drain on paper towels.

7. Raise the oil temperature to 375°F (190°C).

8. Heat the oil again and fry the potatoes, divided into batches, for 2-3 minutes. They should come out golden and crisp.

9. Take the fries from the oil and drain them on new paper towels.

10. Salt the hot fries, adding black pepper if you like. Serve them right away.

Equipment Needed

1. Cutting board
2. Chef’s knife
3. Large bowl
4. Clean kitchen towel or paper towels
5. Deep fryer or large, heavy-bottomed pot
6. Thermometer (for checking oil temperature)
7. Slotted spoon
8. Measuring cups

FAQ

• Q: Can I use a different type of potato for French fries?A: Yes, while the preferred potato for this recipe is the russet potato, if you need to substitute it, you can use Yukon Gold or red potatoes. These tend to give a creamy interior, which might make a good substitute for the russet potato in this recipe.
• Q: What’s the best way to cut the potatoes?A: For the best results, cut the potatoes into even, narrow strips. The tools you can use include:
  • A mandoline slicer, which allows for smooth, quick, and easy slicing.
  • A sharp chef’s knife.
• Q: Should I soak the potatoes before frying?A: To make fries that are more crispy, soak the potatoes in water for at least 30 minutes. This draws out the excess starch and makes them taste better.
• Q: How do I know when the fries are done?A: When they are crisp on the outside and golden brown, the fries are ready. They take about 5-7 minutes per batch to reach that point, but the timing can vary.
• Q: How do I keep the fries from getting soggy?A: The oil must be hot (about 350°F or 175°C) before the fries go in and should be kept at that temperature while the fries are cooking. Do not jam the pan full; the fries need room and hot oil to do their thing. Drain the fries very briefly on paper towels. Don’t let excess oil accumulate on the fries.
• Q: Can I bake the fries instead of frying them?Q: Can you bake them? If so, at what temperature and for how long?
• Q: How can I add more flavor to the fries?Don’t just add salt—get creative and think about what flavors you can bring out with spices. Paprika and garlic powder are two great options, but you could also get fancy and add a sprinkle of parmesan cheese.

Substitutions and Variations

Substitutions for potatoes: Sweet potatoes or Yukon gold potatoes work well in any dish that calls for potatoes because they offer a different flavor and texture.
Cooking oil: Use canola oil, peanut oil, or sunflower oil for frying as alternatives.
Try sea salt, garlic salt, or seasoned salt for added flavor.
Black pepper: Choose white pepper, cayenne pepper, or smoked paprika for a different flavor.