Get restaurant-quality fries with this recipe that guarantees fluffy centers and crispy outsides!
There was a time I had given up on homemade French fries. No matter what I did, I just couldn’t attain the taste and texture I knew from restaurants – that perfect balance of crunchy outside and tender, pillowy inside without a hint of oily flavor. If I wanted to serve fries at home I’d resort to a bag of them from the frozen foods section at the grocery store. Every cold bag I grabbed was an admission that I’d given up on making them from scratch.
Then, after eating one too many frost-bitten fries, I decided to try making my own just one more time. I kept it simple. I was selective about which type of potato I used. I read up on the science of it all, and what a two-step cooking process can do. Then I got to work. The result was nothing short of awesome!
Since then, and in light of my family’s wholehearted approval, the recipe here is how I make fries. No more freezer fries, and when I order fries at a restaurant I often think to myself, I’d rather be eating my own…
Are Homemade French Fries Healthy?
These homemade fries are fabulously tasty and made with just a few simple ingredients. But hey, they’re deep-fried, meaning we’re not expecting them to get any gold stars for their nutritional profile. That said, making them at home does have a few advantages over eating them out. One is that you can control the kind of oil you use. This recipe uses canola oil, but if that’s not an oil you prefer you can opt for any other oil with a high smoke point, like avocado oil, light olive oil, or safflower oil. You can also control the amount of sodium in the fries. If you want less sodium you can omit sprinkling these fries with salt after they’re cooked – the trace amount you get from brining them will make them plenty tasty. And remember that while potatoes themselves are a vegetable with a good amount of vitamins and minerals, they’re also high in carbohydrates so they’re not a good choice for anyone looking to minimize their carb intake.
Which Potatoes Should I Use?
I use russet potatoes, sometimes called Idaho potatoes, for French fries since they’re high in starch and low in moisture. This results in fries that are fluffy and tender inside and nicely crisp on the outside. You can, however, change things up according to your preferences. Yukon Golds have a creamy texture and buttery taste; they’re not as starchy as russets, so the fries won’t be as flaky and fluffy, but that’s not necessarily a bad thing.
How Do I Store French Fries?
Cooled fries can be stored in an airtight container for up to 3 days in the fridge. If you want to freeze them for up to 3 months you can. You’ll want to flash-freeze them first, though, to prevent them from freezing to each other. Lay them out in a single layer on a baking sheet and freeze until solid, then transfer to an airtight container or zip-top freezer bag. You can reheat them from frozen in a 350 degree F oven or air fryer.
Serving Suggestions
You can top your fries with any number of ingredients – the neutral potato is pretty cool that way! The usual condiments — ketchup, mustard, mayonnaise, ranch, barbecue sauce, salt & vinegar — all apply. Fancy something fancier? Make Canadian poutine with gravy and cheese curds smothering them. Or chili fries if you have leftover chili on hand. You can also shred some cheese or pour melted cheese over top. Or just serve them plain with your favorite burgers, fried fish, chicken fingers, steak (just call them frites!), or even mussels.
Recipe
Ingredients
- 2 pounds russet potatoes
- 2 tablespoons white vinegar
- 1 tablespoon kosher salt
- 4 cups canola oil
- Salt to taste
Instructions
- Peel the potatoes and cut them into 1/4-inch-thick fries. Keep them submerged in water to prevent browning.
- Rinse the cut fries in a colander under cold water for about 20 seconds to remove excess starch.
- In a large pot, combine the fries with cold water, vinegar, and kosher salt. Bring to a boil, then simmer until the fries are tender but not falling apart, about 10 minutes.
- Carefully remove the fries and spread them out on a kitchen towel to dry and cool for 5 minutes. Pat the fries completely dry.
- Heat the canola oil in a large pot to 375 degrees F. Make sure the fries have no water clinging to them or the oil could spatter. Fry the potatoes in batches until golden brown and crispy.
- Remove the fries with a slotted spoon and drain them on a paper towel-lined plate. Season with salt while they're still hot.
Hi, I want to try this recipy, can I cut and Cook them in advance, like 3-4 hours earlier before frÃinu
sincerely
Óskar
Hey Óskar! Yes, you can absolutely boil and dry the fries a few hours ahead—just keep them in the fridge and fry right before serving.