Have you ever tried making French Fries at home and they came out brown, greasy, and soggy? No one likes a soggy French Fry. The most memorable French Fries are the kind that have a crispy exterior and fluffy interior. The secret to getting fries that are super crispy on the outside is by double frying them. There are a couple of key techniques to get the perfect French Fry at home:
Rinsing the Potatoes: Rinsing the cut potatoes in cold water helps remove excess starch, which can cause the fries to become gummy during frying or brown too fast during frying.
Par-cooking: The initial frying at the lower temperature (325°F or 160°C) partially cooks the potatoes, making them tender inside. It also removes surface moisture, allowing for a better crisp when they are fried a second time.
Resting: Allowing the partially fried fries to rest while you increase the oil temperature ensures that they cook evenly during the final frying. This resting period also helps the exterior of the fries to dry out further, leading to crispiness during the second fry.
Double Crisp: The second frying at the higher temperature (375°F or 190°C) creates a crisp, golden-brown exterior while locking in the moisture inside. This double-fry method ensures that the fries are both crispy on the outside and fluffy on the inside.
Immediate Salting: Sprinkling the fries with salt while they are still hot helps the salt adhere to the surface, enhancing the overall flavor.
These Homemade French Fries are a classic indulgence, perfect for sharing with friends and family. The extra effort of double frying pays off with a superbly crisp and satisfying result.
Homemade French Fries
Ingredients
- 4 large russet potatoes
- vegetable oil for frying
- salt to taste
Instructions
- Start by washing, peeling, and cutting the russet potatoes into ¼ inch sticks. You can use a sharp knife or a mandolin slicer for even and consistent cuts.
- Rinse the potato strips in cold water to remove excess starch. This helps the fries become crispier during frying. After rinsing, pat them dry thoroughly with a clean kitchen towel or paper towels.
- In a large, deep pot or a deep fryer, heat the vegetable oil to 325°F (160°C). Use enough oil to submerge the fries completely.
- Carefully add a batch of potato sticks to the hot oil, making sure not to overcrowd the pot. Fry them for about 4-5 minutes, or until they are lightly golden but still slightly soft in the center. Remove them from the oil and drain on paper towels.
- Increase the oil temperature to 375°F (190°C).
- Once the oil is at the higher temperature, return the partially fried potato sticks to the hot oil in batches. Fry for an additional 2-3 minutes or until they are golden brown and crispy.
- Use a slotted spoon or a wire mesh strainer to remove the double-fried fries from the oil and transfer them to a plate lined with paper towels to drain any excess oil. Sprinkle with salt immediately while they are still hot.
- Serve your fries hot and crispy. You can enjoy them with ketchup, mayonnaise, or your favorite dipping sauce.
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