Get restaurant-quality French Fries without leaving your kitchen with this recipe that guarantees fluffy centers and crispy outsides. It’s a side dish or snack the whole family can share!
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I never used to make my own french fries. That’s because, no matter what I did, I just couldn’t attain the quality, the taste, and the texture of what I could get at restaurants. If I wanted to serve my family fries, I would have to resort to the frozen foods section at the grocery store. Every cold bag I grabbed was an admission that I had indeed given up doing it myself.
Then after having eaten one too many frost-bitten fries, I decided to try… just one more time. I kept it simple. I was selective about which type of potato I would use. I read up on the science of it all, and what vinegar can do to help. Then I got to work. The result was nothing short of awesome!
Since then, and in light of my family’s wholehearted approval, this is how I make fries. All the fries. I don’t go near the freezers at the store (at least, not for fries) and, what’s more, whenever I order fries at a restaurant, I think to myself, I’d rather be eating my own…
Are Homemade French Fries Healthy?
Potatoes are good for you, as they contain minerals, vitamins, and carbs. But some diets don’t allow them, so be aware of that if you plan on serving them to others. We cook them in canola oil because of its high smoke point but that comes with a lot of calories. The jury, however, is still out on whether canola oil is in fact bad for you. While it’s low in saturated fat, some say it can lead to heart disease, obesity, even Alzheimer’s. It is suitable for gluten-free and vegetarian diets. If you used, say, avocado oil and apple cider vinegar instead of canola and white, this recipe would be paleo.
Which Potatoes Could I Use?
I use Russets, as they are high in starch and low in moisture. This results in fluffy fries that crisp up nicely on the outside. You can, however, change things up according to your preferences. Idaho potatoes are similar to Russets and make a fine substitute if they all you have at your disposal. Yukon Golds, on the other hand, have a creamy texture and buttery taste. They aren’t as starchy as Russets, so they won’t be as flaky and fluffy, but that’s not necessarily a bad thing.
INGREDIENTS
- 2 lb. Russet potatoes
- 2 tbsp white vinegar
- 1 tbsp kosher salt
- 4 cups canola oil
- salt (to taste)
INSTRUCTIONS
Prep
Peel and slice potatoes into fries, keeping them in water to avoid browning.
Rinse
Wash the fries to remove starch, ensuring crispiness.
Simmer
Boil the fries with vinegar and salt to tenderize without breaking.
Dry
Spread fries to cool and dry.
Fry
Cook fries in hot oil until they’re crispy and golden.
Season
Salt those golden fries.
Devour!
FAQs & Tips
Cooled fries can be stored in an airtight container for up to three days in the fridge. If you want to freeze them for up to three months, you can. You’ll want to flash-freeze them first, though, to prevent them from freezing to each other. Do this by laying them out separately on a baking sheet then inserting the whole thing in the freezer for an hour. Now you can put them in an airtight container or Ziploc bag without worrying they’ll form a frozen potato clump. You can re-heat them from frozen in the oven or air fryer.
This is a matter of preference, though I tend to think of french fries with their skins intact as British “chips”, and are cut into wedges rather than fries to maximize the amount of skin on each. From a nutrition standpoint, the skin does contain fiber and extra nutrients you may appreciate. Just be sure to scrub your potatoes well to remove any debris.
No, it’s not necessary. We do this, though, to “cook” the insides of the potatoes, ensuring they have adequately softened, each and every one of them. We dry them then we deep-fry them so that the exterior can crisp up. If you don’t want to do this step, you don’t have to. The important thing is that you soak them in water to remove the excess starch then dry them thoroughly. You can also go about it another way: frying them twice instead of boiling then frying them. The first fry (done at a lower temperature) serves the same purpose as the boiling: to cook the insides. The second fry crisps up the outside.
Serving Suggestions
If you’re having your french fries as a snack, you can top them with any number of ingredients. Potatoes are pretty cool that way. The usual condiments—ketchup, mustard, mayonnaise, ranch, barbecue sauce, salt & vinegar—all apply. Fancy something fancier? Make poutine with gravy and cheese curds. Or chili fries, if you have leftover chili on hand. You can also shred some cheese or pour melted cheese over top. If you are serving fries as a side, you’re probably already aware of what they work well with: burgers, fried fish, hot dogs, chicken fingers, steak (just call them frites!), even mussels provide a lovely sauce in which to dip your fries.
Perfect Crispy French Fries
Ingredients
- 2 lb. Russet potatoes
- 2 tbsp white vinegar
- 1 tbsp 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.
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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.
-
Heat the canola oil in a large pot to 375 degrees F. Fry the potatoes in batches until golden brown and crispy.
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Drain the fries on a paper towel-lined plate and season with salt while they’re still hot. DEVOUR!
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