Homemade French Fries, your favorite restaurant staple at home!
One of my favorite side dishes to order out at a casual restaurant or BBQ joint are fries. BUT, they have to be hand-cut fries or I’m not into it.
To me, there is nothing better than homemade french fries.
With a crispy exterior and soft, almost creamy inside… they are just so addictive to me!
Slap me a bottle of homemade ranch on the table and I am in Heaven! OR, this chili cheese fry dip *cue the church choir music*!
Recently, I picked up a countertop deep fryer. This is the specific model I got (affiliate link used). And I. AM. IN. LOVE.
Not only can I make homemade fries whenever I want, oh no… the possibilities are endless with this baby!
Making your own fries at home might seem intimidating but, as long as you have this technique down there really isn’t anything to it!
All you need are a few russet potatoes. You can peel them or, for a rough look (and, if you’re lazy like me), leave the skins on but scrub the heck out of them until they are nice and clean.
Then, you just cut them up into fry shape, trying your best to make them as close to the same size as possible. I cut them about 1/2 inch size.
The bigger they are, the longer they take to cook and vice versa. Keep that in mind.
The, they get fried the first time at 320*. Yes, they are fried twice. The first fry cooks them without burning and this is where they get their creamy texture.
The second fry is at 375* and is considered a flash fry, they don’t stay in as long. This makes the outside niiiice and crispy.
Season them up and you’re done! It’s really that easy.
If you liked this recipe please visit my other potato recipes:
- 4 russet potatoes, peeled or scrubbed clean
- peanut oil for frying (recommended, but use the oil you prefer to fry)
- Season Salt
- Kosher Salt
- Preheat deep fryer to 325 degrees.
- Cut potatoes lengthwise into about ½ inch sticks. Place cut fries into cold water until ready to fry.
- Take the fries out of the water in batches and dry them off with a clean kitchen towel. CAREFULLY place them into the hot oil using a fry basket and cook for 12-15 minutes. There should not be a lot of color on the fries at this point. You will need to fry in batches.
- Shake off excess oil and dump fries out onto a wire rack that is sitting on a sheet tray.
- Turn up the heat on the fryer to 375 degrees. Again, carefully place the fries back into the fryer using the fry basket. Cook for 2-5 minutes, until the exterior is golden brown and crispy.
- Shake off excess oil and dump back onto the wire rack. Immediately season with season salt and kosher salt to your taste.
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