Marianne Martinez
French fries are a popular side dish, but making them at home can be a challenge. Many people opt for the convenience of buying them from a restaurant or drive-through rather than frying them themselves. However, homemade pan-fried French fries are easier to make than you might think. The key to success is using the right type of potato and oil, as well as a double-frying technique. This method involves frying the potatoes at a lower temperature first and then increasing the heat for a second fry to achieve the perfect crispiness. While frying pans are typically used for shallow frying, it is possible to use them for French fries by adjusting the temperature and frying in batches.
| Characteristics | Values |
|---|---|
| Type of potato | Starchy, floury potatoes such as Russet (Idaho), Sebago, Maris Piper or King Edward |
| Oil temperature | First fry at 325°F, second fry at 375°F |
| Oil type | Safflower oil, peanut oil, canola oil, soybean oil, vegetable oil, or duck fat |
| Pan type | Cast-iron skillet |
| Fry method | Double-fry |
| Soaking | Soak cut potatoes in cold water for 30 minutes to 24 hours |
| Storage | Store in an airtight container in the fridge for up to 5 days |
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What You'll Learn
The double-fry method
To begin, cut your potatoes into fries of your desired thickness. It is recommended to use starchy, floury potatoes such as Sebago, Maris Piper, or King Edward. Soaking the cut potatoes in cool water for at least 30 minutes to 24 hours helps remove excess starch and prevents them from oxidizing. After soaking, rinse the potatoes under cool water and lay them out on a towel to dry.
For the first fry, heat oil in a heavy-duty pot or a deep frying pan to a temperature of around 325°F (162°C). You will need enough oil to fully submerge the potatoes, or at least have 1 inch of oil above them. Add the potatoes to the hot oil and par-cook them until they are light brown. This step should take around 5 to 7 minutes. The purpose of the first fry is to cook the interior of the potato, so it is important not to overcook them at this stage.
Remove the potatoes from the oil and let them drain on a rack or paper towels. Increase the heat of the oil to 350°F to 375°F (176°C to 190°C). For the second fry, add the potatoes back to the hot oil and cook for an additional 2 to 3 minutes, stirring frequently, until they are golden brown.
Remove the french fries from the oil, shake off any excess, and season with salt and pepper while they are still hot. The salt will stick better to the fries when they are hot. Serve immediately with your favorite dipping sauces, such as ketchup, mayonnaise, or aioli.
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Pan and oil types
When it comes to making French fries on a stovetop, the type of pan and oil used can impact the cooking process and the final texture of the fries.
Pan Types
A cast iron skillet or frying pan is typically used for stovetop French fries. These pans are ideal as they retain heat effectively, ensuring even cooking. However, any frying pan with a thick base can be used. For safety, choose a pan with deeper sides to prevent oil splatter.
Oil Types
The choice of oil depends on the desired flavour and texture of the French fries.
- Vegetable or Canola Oil: These are neutral-flavoured oils that will not overpower the taste of the fries. They can be reused up to four times without straining, making them a convenient and cost-effective option.
- Beef Tallow, Duck Fat, or Lard: These fats produce superior flavour and durable crispiness. However, they may not be as easily accessible or affordable as other options.
- Soybean Oil and Other Frying Oils: While these oils will work, the fries may not stay crispy for as long, and they may become soggy faster.
- Peanut Oil: Peanut oil can also be used, but it may require a longer cooking time to achieve the desired colour and texture.
It is important to note that the amount of oil used should be sufficient to cover the potatoes during frying. Typically, around 4 cups of oil or fat is recommended.
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Potato preparation
The type of potato you use is important. Starchy, floury potatoes are best for crispy fries. In Australia, Sebago potatoes are a common choice, while in the UK, Maris Piper or King Edward potatoes are recommended. You can also use russet potatoes, which are standard baking potatoes, or Yukon golds, which have a creamier texture and crispier exterior.
Before cutting the potatoes, scrub them thoroughly. You can peel them if you prefer, but it is not necessary. Cut the potatoes into sticks about 1/4-inch wide. Soak the cut potatoes in very hot tap water for 10 minutes. This step helps to remove excess starch, which can lead to soggy fries. After soaking, dry the potatoes thoroughly using a clean towel.
At this point, you can season the potatoes with salt, garlic powder, dill weed, onion powder, and pepper, tossing them to ensure an even coating. You can also add other seasonings of your choice, such as rosemary salt, fries seasoning, or nori seasoning. However, if you plan to blanch the potatoes in salted water, go easy on the salt seasoning.
Once your potatoes are cut and seasoned, you can proceed to frying them in your frying pan.
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Oil temperature
The oil temperature is a crucial factor in achieving the perfect french fries. The general consensus is to use the double-fry method, frying the potatoes first at a lower temperature and then again at a higher temperature. This ensures that the potatoes are cooked through and then crisped up.
For the initial fry, the oil temperature should be lower, around 300°F to 325°F. This temperature allows the interior of the potato to cook and soften without taking on any colour. The potatoes should be fried for about 5 minutes at this temperature, depending on their thickness.
After the first fry, the oil temperature can be increased to 350°F to 375°F. The potatoes will be fried for a shorter time at this higher temperature, typically around 3 minutes, until they are golden brown and crispy.
It is important to note that the oil temperature may need to be adjusted slightly based on the thickness of the potatoes. Thicker potatoes may require a slightly longer cooking time at the lower temperature to ensure they are fully cooked through.
Additionally, the type of oil used can also impact the temperature. Different oils have different smoking points, so choosing an oil with a high smoking point, such as safflower oil, peanut oil, canola oil, or soybean oil, is recommended.
By using the double-fry method and adjusting the oil temperature accordingly, you can achieve french fries that are fluffy and tender on the inside, while being crisp and crunchy on the outside.
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Seasoning and serving
First, let's talk about seasoning. Salt is the most common seasoning for fries. You can add salt to the water when soaking the potatoes to ensure they are seasoned all the way through. You can also add salt to the fries after cooking while they are still hot, ensuring the salt sticks to the fries. Other seasonings you can use include black pepper, beef tallow, duck fat, or lard.
Now, onto serving. French fries are best eaten when fresh. If you have extras, you can reheat them in a 350-degree F oven for about 10 minutes, or until warm and crisp. If the fries are frozen, you may need to cook them for 5 minutes longer. You can also reheat frozen fries in the oven at 450 degrees Fahrenheit for 12 to 15 minutes, flipping them once during baking. To prevent your fries from getting soggy, ensure they cool down completely before storing them in an airtight container in the fridge for up to 5 days.
French fries are versatile and can be served with a variety of dishes, including turkey burgers, cheesesteak sandwiches, chicken cordon bleu paninis, or a Parisian croque madame. They can also be enjoyed plain or with a variety of sauces, including ketchup, mayonnaise, aioli, or nacho cheese sauce.
Some creative ways to serve your fries include:
- Making smash burger sliders and serving them with fries cooked in a disposable foil baking pan on a Blackstone griddle (oil at 400 degrees F).
- Boiling cut-up potatoes for 10-15 minutes, then draining and mixing with oil, salt, and pepper, and baking at 400 degrees F for 30-45 minutes.
- Soaking the potatoes in water with aromatics before frying.
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Frequently asked questions
Yes, you can cook French fries in a frying pan.
The best type of potato for making french fries is a high-starch variety such as Russet (also known as Idaho) potatoes. These potatoes are dense and don't contain much moisture, reducing the likelihood of soggy fries.
Safflower oil is one of the healthiest oils for frying, but other options include peanut oil, canola oil, soybean oil, vegetable oil, or duck fat.
The double-fry method is recommended for French fries. First, fry the potatoes at a lower temperature to cook them through. Then, increase the heat and fry them a second time to achieve a crispy exterior.
