Making French Fries: Deep Fryer Alternatives

French fries are a beloved snack and side dish, but not everyone has access to a deep fryer to make them at home. The good news is that it is possible to make delicious french fries without one! There are several alternative methods you can use to achieve crispy, golden homemade french fries. These include using an air fryer, baking them in the oven, or frying them on a stovetop. Each method has its own advantages and variations, but they all deliver tasty results. So, if you're craving french fries but don't have a deep fryer, fear not! You can still enjoy this treat by using one of these alternative techniques.

Using an air fryer

Air fryers are a great alternative to deep frying, as they use a fraction of the oil that traditional fryers need. They cook by circulating ultra-hot air around the food, so think of them as mini convection ovens.

Ingredients:

• 4 medium baking potatoes (6 to 8 ounces each)
• 1 tablespoon vegetable oil
• Salt to taste

Method:

• Preheat the oven to 200°F.
• Peel the potatoes if desired. To prevent darkening, you can immerse peeled potatoes in a bowl of ice water until you are ready to cut them.
• Cut the potatoes into 1/2-inch-wide strips. Return the strips to the ice water.
• When ready to fry, drain the potatoes and place them on paper towels. Pat them dry.
• Place the potatoes in a large bowl and toss them with the vegetable oil.
• Place half of the potatoes in the basket of the air fryer.
• Set the air fryer to 400°F. Fry for 12 to 15 minutes, or until tender and browned to your liking, shaking the basket once during cooking.
• Place the air-fried potatoes in a shallow baking pan and sprinkle with salt. Keep them warm in the oven while you fry the remaining potatoes.

Tips:

• For the best homemade French fries, choose Russet or Idaho potatoes (high-starch potatoes). You can also use Finnish yellow, Yukon gold, or other all-purpose potatoes. Low-starch potatoes, such as round red or white potatoes, are the least suitable.
• It is important to use an oil suitable for deep-frying. Oils with a smoke point of 396°F to 414°F work well for deep-frying and include canola, peanut, vegetable, avocado, and sunflower oils.
• You can also experiment with different seasonings. Try herb and spice blends, or grated dry cheeses such as aged Asiago, Parmesan, or Dry Jack.

Stovetop frying

Preparation

Start by gathering your ingredients: potatoes, oil, and salt. You can use any type of potato, but starchy potatoes like Russet or Idaho potatoes are ideal for making French fries. You can also use sweet potatoes if you prefer. For the oil, select a vegetable oil with a smoking point over 400°F, such as peanut, corn, safflower, or sunflower oil. Canola oil is another good option.

Peel the potatoes if desired. If you are using Russet potatoes, cut off both ends and then cut straight down each side to create a rectangular shape. Cut the potato into ¼" to ⅜" thick strips. If you prefer thinner fries, you can cut them into ⅓" to ½" thick slices. Soak the potato strips in a bowl of ice water while you heat the oil. This helps remove excess starch and prevents the potatoes from sticking together.

Heating the Oil

In a heavy, deep saucepan, heat the oil to 365°F (peanut oil) or 375°F (other types of oil). Make sure the pan is no more than half full. You can use a deep-frying thermometer to monitor the oil temperature.

Frying the Potatoes

Drain the potato strips and pat them dry with paper towels. Place the potatoes in the hot oil, making sure they are in a single layer and not overlapping. Fry in batches if necessary. Fry the potatoes for about 7 to 9 minutes, or until they are tender in the centre and just starting to colour and blister. Use a slotted spoon or ladle to carefully remove the fries from the oil and place them on paper towels to drain.

Seasoning and Serving

Sprinkle the fries with salt, or your desired seasonings. You can also add other seasonings like herb and spice blends, or grated dry cheeses such as Parmesan. Serve the fries immediately while they are still hot and crispy.

Tips for Success

• Cut the potatoes into uniform-sized strips to ensure even cooking.
• Keep the oil temperature constant by using a heavy, flat-bottomed pan and monitoring it with a thermometer.
• Don't overcrowd the pan to maintain the oil temperature and ensure even cooking.
• For extra crispy fries, consider frying them twice: once at a lower temperature to cook the potato, and then again at a higher temperature to crisp them up.

Oven-baking

Preparation:

Before you begin, preheat your oven to 425°F (220°C). You will also need to peel the potatoes unless you prefer to keep the skin on for extra texture and appearance.

Step 1: Cut the Potatoes:

Cut 2 large baking potatoes (about 1 pound or 450 grams in total) into thin wedges or fries of uniform size. Cutting the potatoes into similar sizes will ensure even cooking. Aim for a thickness of around 1/4 inch for that classic French fry shape.

Step 2: Season the Potatoes:

Place the potato wedges in a resealable plastic bag. Spray the potatoes with nonstick cooking spray, or toss them with a small amount of oil to coat them lightly. This will help the seasonings stick to the potatoes and promote crisping.

For seasoning, combine 1/4 cup of grated Parmesan cheese, 1/2 teaspoon of paprika, and 1/8 teaspoon of pepper in a small bowl. You can also add other spices or herbs of your choice, such as rosemary, thyme, or garlic powder. Close the bag and shake it to evenly coat the potatoes with the seasoning mixture.

Step 3: Arrange on a Baking Sheet:

Spread the seasoned potatoes in a single layer on a baking sheet or tray. Make sure they have some space between them to ensure even cooking and crisping.

Step 4: Bake:

Place the baking sheet in the preheated oven and bake for about 30 minutes, or until the potatoes are crisp and tender. To ensure even cooking, you may need to turn or toss the potatoes halfway through the baking process.

Step 5: Serve:

Remove the French fries from the oven and sprinkle them with salt, if desired. Serve them hot with your favourite condiments, such as ketchup or dipping sauce.

Tips for the Best Oven-Baked French Fries:

• Choose the right potato: Opt for starchy potatoes like Russet or Idaho potatoes for the classic French fry texture. Other options include Finnish yellow, Yukon gold, or other all-purpose potatoes. Avoid low-starch potatoes like round red or white potatoes.
• Soak the potatoes: Before cutting the potatoes, you can soak them in cold water for a while to remove excess starch and prevent them from sticking together during baking.
• Don't overcrowd the baking sheet: For even cooking and crisping, make sure the potatoes are in a single layer with some space between them. If needed, use multiple baking sheets or bake in batches.
• Experiment with seasonings: In addition to salt and pepper, feel free to experiment with different seasonings and spices to find your favourite flavour combinations.

Choosing the right potato

The type of potato you use is important when making French fries. You want to use a high-starch potato, such as Russet or Idaho potatoes. These potatoes are dense and have less moisture, which is key to avoiding soggy fries. Yukon gold potatoes are also an option, as they are an all-purpose potato that can be used for frying.

You should avoid waxy potatoes like red-skinned, new, or fingerling potatoes. Their high moisture and sugar content make them unsuitable for deep frying, and they will result in limp and soggy fries that can darken too quickly.

If you are in Australia, the best potato to use is Sebago. In the UK, Maris Piper or King Edward potatoes are your best bet.

When choosing potatoes, look for large, oval-shaped ones, as these will give you the nice, long French fries that you desire.

Preparing the Potatoes

Once you've chosen the right type of potato, it's important to cut them into straight, even strips that will fry evenly. Cut the potato into a rectangular shape by first cutting off both ends and then cutting straight down each side to make a flat surface. Cut the potato into 1/4- to 3/8-inch strips. If you want thinner fries, cut them into 1/4" thick slices, stack 2 or 3 slices, and then cut into batons.

After cutting, place the potato strips in a bowl of ice water to prevent them from darkening. You can also add a little lemon juice to the water to help the potatoes maintain their colour. Once you're done cutting, rinse the potatoes under cold water to remove excess starch. Then, place them back into a bowl of ice water and refrigerate for at least 30 minutes. This step helps to remove starch and sugars that can cause the fries to brown too quickly.

Before frying, make sure to thoroughly dry the potatoes with paper towels. This step is critical to achieving the perfect crispy texture.

Choosing the right oil

When making french fries, the oil you use is important. You need an oil with a high smoke point that can handle the heat of deep frying and impart good flavour to the fries.

Smoke Point

The smoke point of an oil is the temperature at which it breaks down into gaseous products and starts to smoke. Using an oil with a low smoke point is dangerous as it can ignite when it comes into contact with a flame. It will also start to smoke and impart a burnt flavour to your food.

Flavour

You want an oil with a neutral flavour that won't overpower the taste of the potato. Oils with a strong flavour, such as extra virgin olive oil, are not suitable for making french fries.

Recommended Oils

• Vegetable oil is a good, widely available, and affordable option. It has a smoke point of 400-450°F, so it can easily handle the heat required for deep frying. It is made from ingredients without strong flavours, such as soybeans, canola seeds, and sunflower seeds, and is refined to remove any bitter notes.
• Canola oil is another good option with a smoke point of 400°F. It is favoured by some fast-food chains, such as Burger King.
• Sunflower oil has a high smoke point and a neutral flavour, making it a good choice for french fries.
• Corn oil has a great smoke point and a good flavour, according to one source.
• Safflower oil is recommended by one source due to its high smoke point.
• Soybean oil is used by McDonald's and has a high smoke point.
• Refined peanut oil is flavourful, with a high smoke point, and is excellent for achieving a crispy texture. It is favoured by fast-food chains like Chick-fil-A and Five Guys. However, peanut oil may not be suitable for those with peanut allergies.
• Refined avocado oil has a very high smoke point of 520°F and is packed with healthy fats and nutrients. However, it is expensive and may not be readily available.

Oils to Avoid

• Olive oil has a low smoke point and a strong flavour, making it unsuitable for deep frying.
• Flaxseed oil has a low smoke point.
• Coconut oil has a low smoke point.
• Walnut oil has a low smoke point and a strong flavour.
• Sesame oil has a low smoke point and a strong flavour.
• Unrefined oils are more likely to have low smoke points and strong flavours, so they are not recommended.

Frequently asked questions