Tiffany Haney
There are few things more satisfying than biting into a crispy, golden homemade French fry. The key to making perfect fries is to double fry them. Before frying, cut the potatoes into fries, then soak them in ice water for a couple of hours or overnight. This pulls out excess starch, resulting in crispier fries. After drying the potatoes, heat oil in a deep fryer to 300–375°F (175–190°C) and fry the potatoes for 5–6 minutes. Drain the fries on paper towels and let them cool for 5 minutes. Then, increase the heat to 375–400°F (200°C) and fry for another 3–5 minutes until golden brown. Blot the fries with a paper towel, season with salt, and serve with ketchup or fry sauce.
Characteristics and Values Table for Cooking Potato Fries in a Deep Fryer
| Characteristics | Values |
|---|---|
| Potato Type | Extra-large russets |
| Potato Preparation | Soak in brine, sugar and water or ice water for at least 1 hour or up to 12 hours |
| Oil Type | Beef tallow, duck fat, soybean oil, vegetable oil, canola oil |
| Oil Temperature | 300-375°F for the first fry, 400°F for the second fry |
| Fry Time | 5-6 minutes for the first fry, 1-5 minutes for the second fry |
| Seasoning | Salt, pepper, Old Bay, white pepper, Cajun seasoning, Italian seasoning |
| Serving Suggestions | Ketchup, fry sauce |
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What You'll Learn
Soak potatoes in water for at least an hour or overnight
Soaking potatoes in water before frying is a crucial step in achieving the perfect French fry. While it may seem like an unnecessary step, soaking potatoes helps draw out excess starch from the middle of the potato, resulting in a sturdier, crispier fry. The longer you soak the potatoes, the crispier they will be when fried.
When soaking potatoes, it is best to use cold or ice water. This is because cold water is more effective at removing starch from the surface of the potato. You can soak the potatoes for as little as 15 to 30 minutes, but if you have the time, it is recommended to soak them for at least an hour or even overnight for the best results. If you are soaking them for an extended period, it is best to keep them in the refrigerator.
While some recipes recommend adding salt to the water to enhance the flavour of the potatoes, others caution that salt can contribute to the fry oil breaking down prematurely. If you do choose to add salt, be sure to rinse and dry the potatoes thoroughly before frying to remove any excess salt.
Regardless of the soaking time, it is important to dry the potatoes very well after removing them from the water. Excess moisture on the surface of the potatoes can cause sputtering when they are added to hot oil, and it will also make your fries take longer to brown. Be sure to use a kitchen towel or paper towels to blot any excess water from the potatoes before placing them in the deep fryer.
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Pat the potatoes dry with paper towels
To do this effectively, lay the fries on paper towels or a clean dishcloth and pat them as dry as possible. You can also use a kitchen towel to blot any excess water off. Make sure to get them as dry as you can before frying.
After patting the potatoes dry, you can begin to heat your oil. Recipes vary, but the temperature for the first fry is usually around 300-350° F, and the second fry is around 375-400° F.
Some recipes also recommend drying the potatoes again on paper towels after the first fry, before increasing the heat for the second fry. This is another opportunity to use paper towels to absorb any remaining moisture, ensuring your fries become crispy.
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Heat oil in a deep fryer to 375°F (190°C)
To make crispy French fries at home, you'll need to deep fry them twice. The first fry should be at a lower temperature to cook the potatoes through and make them soft. The second fry is at a higher temperature to crisp up the exterior.
For the second fry, heat oil in a deep fryer to 375°F (190°C). You can use a heavy-bottomed saucepan if you don't have a deep fryer, but be sure to use a thermometer to check the temperature. You'll want to heat a few inches of oil—enough to come a few inches up the pot.
Be careful with hot oil, especially if you have children around.
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Fry potatoes in hot oil for 5-6 minutes
When frying potatoes, it's important to heat the oil to the right temperature. If you're using a deep fryer, set it to 375°F (190°C). If you're using a saucepan, heat the oil to 350°F (175°C). You'll need enough oil to come a few inches up the pot.
Once the oil is hot, it's time to add the potatoes. Use a slotted spoon to gently lower them into the oil. Fry the potatoes for 5-6 minutes, stirring occasionally, until they are soft. The potatoes should not take on any colour at this stage. If you cut your fries thicker or thinner than 1/4 inch, you may need to adjust the frying time. You can check if they're done by removing one from the oil and tasting it—just be sure to let it cool down first!
After 5-6 minutes, your potatoes should be tender. Remove them from the oil and place them on a paper towel-lined plate to drain. Spread them out in a single layer so they can "breathe". Let them rest for about 5 minutes.
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Sprinkle with salt to serve
So, you've got your homemade potato fries, and you've deep-fried them to perfection. Now it's time to serve them! But wait, don't forget the most important step—sprinkling with salt. This seemingly simple step can elevate your fries to the next level, taking them from tasty to truly sublime.
When it comes to salting your fries, timing is everything. You want to sprinkle the salt as soon as the fries come out of the fryer. This ensures the salt adheres to the fries, creating a delicious, flavourful crust. If you wait too long, the salt may not stick properly, and you'll miss out on that satisfying burst of savoury flavour with each bite.
But what kind of salt should you use? This is a matter of personal preference, but some options include regular table salt, sea salt, or even specialty salts like Himalayan pink salt or flavoured salts such as garlic or truffle salt. You can also experiment with different grinds or textures of salt to find your favourite. A finer grind will give you more even coverage, while a coarser grind will provide little bursts of flavour.
Don't be afraid to be generous with the salt. Fries are a classic comfort food, and part of what makes them so indulgent is that salty flavour. Of course, you don't want to overdo it and make them unpleasantly salty, but a good amount of salt will enhance the natural sweetness of the potato and bring out the flavour of any other seasonings you've added.
And there you have it! By following these simple tips for salting your deep-fried potato fries, you'll be well on your way to creating a delicious, indulgent treat that's perfect for any occasion, whether it's a casual weeknight dinner or a special-occasion feast. So, sprinkle with salt and serve those fries with pride!
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Frequently asked questions
Cut the ends off the potatoes so the two short sides are flat. Cut them into 1/4-inch slices, then cut the slices into long sticks to create fries.
Soak the raw fries in ice-cold water for at least an hour or up to 12 hours. This pulls out excess starch, making the fries crispier. Rinse the potatoes, then dry them thoroughly with paper towels or a clean dishcloth.
You can use canola oil, soybean oil, or other vegetable oils. For the most delicious fries, use beef tallow or duck fat.
Heat the oil to 325°F for the first fry, then increase the heat to 375°F for the second fry.
Fry the potatoes for about 5 minutes at 325°F, then increase the heat to 375°F and fry for another 3-6 minutes, until they are golden brown and crispy.
