Making French Fries At Home: No Fryer, No Problem!

French fries are a beloved side dish, but making them at home without a fryer can be tricky. The key to success lies in the preparation and cooking method. Here are some tips and tricks to achieve crispy, golden French fries at home without a fryer.

First, choose the right type of potatoes. Russet potatoes are ideal due to their low moisture content, which allows them to get extra crispy. Peel the potatoes or leave the skin on, depending on your preference. Cut the potatoes into fries of uniform size, as this ensures even cooking.

Next, soaking the potatoes in cold water helps remove starch and prevents them from becoming soft and crumbly. Soak them for at least an hour, or even overnight, for the best results. After soaking, rinse and dry the potatoes thoroughly.

Now, it's time to cook the fries. You can bake or fry them. For baking, toss the potatoes with oil and seasonings, spread them on a baking sheet, and bake at two different temperatures to ensure a crispy exterior and tender interior. For frying, heat oil in a saucepan, add the potatoes, and cook over medium heat for about 12 minutes. Transfer to a paper towel-lined plate and sprinkle with salt.

With these tips, you can make delicious French fries at home without a fryer!

Choose the right potato

Choosing the right potato is essential for making perfect French fries. The best potatoes for frying are those with a lower amount of moisture, such as Russet potatoes, which are also a great size for the perfect length of French fry. Russet potatoes will give you that classic, French fry taste. Yukon gold potatoes are also a good option and will yield delicious results, but they won't be as crispy.

On the other hand, you should avoid smaller potatoes and waxy potatoes such as red potatoes, fingerling, and new potatoes. These potatoes are high in moisture and will become hollow when fried as the water evaporates.

When making French fries, it is important to use the right type of potato to achieve the desired level of crispiness and fluffiness. So, if you're looking for that perfect balance of a crispy exterior and a fluffy interior, go for Russet or Yukon gold potatoes.

Soak the potatoes

Soaking the potatoes is an important step in the process of making french fries, and there are a few key things to keep in mind. Firstly, it is recommended to soak the potatoes in cold water for at least 30 minutes to overnight. This helps to remove excess starch, which can make the fries soft and crumbly. The longer you soak them, the crispier they will be. It is also important to rinse the potatoes twice with cold water after soaking and to pat them completely dry before moving on to the next step.

Another factor to consider is the type of potato you use. Russet potatoes are ideal for french fries because they are dense and have a lower moisture content, which allows them to get extra crispy. On the other hand, waxy potatoes like red potatoes, fingerling, and new potatoes are not suitable for frying as they have a higher moisture content and can become hollow when fried.

Additionally, when frying the potatoes, it is best to use a neutral oil with a high smoke point, such as peanut oil, canola oil, or safflower oil. Avoid using oils with a low smoke point like olive oil. Frying the potatoes twice is also key to achieving the perfect crispiness. Fry them first at a lower temperature of around 300°F, and then again at a higher temperature of about 400°F to crisp them up.

Dry the potatoes

Drying the potatoes is an important step in making french fries at home without a fryer. This is because moisture is the enemy of crispiness. If your fries are soggy, they won't be crispy.

First, you'll want to pat the potatoes completely dry with paper towels or a clean dishcloth. Make sure to get them as dry as possible. You can also let them air-dry for a few minutes.

If you're making a large batch of fries, you may need to use multiple pans to avoid overcrowding, which can make your fries less crispy.

Once your potatoes are dry, you'll want to heat oil in a deep fryer or Dutch oven to the desired temperature. Fry the potatoes in batches, being careful not to overcrowd the pan. This will ensure that your fries get crispy and golden brown.

After frying, place the potatoes on a paper towel-lined plate or tray to absorb any excess oil.

If you're baking your fries instead of frying, it's crucial to toss them with oil and spread them out in a single layer on a baking sheet before placing them in the oven. This will help ensure even cooking and crispiness.

Whether you're frying or baking your french fries, drying the potatoes thoroughly beforehand is key to achieving that perfect crispy texture.

Use the right oil

When making French fries at home, the type of oil you use is crucial to achieving that perfect crispiness. Here are some tips to help you select the best oil for frying your French fries:

• Choose a neutral-flavoured oil with a high smoke point. Peanut oil, canola oil, vegetable oil, safflower oil, grapeseed oil, and avocado oil are all excellent choices.
• Avoid oils with a low smoke point, such as olive oil.
• If you or someone in your family has a peanut allergy, opt for canola or vegetable oil instead of peanut oil.
• The amount of oil you use is also important. For shallow frying, ensure you have at least 3 cm (1.2") of oil in your pot, creating a depth that allows the fries to cook evenly.
• You can reuse frying oil! Allow the oil to cool, then store it in airtight jars or containers. Reuse it 3-4 times for the best flavour.

Seasoning

• Salt and pepper
• Salt and vinegar
• Truffle oil and parmesan cheese
• Cajun spice blend
• Truffle oil, parmesan cheese, and fresh garlic
• Garlic powder and onion powder
• Ranch-inspired seasoning: dill weed, garlic powder, onion powder, and salt
• Rosemary salt
• Nori salt
• Fries seasoning

Frequently asked questions