Making French Fries: Deep Fryer Method

French fries are a popular snack and side dish, but the best way to enjoy them is to make them yourself at home. The process is simple: cut potatoes into thin strips, then deep fry them in two batches, and finally season to taste. Here is a step-by-step guide to making delicious French fries using a deep fryer.

First, wash and cut the potatoes. You can peel them if you prefer, but it is not necessary. Cut the potatoes lengthwise into halves, then slice each half into 1⁄4–1⁄2 in (0.64–1.27 cm) strips. Soak the sliced potatoes in cold water for 30 minutes to an hour to reduce the amount of starch and prevent premature browning.

Next, heat oil in your deep fryer to 275–300 °F (135–149 °C). Dry the potatoes thoroughly, then place them in a fry basket or lower them carefully into the hot oil using a skimmer or tongs. Blanch the potatoes for 4-5 minutes. They should still be relatively soft at this stage.

Remove the potatoes from the oil and increase the heat to 400 °F (204 °C). Place the fries back into the fryer for 3-6 minutes, or until they are golden and crispy. Remove the fries and allow them to cool slightly before serving.

Finally, season your fries with salt, pepper, or your choice of spices. Serve with your favourite condiments and enjoy!

Cleaning and slicing the potatoes

The first step to making French fries is to wash your potatoes. Place them in a colander or wire strainer and rinse them off. You can also hold them under the faucet and wash them one by one. Use your fingers or a brush to scrub off any dirt. If you want, you can also soak your potatoes for a few minutes in a mixture of water, white vinegar, and lemon juice.

Next, cut the potatoes in half lengthwise. You don't need to peel them unless they are very dirty or you prefer them without the skin. If you do peel them, use a veggie peeler to save time.

Then, cut the halves into slices about 0.5 inches thick. You can cut them thinner if you prefer, but watch your fingers! Cut the slices into strips about 0.25 to 0.5 inches thick. Try to keep the cuts as consistent as possible. Once you're done, transfer the potatoes to a bowl of cold water to soak.

Soak your sliced potatoes for 30 minutes to an hour. Soaking is optional, but it will reduce the amount of starch, preventing them from browning too quickly. If you want, you can also soak them for a few hours or overnight.

Frying initially to cook the fries through

First, fill your deep fryer about 1/3 of the way with your preferred frying oil. Heat the oil to 275–300 °F (135–149 °C). While you’re waiting for your oil to heat up, drain the water from your sliced potatoes and dry them thoroughly. Make sure there’s as little lingering moisture left behind as possible.

Place your potatoes in a fry basket, if your fryer came with one. Avoid filling the basket more than 2/3 of the way full, as this is likely to result in inconsistent heating and could even be a potential fire hazard. If you don't have a fry basket, you can use a metal skimmer or tongs to move the potatoes in and out of the oil.

Blanch the potatoes for 4-5 minutes at 275–300 °F (135–149 °C). The point of this first round is just to heat them through. Your fries should still be relatively soft by the time you take them out. If they begin to brown or crisp during the initial phase of frying, either your oil is too hot or you’ve left them in for too long.

Frying a second time for the perfect finish

After the first fry, it is important to let the potatoes cool down before frying them a second time. This will help to remove excess moisture from the potatoes, which can make them soggy. The second fry is all about achieving that golden-brown crispiness on the outside.

For the second fry, the oil temperature should be increased to around 350°F to 400°F. This higher temperature will ensure that the outside of the potatoes becomes nice and crispy. Add the potatoes in batches and fry for around 5 minutes, or until they reach the desired level of golden brown.

Once they are done, remove the potatoes from the oil and place them on paper towels to blot any excess oil. Season with salt immediately. The second frying step is crucial to achieving the perfect French fry texture and colour, so don't skip it!

Some recipes suggest placing the potatoes in the freezer for at least 30 minutes between the first and second frying. This can help to remove any remaining moisture and ensure an even crispier result.

Seasoning your fries

The fun part about making your own fries is that you can season them to your liking. The seasoning can be as simple as a generous sprinkle of sea salt or you can get creative with spices like cracked black pepper, seasoned salt, ground garlic, onion powder, or even a combination of black pepper, garlic powder, onion salt, paprika, and dried parsley, oregano, thyme, and basil.

If you're feeling adventurous, you can also try more exotic seasonings like Old Bay, Sazon, or Cajun Seasoning. You can also try a sweet and savoury combination by sprinkling some brown sugar and cinnamon on your fries.

For a more savoury option, try adding some grated parmesan cheese and chopped fresh herbs like rosemary, thyme, or parsley. If you're a fan of spicy food, sprinkle some cayenne pepper, red pepper flakes, or chilli powder on your fries for an extra kick.

Don't be afraid to experiment with different combinations of spices and herbs to find your perfect seasoning blend. You can also try different types of salt like kosher salt, sea salt, or flavoured salts like garlic salt or smoked salt for a unique twist.

Remember to season your fries immediately after removing them from the fryer while they are still hot so that the seasoning sticks to the potatoes. Enjoy your delicious, freshly seasoned fries!

Serving your fries

Now that your fries are cooked to perfection, it's time to serve them. Here are some tips to ensure your fries taste delicious and stay crispy:

• Drain the excess oil: After the second round of frying, remove the fries from the deep fryer and place them on a plate or bowl lined with paper towels. This will help absorb any excess oil, ensuring your fries aren't greasy.
• Season while hot: Sprinkle your favourite seasoning over the fries while they are still hot. This will ensure the seasoning sticks to the fries. Sea salt is a classic choice, but you can also get creative with seasonings like chili powder, garlic powder, onion powder, black pepper, or even a custom blend of your favourite spices.
• Serve promptly: Fries are best enjoyed fresh and crispy. Serve them immediately after cooking to ensure your fries are at their absolute best.
• Dipping sauces: Offer a variety of dipping sauces to take your fries to the next level. Ketchup is a classic, but you can also provide options like mayonnaise, ranch dressing, honey mustard, malt vinegar, sriracha, chili, queso, or brown gravy.
• Presentation: Spread out your fries on a baking sheet or platter to prevent them from getting soggy. This will ensure they stay crisp and allow your guests to help themselves easily.
• Reheating: If you have leftover fries, you can reheat them in the oven at 350°F for about 10 minutes until warm and crispy.
• Freezing: If you want to save your fries for later, spread them out on a sheet pan and place them in the freezer for about 30 minutes. Then, transfer them to an airtight container or freezer bag and store them for up to 2 months.

Frequently asked questions