Make Crispy Fries At Home, No Deep Fryer Needed

French fries are a beloved treat, but making them at home without a deep fryer might seem daunting. However, with a few simple techniques, you can achieve crispy and fluffy fries from the comfort of your own kitchen. The key to success is using the right type of potato, cutting it to the right size, and controlling the cooking temperature.

The first step is to choose the right type of potato. Starchy, floury potatoes like Russets or Maris Piper are ideal, as they will give you that desirable crispy texture on the outside and a fluffy interior. Leaving the skin on can add a bit of extra fibre and flavour, but it's your choice to peel them or not. Cut the potatoes into even-sized strips, about 1/4 thick, for the perfect fry shape.

Before cooking, it's essential to soak the potatoes in cold water for about 30 minutes to draw out excess starch, which will result in crispier fries. Pat them dry, and then it's time to cook!

You can cook your fries in a pan on the stovetop, in the oven, or even in an air fryer. For stovetop fries, place the potatoes in a single layer in a cast-iron skillet with enough oil to almost cover them. Turn the heat to medium-low and cook for 15-20 minutes, stirring occasionally. This method ensures the potatoes are cooked through before crisping up. For oven-baked fries, toss the potatoes in oil, spread them on a baking tray, and bake at 375°F for 20 minutes before turning up the heat to 425°F for that golden crispiness.

No matter the cooking method, season your fries with salt and pepper, or your favourite spices, and enjoy!

Soak the potatoes in cold water to remove starch

Soaking potatoes in cold water is a crucial step in the process of making french fries at home. This step helps remove the starch from the potatoes, which is essential for achieving the perfect crispy texture that defines french fries. Here is a detailed guide on why and how to soak potatoes in cold water:

The presence of starch in potatoes can make them soft and mushy when fried. By removing the starch, you can enjoy crispy and crunchy fries without the guilt of extra carbohydrates. Soaking potatoes in cold water is a simple and effective way to achieve this.

The soaking time depends on the thickness of your potato wedges. For thicker-cut fries, it is recommended to soak them for up to 24 hours. However, if you're making super-thin shoestring fries, limit the soaking time to 12 hours. An ideal time frame for soaking is a few hours, as it helps remove more starch, resulting in crispier fries.

The Soaking Process:

• Cut the potatoes into your desired shape and size.
• Place the potato pieces in a large vessel filled with cold water.
• Wash them once or twice to help remove the starch from the upper layer of the flesh.
• After the initial rinse, soak the potatoes in clean cold water for a minimum of 15 minutes.
• Repeat the process with fresh water if needed. You will notice that the starch will settle at the bottom, and the water will turn whitish.
• Finally, rinse the potatoes again and allow them to drain before proceeding to the next step in your french fry recipe.

Additional Tips:

• If you are soaking the potatoes for an extended period, consider using the refrigerator to maintain cold water temperatures. This helps keep the potatoes fresh and prevents the activation of starch, which can lead to uneven cooking and unpleasant textures.
• Change the water if you plan to soak your potatoes for a long time. Starchy water may hinder the removal of excess starch, so replacing it with fresh, cold water will yield crispier results.
• The size of your fries matters. For thicker fries, a longer soak is recommended to draw out more starch. For thinner varieties, adjust the soaking time accordingly to avoid over-soaking, which can result in mushy fries.

Dry the potatoes thoroughly

Drying the potatoes is a crucial step in the process of making crispy French fries at home without a deep fryer. Here are some detailed instructions to ensure your potatoes are thoroughly dried:

After cutting your potatoes into fries, it is important to soak them in cold water. This step helps to remove excess starch, which can interfere with the crispiness of your fries. Aim for a soaking time of at least 30 minutes. This will ensure that your fries achieve the perfect crisp texture.

Once the soaking process is complete, it's time to dry those potatoes! Start by removing them from the water and patting them dry with paper towels or a kitchen towel. Make sure to get them as dry as possible. You can also use a salad spinner to help remove any excess water.

Now, spread the potatoes out on a tray lined with tea towels or kitchen paper. This will allow any remaining moisture to steam off. Leave them to air dry for around 5 minutes. This step is important because if the potatoes are not completely dry, they may steam instead of fry, resulting in soft and soggy fries.

After the potatoes have been dried, it's time to toss them in oil and seasoning. Be generous with the oil, as it will help to ensure crispiness. You can use vegetable oil, canola oil, grapeseed oil, or even peanut oil. As for seasoning, salt and pepper are classic choices, but feel free to experiment with other options like garlic powder, rosemary, or parmesan cheese.

By following these steps and ensuring your potatoes are thoroughly dried, you'll be well on your way to creating delicious, crispy French fries at home without a deep fryer!

Use the right type of potato, e.g. Russet or King Edward

When making fries at home without a deep fryer, it's important to use the right type of potato. The best potatoes for crispy fries are starchy, floury varieties such as Russet (also known as Idaho potatoes) or King Edward. These potatoes have a higher starch content, which is key to achieving that desirable crispy texture on the outside and fluffy interior.

The type of potato you choose can make or break your homemade fries. Starchy potatoes, such as Russets, are ideal because their higher starch content means more crispiness. On the other hand, waxy potatoes won't yield the same level of crispiness. So, if you're aiming for that perfect golden crunch, opt for Russets or King Edwards.

Another factor to consider is the thickness of your potato slices. For the ideal balance of crispiness and fluffiness, aim for a thickness of about 1/4 inch (6 mm). Thicker cuts may result in less crispy fries, while thinner ones might not provide enough fluffiness.

Additionally, the preparation technique matters. Soaking the potato slices in cold water for about 30 minutes helps draw out excess starch, which can hinder crispiness. After soaking, it's crucial to dry the potatoes thoroughly. This step ensures that they don't steam and soften during baking or frying.

In summary, choosing the right type of potato, such as Russet or King Edward, and following proper preparation techniques, are key steps to achieving the perfect homemade fries without a deep fryer.

Use a serrated knife to cut the potatoes to create a rougher surface

How to Make Fries at Home Without a Deep Fryer

A neat little trick to get extra crispy homemade fries is to use a serrated knife to cut the potatoes. This creates a rougher surface, which increases the surface area of the potato and results in crispier fries. It may not be visible to the eye, but you will notice the difference in texture. This technique is especially useful if you are not planning to double fry your potatoes, as it will give you that extra crispiness without the need for an additional frying step.

First, peel the potatoes. Then, to get the ideal size for optimum crispiness and fluffy insides, cut the potatoes into 6mm/1/4" thick slices. Stack 2 or 3 slices, then cut into 6mm/1/4" thick batons. If you cut them too thick, they will be less crispy; if you cut them too thin, they won't have enough fluffiness inside. You can also use a French fry cutter to save time and get perfectly even fries.

Once you have cut your potatoes, place them in a bowl of cold water to prevent them from turning brown while you cut the rest. There is no need for actual soaking beyond this step.

Now you are ready to cook your fries! Whether you are frying, baking, or stovetop cooking your fries, that extra surface area created by the serrated knife will ensure your fries come out crispier. Enjoy!

Fry at a lower temperature first, then again at a higher temperature

Frying your potatoes at a lower temperature first and then again at a higher temperature is a technique known as double frying. This method is the key to achieving the perfect homemade French fry that is crispy on the outside and fluffy on the inside.

The first fry is done at a lower temperature, which softens the potato and cooks it through. This step also prepares the starchy surface of the potato for the second round of frying. After the potatoes have cooled, they are fried again, this time at a higher temperature to achieve a golden, crispy exterior.

This technique can be done in a deep fryer, on a stovetop, or even in the oven. If using a deep fryer or a stovetop, the oil temperature for the first fry should be around 275°F (135°C), and for the second fry, heat the oil to 350°F (175°C). For oven-baked fries, bake the potatoes at 375°F for 20 minutes, and then increase the temperature to 425°F and bake for another 20-25 minutes until golden and crispy.

Double frying is a simple and effective way to ensure your homemade French fries are delicious and crispy.

Frequently asked questions