Making French Fries At Home: Fryer-Free Techniques

Making homemade French fries without a fryer is possible and can be done in a few different ways. One way is to bake the French fries in the oven. This method involves cutting the potatoes into fries, soaking them in water, drying them, and then baking them on a parchment-lined pan. Another way to make homemade French fries without a fryer is to use a saucepan with oil. This method involves adding oil and potatoes to a saucepan, frying them until crispy, and then transferring them to a paper towel-lined plate to be seasoned.

Soak the potatoes in water

Soaking the potatoes in water is an important step in the process of making homemade French fries. This step helps to remove excess starch from the surface of the potatoes, which can interfere with the crispiness of the fries. By soaking the potatoes, you are essentially washing away this starch, ensuring that your fries will be nice and crispy.

The ideal soaking time for potatoes is at least 30 minutes. During this time, the potatoes should be fully submerged in cold water. You will know that the potatoes have soaked for long enough when you start to see the starch collecting in the bowl. After soaking, it is crucial to dry the potatoes thoroughly. A salad spinner can be useful for this step, followed by dabbing with a kitchen towel.

While some recipes do not require soaking, simply calling for a rinse of the potatoes, it is generally agreed that soaking the potatoes will result in a crispier fry. However, one source does suggest that a simple rinse followed by a simmer in vinegar water can be just as effective at removing excess starch and achieving the desired crispiness.

In summary, soaking the potatoes in water is a key step in creating homemade French fries with the perfect texture. By removing excess starch, the potatoes are better able to crisp up during the frying process, resulting in a delicious, golden brown exterior.

Use the right type of potato

The type of potato you use is important when making homemade French fries. The best potatoes for frying are those with a lower amount of moisture, such as Russet potatoes, which are also known as Idaho potatoes. These potatoes are the perfect size for French fries and will give you that classic, French fry taste. Russet potatoes are starchier and have less moisture, so they will crisp up nicely on the outside and stay fluffy on the inside.

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

Yukon gold potatoes, also labelled as "gold" or "yellow" potatoes, are another good option for homemade French fries. They will still be delicious, but they won't come out as crispy as Russet potatoes.

It is best to avoid smaller potatoes and red potatoes due to their higher moisture content.

Dry the potatoes

Drying the potatoes is an important step in making homemade French fries. After cutting the potatoes into fries, it is crucial to dry them thoroughly to prevent them from steaming and becoming soft during the baking process. Here are some detailed instructions on how to dry your potatoes effectively:

First, use a salad spinner to remove excess water from the potatoes. This step helps in quickly eliminating a significant amount of moisture. Then, transfer the potatoes to a clean kitchen towel or paper towels and gently pat them dry. Make sure to have extra towels on hand, as you may need to change them if they become too damp. This step ensures that the potatoes are as dry as possible before proceeding to the next stage.

If you don't have a salad spinner, you can also use a colander to rinse and shake off any excess water from the potatoes. Alternatively, you can spread the potatoes on a tray lined with tea towels or paper towels and let them air dry for a few minutes. This method may take a bit longer, but it will help remove any remaining moisture from the surface of the potatoes.

Once the potatoes are dried, it's time to move on to the next step in your French fry-making process. Remember, drying the potatoes is crucial for achieving that crispy texture we all love in French fries.

Enjoy making your homemade French fries, and don't forget to season them well!

Use the right oil

The oil you use for frying your French fries is crucial to achieving the perfect taste and texture. Here are some tips and recommendations for choosing the right oil:

• Start with cold oil: Frying your potatoes in cold oil allows them to cook and get tender on the inside before becoming too crunchy on the outside. This ensures that your fries are cooked evenly throughout.
• Choose a neutral oil with a high smoke point: Oils such as peanut oil, canola oil, safflower oil, or vegetable oil are ideal for frying French fries. Avoid using olive oil, as it has a lower smoke point and is not suitable for high-temperature frying.
• Reusing oil: The oil used for frying French fries can often be reused multiple times. Store it in a cool, dry place, and reuse it up to 3-4 times.
• Oil temperature: For best results, heat the oil to around 205°C/400°F before adding the potatoes. Use a thermometer to monitor the temperature accurately.
• Oil depth: When frying, ensure you have at least 3 cm/1.2" of oil in your pot or saucepan. This will provide sufficient coverage for the potatoes to cook evenly.
• Safety considerations: Always leave at least 7 cm/2.8" of headroom between the surface of the oil and the top of the pot or saucepan to prevent oil overflow. Oil overflow can be dangerous, so it is important to take this precaution.

Seasoning

• Basic salt and pepper are essential for seasoning fries. You can also experiment with other spices to find your perfect French fry flavor.
• For a zesty and herby flavor, try a blend of dill weed, garlic powder, onion powder, and salt. This combination is inspired by ranch dressing flavors.
• If you want a Cajun-flavored fry, sprinkle some Cajun spice blend on top.
• For a more indulgent option, toss the fries with truffle oil, parmesan cheese, and fresh garlic for garlicky fries.
• Russet potatoes are a good choice for frying due to their lower moisture content. They are also a great size for classic French fries.
• When choosing an oil for frying, select a neutral oil with a high smoke point, such as peanut oil, canola oil, or safflower oil. Avoid using olive oil, as it has a lower smoke point.
• If you are allergic to peanuts or prefer not to use peanut oil, you can use canola or vegetable oil instead.
• After frying the potatoes, transfer them to a paper towel-lined plate and immediately sprinkle with kosher salt. If you don't do this step right away, the salt won't stick to the fries.
• You can also get creative with your dipping sauces. Try serving your homemade French fries with homemade ranch dressing or another favorite sauce.

Frequently asked questions