Crispy French Fries: Deep Frying Without The Deep Fryer

French fries are a popular side dish, but making them at home without a deep fryer can be challenging. The key to success is achieving a crisp exterior while maintaining a fluffy interior. Here are some tips and tricks to help you make perfect French fries without a deep fryer.

First, choose the right type of potato. Russet potatoes are recommended due to their starchy and fluffy texture. Peel the potatoes if desired, and cut them into evenly sized strips or fries. Soaking the potato strips in cold water for about 30 minutes can help draw out excess starch, resulting in crispier fries.

Next, heat your oil of choice in a heavy-bottomed saucepan or large skillet. Peanut, canola, vegetable, safflower, and sunflower oils are suitable options due to their high smoke points. Heat the oil to around 350°F (175°C) for the initial fry. Blot the potato strips with paper towels to ensure they are thoroughly dry before adding them to the hot oil.

Fry the potatoes in batches to avoid overcrowding the pan. Cook them for about 5 minutes, stirring occasionally, until they are tender. Remove them from the oil and drain on paper towels.

Increase the oil temperature to 375°F (190°C) for the second fry. Add the potatoes back to the oil and cook for an additional 3-5 minutes until golden brown and crispy. Remove them from the oil, drain on paper towels, and season with salt or your desired spices.

Enjoy your homemade French fries! With these tips, you can achieve the perfect balance of crispness and fluffiness without needing a deep fryer.

Choose the right potato

The type of potato you use is crucial to achieving the perfect French fries. The best potatoes for French fries are starchy or floury potatoes, as they will result in crispy fries with fluffy insides. Waxy potatoes, on the other hand, won't be as crispy.

• Russet (also known as Idaho potatoes)
• Sebago (common in Australia)
• Maris Piper (common in the UK)
• King Edward (common in the UK)
• Agria (New Zealand)
• Rua (New Zealand)
• Finnish Yellow
• Yukon Gold

If you are unsure whether the potato variety you have is suitable for French fries, you can do a quick search to check if it is starchy or waxy.

Additionally, it is worth noting that while you can peel the potatoes if you prefer, it is not necessary. Leaving the skin on can add some texture to your fries, but make sure to scrub the potatoes well and check that they are not green underneath, as this could indicate the presence of solanine, a type of toxin.

Cut the potatoes into fries

Cutting the Potatoes into Fries

The first step to making perfect French fries is to cut the potatoes into fries. Here is a detailed, step-by-step guide on how to do this:

Step 1: Prepare the Potatoes

Start by gathering 4 medium baking potatoes (or sweet potatoes), or about 1½ pounds total. If you want to peel the potatoes, go ahead and do so. To prevent peeled potatoes from darkening, simply immerse them in a bowl of ice water.

Step 2: Cut the Potatoes into a Rectangular Shape

Using a sharp chef's knife, cut off both ends of the potato; you can discard the ends. Next, cut straight down one side of the potato to make a flat surface. Repeat this process on the other three sides so that you end up with a rectangular-shaped potato.

Step 3: Cut the Potato into Strips

Now, cut the rectangular potato into strips. For uniform fries, cut the potato into strips that are about ¼- to ⅜-inch thick. If you prefer thicker or thinner fries, you can adjust the thickness as desired.

Step 4: Soak the Potato Strips

Once you've cut the potatoes into strips, place them in a bowl of ice water while you heat the oil. This will help prevent the potatoes from browning.

Tips for Cutting the Potatoes:

• For the crispest fries, it is recommended to use a serrated knife to cut the potatoes. This creates a rougher surface, which results in more surface area to crisp up during frying.
• The ideal size for the potato strips is 6 mm / 1/4" thick. If you cut the fries thicker, they may be less crispy, and if you cut them thinner, they may not have enough fluffiness on the inside.
• To cut the potatoes into fries, first cut the potato into 6 mm / 1/4" thick slices. Then, stack 2 or 3 slices and cut them into 6 mm / 1/4" thick batons.
• If you want to leave the skin on the potatoes, make sure to scrub the surface of the potatoes well. It is also recommended to peel back a tiny bit of skin from each potato to check that they are not green underneath, as this can be a sign of solanine, which is a toxin.

Soak the potatoes

Soaking the potatoes is an essential step in making perfect French fries. It pulls out the excess starch, giving you the best results and crispier fries. Place the cut potatoes in a bowl of cold water for about 10 minutes. You can also add a tablespoon of vinegar per quart of water to the bowl. This three-step process will ensure your French fries are restaurant-worthy.

First, cut the potatoes into fries. The ideal size for optimum crispiness and fluffy insides is 6mm/1/4" thick. Thicker fries will be less crispy, and thinner fries will not have enough fluffiness inside.

Second, soak the potatoes in a bowl of cold water for about 10 minutes. This will remove any excess starch from the surface of the potatoes, which will aid crispiness.

Third, after soaking, drain the potatoes and place them onto a towel to dry. Use the towel to blot any excess water off, drying the potatoes as best you can. Excess moisture can cause sputtering and will also make your fries take longer to brown.

After you have soaked and dried your potatoes, they are ready to be fried!

Heat the oil

Heating the Oil

The key to achieving the perfect French fry is to heat the oil to the right temperature. This will ensure the exterior is crisp, but not tough, and the interior is fluffy and cooked through.

The ideal oil temperature for French fries is around 350°F (175°C). If you don't have a thermometer, you can test if the oil is ready by using the handle of a wooden spoon. If bubbles crawl up the sides of the spoon when you dip it into the oil, it's ready.

It's important to use an oil suitable for deep-frying. Oils with a high smoke point, such as canola, peanut, corn, safflower, or sunflower oil, are best.

When heating the oil, only fill the saucepan or deep fryer to half full to avoid overflow. If using a saucepan, opt for a heavy, flat-bottom pan to help maintain an even temperature.

Once the oil has reached the right temperature, carefully add the potatoes. Fry them in batches to avoid overcrowding the pan, which can cause the oil to bubble up too high. Fry the potatoes until they are tender and lightly golden, usually 5-10 minutes, depending on the thickness of your fries.

After frying, remove the potatoes from the oil using a slotted spoon and place them on a paper towel-lined plate to absorb any excess oil.

Fry the potatoes

Now that your potatoes are cut, soaked, and dried, it's time to fry!

First, you'll need to heat your oil. The ideal temperature for frying is between 325°F and 400°F (163°C and 204°C). Use a heavy-bottomed saucepan or a dedicated deep fryer, and fill it with enough oil to come a few inches up the sides—around 3 cm / 1.2" is a good depth. You'll need to use an oil with a high smoke point, such as peanut, canola, vegetable, safflower, or sunflower oil.

Once your oil is hot, it's time to add the potatoes. You'll want to fry them in batches so as not to crowd the pan. Carefully add the potatoes to the hot oil using a slotted spoon or ladle, being careful not to splatter the hot oil. Fry the potatoes for around 5 minutes, stirring and flipping them occasionally, until they are tender. You don't want the potatoes to take on much colour at this stage.

Remove the potatoes from the oil using a slotted spoon and transfer them to a paper towel-lined plate to drain and cool completely. Repeat this process with the remaining potatoes, making sure to let the oil come back up to temperature before adding more potatoes.

Now, increase the heat of the oil to 350°F–375°F (175°C–190°C). Get your potatoes back into the fryer for the second fry. This time, cook them for around 3–6 minutes, stirring frequently, until they are golden brown and crispy. Again, remove them from the oil and drain them on a paper towel-lined plate.

Your French fries are now ready to be seasoned and served! Sprinkle them with salt, or try other seasonings like chili powder, garlic powder, onion powder, black pepper, Old Bay, Sazon, or Cajun seasoning. Serve your French fries while they're still hot and crispy, with your favourite dipping sauce.

Enjoy your homemade French fries!

Frequently asked questions