Deep-fried twice to ensure a crispy outside and a fluffy interior.
Simply Recipes / Karishma Pradhan
I’m a sucker for a French fry.
I love a good fry hot off the fryer with a starchy inside and a crispy, salty coating.
Simply Recipes / Karishma Pradhan
With a few essential techniques, you, too, can achieve a satisfying and crispy fry at home.
How To Make French Fries at Home
Homemade French fries involve a three-step process.
Why Soak the Potatoes?
Simply Recipes / Karishma Pradhan
Soaking potatoes is critical to achieving a light golden-brown crust on your fries.
Soaking removes excess starch from the potatoes and prevents excess browning.
Otherwise, the exterior of the potato will brown too quickly before the inside cooks.
Simply Recipes / Karishma Pradhan
Why Fry Twice?
Some recipes involve a single fry (cold oil method).
However, after testing, I found that the double-fry process consistently yields crispier fries.
Simply Recipes / Karishma Pradhan
Both options will yield delicious fries.
And What About the Size of the Fries?
Even cuts are most important.
Simply Recipes / Karishma Pradhan
For thickness, anywhere between 1/4-inch and 3/8-inch thick is great.
I prefer 1/4-inches as I find they stay the crispiest.
For sauces, aside from ketchup (obviously!
Simply Recipes / Karishma Pradhan
Enjoy Your French Fries With Burgers, Steaks, and More!
If desired, use a vegetable peeler to peel the potatoes.
I prefer 1/4-inches as I find they stay the crispiest.
Simply Recipes / Karishma Pradhan
To cut by hand, slice the edge off one side of the potato to create a flat surface.
Place the flattened side down, then cut lengthwise into 1/4-inch to 3/8-inch thick slices.
Cut each slice into 1/4-inch to 3/8-inch sticks.
Simply Recipes / Karishma Pradhan
Place the cut fries into the water, then drain them into a sieve.
Rinse the potatoes under cold water for a few seconds to help remove any excess starch.
Place the fries back into the bowl and fill with cold water until they are fully submerged.
Simply Recipes / Karishma Pradhan
Add in the white vinegar.
Line two large baking sheets with two layers of paper towels or clean kitchen towels.
Drain the potatoes using a strainer, then transfer them to the baking sheet.
Simply Recipes / Karishma Pradhan
Line a baking sheet with paper towels or a kitchen towel to drain excess grease from fries after frying.
Meanwhile, set a large Dutch oven over medium heat.
Add at least 2 inches of oil to the pot.
Simply Recipes / Karishma Pradhan
Use a thermometer to heat oil to 300F.
In batches, cook the fries for 3 to 5 minutes or until the fries are tender.
You may need to cook them in 2 to 3 batches.
Simply Recipes / Karishma Pradhan
Repeat with the remaining fries, making sure the oil is at 300F between batches when frying.
Let fries drain on the baking sheet lined with paper towels for at least 30 minutes.
Meanwhile, reheat the oil on medium heat to 375F.
Simply Recipes / Karishma Pradhan
Place 2 teaspoons of salt in a small bowl for easy access.
Line a large baking sheet or plate with paper towels.
Fries should also feel crispy (and not soggy).
Let cool slightly, then taste the fryif it’s still soft, continue frying.
Immediately season with salt, to taste.
Repeat with the remaining batches and serve while hot.
Store leftover French fries wrapped in aluminum foil or an airtight container in the refrigerator.
In the fridge, cooked fries will last up to 3 days.
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