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Don’t Fear the Fryer Homemade Fries

January 29, 2010 By Lorraine

Plate of potato chips with fork
Chips from Crestock Stock Photography

Whether you call them French Fries, Chips, or plain old Fried Potato Sticks, you’ll be amazed at how satisfying it is to make your own at home. I like to make them on weekends, so I have enough time to really concentrate on making them perfect. Serve them with a sandwich, a homemade burger, or a good steak, and it’ll become one of your favorite meals. I promise.

Note: if you’re new to deep frying, read through my tips in my previous post, It’s Fry Day! Above all, be careful.

Don’t Fear the Fryer Fries Recipe

5 to 6 large Russet potatoes, peeled
about a quart of peanut or sunflower oil
Kosher salt to taste

At least one hour before:
Peel the potatoes. Or, if you like, leave the peels on and just give them a good scrubbing. Cut potatoes into 1/4-inch thick slices. I like my fries thick, as homemade fries should be, but feel free to go thinner. Submerge in a large bowl of chilled water, and keep in the fridge at least an hour.

Start heating the oil in a heavy, deep pot over medium heat. Get the temperature up to 325F.

The First Fry:
Drain potatoes from cold water, and pat well with a bunch of paper towels. Fry in small batches for 3 to 4 minutes until very very light brown, transferring to a cookie sheet or large platter lined with paper towels. Once they’re all done, increase the heat of your oil to 375F.

The Second (and Last!) Fry:
With your oil at 375F, fry the fries again until golden brown, another 3 minutes. Transfer to paper towels, and immediately season generously with Kosher salt.

Serve right away as part of a meal, or with a nice bottle of your favorite ketchup.

Filed Under: Fry Day Tagged With: french fries, homemade fries

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