French fries are something that you do not only have to have at a restaurant. You can absolutely make them at home and just as good! I enjoy making fries at home because there is an art to them. You do not just drop them in the fryer and go. There are methodical steps to achieving a perfectly crispy yet fluffy fry, and I am going to show you the steps in case you want to try them at home!
Key Ingredients & Substitutions:
- Russet Potatoes – These are the best potatoes for french fries. They are high in starch and low in moisture, so they get nice and crispy.
- Avocado Oil – I use avocado oil for frying, but you can use any high smoke point neutral oil such as rice oil, duck fat, beef tallow.
- Cornstarch – This is to help get the fries crispy. Omit if needed.
@kellyscleankitchen Why In-N-Out Fries are the worst and how to make them better ⬇️ If In-N-Out fries have no haters, I am dead….they are always soggy and sad, and even when ordered animal style, they are still bad fries! Why is this? Well they make them completely wrong. Here is how you should actually make French Fries: 1. Blanch in water to remove excess starch. Without doing this, the fries can be gummy. 2. Coat in cornstarch to promote crispiness. 3. Fry first at 325°F to cook the fries through. This isn’t to make them crispy, but to partially cook. 4. Place on a rack over a sheet tray and freeze or refrigerate to set the starch. This will allow the fries to not get mushy and hold their form. Best to do this for a few hours. 5. Fry one last time at 375°F until they are crispy and golden. 6. Salt and eat! Now I want to know, what are your favorite fast food French fries?? #frenchfries #fries #innout #cooking ♬ Sweat and Hustle - The Brazilians of Bossa Nova
Restaurant Quality French Fries
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Serves: 4
Ingredients:
- 2 large russet potatoes, sliced into fry shapes
- Salt
- 2 Tbsp cornstarch
- 2-6 cups avocado oil
Preparation:
STEP 1.
Bring a pot of water up to a boil and season heavily with salt. Add the potatoes and boil for 1 minute. This removes excess starch and will allow potatoes to get crispy. You don’t want to cook them too much, just until they are partially cooked but mostly still raw. Strain and pat dry with paper towels.
STEP 2.
Add the potatoes to a bowl and coat with cornstarch. Mix so they are evenly dusted.
STEP 3.
Add the oil to a fryer or pot. Bring up to 335°F. Once it is up to heat, work in batches to not overcrowd the fryer and add the potatoes a handful at a time. Fry for three to four minutes and then remove. Do this with the remaining fries. Place on a rack over a sheet tray once done. Reserve the oil pot for later.
STEP 4.
Transfer the freezer or fridge for 4-24 hours. This will help set the starch and get the fries crispier for the final fry. I usually do this the night before I plan on finishing the fries.
STEP 5.
Raise the temperature of the oil to 375°F. Add the potatoes once hot, working in batches to not overcrowd the pan. Fry for 3-5 minutes or until golden brown and crispy. Remove the fries from the hot oil and immediately transfer to a bowl. Season with salt and toss. Repeat this with the remaining potatoes.
STEP 6.
Serve and enjoy!
How about peanut oil?
Def can use peanut oil!
They look yummy