How to Make Homemade French Fries

Sprinkle your fries with a fry seasoning for added flavor.

French fries, despite the name, are the staple of American fast food. These strips of fried potato are enjoyed in a variety of ways: topped with chili and cheese, doused in ranch and bacon bits, beer battered and of course served with a side of ketchup. All you need to make your own crispy french fries at home is oil, potatoes and a dash of salt. Put your own twist on these delicious fries by choosing your favorite topping.

Things You'll Need

• 4 large potatoes (about 2 pounds)
• Large bowl
• Water and ice
• 2 quarts peanut oil
• 5 quart pot
• Thermometer
• Strainer
• Dish towel
• Paper towels
• Slotted spoon
• Kosher salt
• Pepper

Instructions

1. Peel your potatoes and rinse them thoroughly.

2. Cut the potatoes into 1/4 inch by 1/4 inch strips.

3. Place the fries in a large bowl and cover them with 1 inch of water. Cover with ice and refrigerate for 30 minutes.

4. Pour 2 quarts of peanut oil into a pot and turn heat to medium-low.

5. Allow the oil to heat to 325 degrees Fahrenheit. Measure the temperature with a candy or deep frying thermometer.

6. Strain the ice water from the potatoes and lay them out on a kitchen towel. Pat the potatoes dry.

7. Turn the oil to medium-high.

8. Drop the potatoes into the oil carefully.

9. Fry the potatoes for six to eight minutes, or until they start to turn light brown. Fry for less time if you prefer soft french fries.

10. Remove the fries from the oil using a slotted spoon.

11. Set the french fries on a dry paper towel to absorb the oil.

12. Allow the french fries to cool for 10 minutes.

13. Heat the oil to 350 degrees and add the french fries again.

14. Fry for an additional minute.

15. Remove the french fries and place them on a paper towel lined plate.

16. Sprinkle with kosher salt and pepper and serve.

Tips & Warnings

• For crispier fries, roast under broiler for 5-10 minutes.

• For smushier fries, reduce cooking time to 20-25 minutes.

• Be extremely cautious when cooking with oil, as it can pop.

• In the event of an oil fire, wet a towel and throw it over the flame. Never douse an oil fire with water as it will explode.

References

• "Food Network"; Perfect French Fries; Emeril Lagasse; 2003
• "Food"; Classic French Fries; Sept. 2002