Nothing beats a hot, crisp French fry with a juicy burger at a summer barbecue. Of course, in all honesty, just the hot French fries are tasty enough. You can make delicious French fries at home with very little effort. A deep fryer method uses fewer ingredients to make hot and crispy fries. Or, instead of dealing with a deep fryer and the added calories of French fries cooked in oil, bake your homemade fries in the oven. Baked fries allow for more seasoning options and are a softer French fry.
Things You'll Need
2 large baking potatoes
2 ½ tbsp. olive oil
1 tsp. smoked paprika
1 tsp. garlic powder
½ tsp. chili powder
1 tsp. onion powder.
3 tbsp. sugar
1 cup water
1 large baking potato
3 cups vegetable oil
Baked French Fries
Mix the seasonings and olive oil in a bowl.
Slice the potatoes into either thick wedges or thin slices depending on your preference.
Mix the potato slices with the seasoning mixture to fully coat the potatoes.
Spread the potato slices on the baking sheet and bake for 45 minutes at 450 F.
Serve the French fries while they're piping hot.
Deep Fryer French Fries
Mix the sugar and water together in a bowl.
Slice the potato into thin strips and place them in the sugar and water mixture for 20 minutes. After 20 minutes, remove the potatoes and pat them dry with paper towels.
Heat the oil in a deep fryer until it reaches 375 F.
Add the potato strips to the deep fryer and cook for 5 to 7 minutes. The longer you cook the fries, the crispier they will be.
Pat the strips dry with paper towels to get rid of excess oil, sprinkle with salt and serve hot.
- “French Fries”; Zac Williams; 2011
- “The Good Stuff Cookbook: Burgers, fries, shakes, wedges, and more”; Spike Mendelsohn and Micheline Mendelsohn; 2010
- “Bobby Flay's Burgers, Fries, and Shakes”; Bobby Flay, Stephanie Banyas and Sally Jackson; 2009
- “The Complete Idiot's Guide to Cooking--for Guys”; Tod Dimmick; 2004
- “Everyday Food: Fresh Flavor Fast: 250 Easy, Delicious Recipes for Any Time of Day (Everyday Food (Clarkson Potter))”; Martha Stewart Living Magazine; 2010