In a previous post, I mentioned that I recently developed a love for Tostones (twice fried plantains) and I made the bold statement “I’m gonna be honest with y’all, I’ll actually choose these over french fries any day!”.
Considering this post is all about how to make golden-brown, and delicious (GBD) 🤤 french fries, I know what question is on your mind, and the answer is NO! I am not changing my mind, and I stand firm on my opinion BUT…
I will admit (and think you will too) that homemade french fries are on a whole different level than those frozen bags of fries you get from the supermarket.
Crispy on the outside & soft and steamy on the inside, you’re only 3 ingredients away from indulging in the best (and simplest) fries you’ve ever had!
Origin of French Fries
According to Britannica.com, the origin of french fries is highly disputed. Because of the name, one would assume they originated in France however, Belgium claims they were frying potatoes as early as the 1600s, which was almost 200 years before french fries were documented in France.
Potato Varieties (and What’s Best for French Fries)
There are 7 main varieties of potatoes. Certain potato varieties work better than others in different culinary applications. The following chart shows a basic summary of the different potato varieties and what they are best used for.
| Variety | Features | Uses |
|---|---|---|
| Russet | Light and fluffy texture | Baked, mashed, fried |
| Red | Waxy texture | Salads, soups, baked, mashed |
| White | Delicate skin and firm texture | Salads, mashed, fried |
| Yellow | Dense and creamy texture | Baked, roasted, mashed |
| Purple | Moist and firm texture | Microwave, steamed, baked |
| Fingerling | Colorful skin and firm texture | Pan-fried, roasted |
| Petite | Colorful skin and firm texture | Salads, pan-fried, roasted |
Different types of potatoes, such as red, white, and yellow may be used for fries however, russets tend to work best and are the most common. Sweet potatoes (which are not included in the chart) make some delicious fries as well.
French Fry Ingredients
- 3 pounds russet potatoes
- Sea salt, to taste
- 24 ounces of canola oil
French Fry Ingredient Notes
- For deep frying, you can use most types of oils except olive oil, coconut oil, flaxseed oil, and unrefined oils (because of their low smoke points).
- As I mentioned above, you can use most types of potatoes but russets are the most common.
Equipment Needed to Make French Fries
- 1 mesh skimmer
- 1 medium-sized pot
- 1 set of tongs
- 1 medium-sized mixing bowl
- 1 sheet pan
How to Use This French Fry Recipe
These homemade fries are the perfect side dish for delicious roast beef sliders and very cheesy chicken caprese sandwiches.
The beauty of Flavor Ratios is that we blend flavor combinations according to OUR own preferences. All recipes you find on this site serve as a guide. Who am I to tell you how big to cut your potatoes? That would be wrong, and honestly, it’d keep me awake at night knowing your fries could’ve been better!
How to Make Homemade French Fries
For best results, homemade french fries are made using the blanching (or double fry) method of cooking.
The potatoes are (blanched) fried the first time to soften them up. This is what gives them the soft, airy texture in the middle. They are then fried a second time to get the golden-brown crispiness on the outside.
- Cut your potatoes to your preferred size and place them into a bowl of cold water for at least 30 minutes. I used a pont-neuf cut, which is approximately 1/3″ x 1/3″ x 2 1/2″. You can cut yours to any size you’d like, just make sure they are all similar in size, so they cook evenly. Remember that cooking times will vary depending on the size of the fries. If your fries are larger, they will take longer to cook and vice versa.
- Heat your oil in a medium-sized pot over medium heat.
- You can check to see if your oil is ready by sticking a fry into the oil and looking for bubbles to form around the fry. If bubbles are present, the oil is ready. To prevent yourself from getting burned, use tongs to dip the fry into the oil.
- In small batches, take your fries out of the water and place them on a paper towel or clean kitchen towel. Place another towel on top of the fries and press down to ensure they are dry.
- Using small batches (to ensure even cooking and to prevent oil from boiling over) place dried fries into the oil and fry for approximately 5-10 minutes (depending on size). Check fries for doneness by squeezing them with a pair of tongs, they should squish with slight pressure.
- Once the fries are done, remove them from the oil using a mesh skimmer or tongs, and place them on a clean paper towel or clean kitchen towel.
- Repeat steps 5-7 for the remaining fries.
- After all the fries have been blanched, turn the heat slightly up on the oil to medium-high.
- Once again, in small batches, place your fries back into the oil. Crisping the fries will take less time than blanching them. Once the fries start to turn a golden-brown color, pull one fry out with a set of tongs, allow it to cool slightly, and test it for doneness.
- Using a mesh skimmer or tongs, place fries on a sheet pan, lined with paper towels and salt to taste.
- Enjoy!
Watch How to Make Homemade French Fries
Homemade French Fries
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
Crispy on the outside & soft and steamy on the inside, you’re only 3 ingredients away from indulging in the best (and simplest) fries you’ve ever had!
Ingredients
- 3 pounds russet potatoes
- Sea salt, to taste
- 24 ounces of canola oil
Instructions
- Cut your potatoes to your preferred size and place them into a bowl of cold water for at least 30 minutes. I used a pont-neuf cut, which is approximately 1/3″ x 1/3″ x 2 1/2″. You can cut yours to any size you’d like, just make sure they are all similar in size, so they cook evenly. Remember that cooking times will vary depending on the size of the fries. If your fries are larger, they will take longer to cook and vice versa.
- Heat your oil in a medium-sized pot over medium heat.
- You can check to see if your oil is ready by sticking a fry into the oil and looking for bubbles to form around the fry. If bubbles are present, the oil is ready. To prevent yourself from getting burned, use tongs to dip the fry into the oil.
- In small batches, take your fries out of the water and place them on a paper towel or clean kitchen towel. Place another towel on top of the fries and press down to ensure they are dry.
- Using small batches (to ensure even cooking and to prevent oil from boiling over) place dried fries into the oil and fry for approximately 5-10 minutes (depending on size). Check fries for doneness by squeezing them with a pair of tongs, they should squish with slight pressure.
- Once the fries are done, remove them from the oil using a mesh skimmer or tongs, and place them on a clean paper towel or clean kitchen towel.
- Repeat steps 5-7 for the remaining fries.
- After all the fries have been blanched, turn the heat slightly up on the oil to medium-high.
- Once again, in small batches, place your fries back into the oil. Crisping the fries will take less time than blanching them. Once the fries start to turn a golden-brown color, pull one fry out with a set of tongs, allow it to cool slightly, and test it for doneness.
- Using a mesh skimmer or tongs, place fries on a sheet pan, lined with paper towels and salt to taste.
- Enjoy!
- Prep Time: 5 minutes
- Soak Time: 30 minutes
- Cook Time: 15 minutes
- Category: side
