This the only recipe you need to make the perfect French fries at home. You will never have to buy them at the supermarket again!
If you, like me, have struggled to achieve the perfect crispy-on-the-outside-fluffy-on-the-inside French fries at home, you’ve come to the right place! Here’s how I solved this potato conundrum:
I had tried making French fries at home several times now and then and always failed to get the ideal result that I was looking for. When I griped about this on my Instagram stories, so many of my lovely friends and followers came through with tips and suggestions.
I had tried many of what was suggested before but it was never a proper effort in trying to figure out what works. Most of the time, I had followed other recipes that used some of these techniques but they had never ended up perfect.
So, I decided to put these techniques to the test myself. But instead of picking what would “most likely work”, I wanted to be sure that the method I chose was the best. I also wanted to do them all that the same time so I could make a proper comparison. A formidable task, to say the least! So, I began the experiment, armed with a bunch of potatoes, some paper and a marker.
Thus, began the “French Fry Experiment”.
The processes were pretty basic: salt, soak, boil, freeze. But I wanted to see which combo of these worked best (and you know I don’t like to add unnecessary steps to my recipe, so I had to find out if going through each of these actually made a difference to the end result).
I don’t want to bore you with all the details, but what matters is that we finally have a winner! These French fries turned out so good, perfectly fluffy on the inside and the light crispiness that almost melts in your mouth on the outside. And don’t worry, they are so easy to make once you have the right recipe down. Lucky for you, I’ve done all the work in trying to figure that out. You just have to make it!
This recipe definitely requires some pre-planning, and while there is very little work involved, you do need to have a few hours on hand for the process. If you’re looking for a quick French fry fix, check out this quick and easy Chili Garlic Fries Recipe.
What are the Ingredients Needed to Make the Perfect Homemade French Fries?
Potatoes are all you need to make this recipe. Also salt and water, but don’t make me count those as “ingredients”! Since there’s no real “recipe” here, but rather, a process, I won’t tell you how many potatoes you will need either. Use one, or ten, I’m not here to judge!
Plus, I think it would be more than sensible to make more than you plan to fry and keep them in the freezer for the next time you’re craving French fries. Same amount of work, but double the result!
You will also need some oil to fry these potatoes in, but that comes later.
What Kind of Potatoes to Use for Homemade French Fries?
A lot of recipes that you see online will tell you that you need a specific kind of potato to get the perfect fry. And for the longest time, I thought that was why my attempts at making them at home were always a fail. Locally, there is only one type of potato available: “potato”. But having tried this method a few times now, I can tell you it does not matter what kind of potato you use. They will turn out amazing!
When buying potatoes for making French fries, you can buy the large ones purely for the sake of aesthetics. Also, pick the ones with the darker skin. They may have a few pieces of thin, scaly skin over the regular peel and the inside would be more white than yellow. The potatoes with the yellow flesh are waxier, which won’t give you the fluffy texture we’re looking for – so it’s best to avoid those.
If you do have your pick of potatoes, Russet potatoes are said to be best for making French fries. These are large, with dark brown skin and a few eyes. The inside is white, mealy, and dry. They have less moisture content, which is what makes them ideal.
Here’s How You Make Faultless French Fries at Home
There are 6 steps to getting those crispy French fries at home:
Peel the potatoes and slice off the curved ends to create a rough rectangle of the potato. Depending on the thickness of your potato, you can then slice off 3 or 4 thinner rectangles. From here, slice lengthways to get French fry-shaped slices of potato. Don’t make them too thin or too thick and make sure they are of even thickness on all four sides.
Tip: Save the end pieces for curry, mashed potatoes, or soup. Do not throw them away! Here are some recipes that you can use them for:
Put the potatoes into a bowl and toss through with roughly 1 teaspoon of salt. This will help draw the starch out from the potatoes and make them crispier. Let the potatoes sit in the salt for about 15-20 and then drain the liquid off and rinse them under tap water.
Submerge the rinsed potatoes in cold water and let them soak for roughly 30 minutes. This will further draw the starch out from the potatoes, and again, make them crispier.
Discard the soaking water and boil the potatoes in a pot of fresh water. Check by pricking with a fork, you don’t want them to go too soft, but still, have a little bit of resistance.
Drain the par-boiled potatoes and lay them out in a single layer on a tray. Place this into the freezer and freeze them for a minimum of 2-3 hours. If you don’t plan to fry them immediately, you can transfer them to a Ziplock bag or another container after they have frozen solid.
Heat oil in a pan for deep frying. Do not remove the potatoes from the freezer early or let them thaw. They have to go straight from the freezer to the hot oil. Once the oil is hot, deep fry them until they go golden brown and crispy.
Tip: They may be slightly salty from the first salt soak, so taste before sprinkling with salt.
Tips to Make Crispy French Fries at Home
- Make sure the slices are of even thickness and don’t make them too thin. Different Lengths will not affect the result.
- Freeze them in a single layer or they will clump together.
- Do not let the frozen potatoes thaw before frying.
- Do not reuse the frying oil more than 2-3 times or the later batches won’t be as crispy.
Make a Large Batch
As I said, you can absolutely make a large batch and keep it in the freezer. Just make sure to lay them out in a single layer when freezing them first. This is very important! However, once they are completely frozen, you can transfer them to a freezer-safe bag or container.
Theoretically, these should last for several months. In fact, I have fried them after about one and half months in the freezer, and they were as good as new. Just make sure to not let the rest of the fries thaw. Only take out as much as you need for every batch and put them straight into the hot oil.
What to Serve with French Fries?
Here, I have served them with three kinds of dipping sauces: ketchup, mayo, and cheesy mayo. We loved dipping our fries into each one and trying them all out, but you do not need them all. Some good old ketchup would be plenty! You can also try my homemade garlic mayo/sauce out.
Watch me make these French fries in the video:
Here’s the step-by-step guide to making perfect crispy-on-the-outside-fluffy-on-the-inside French fries at home:
Homemade French Fries Recipe
Prep Time: 30 min
Cook Time: 30 min
Step 1: Cut the potatoes into French-fry shapes.
- Potatoes, as many as you want
- Peel the potatoes and slice off the curved ends to create a rough rectangle of the potato.
- Depending on the thickness of your potato, you can then slice off 3 or 4 thinner rectangles.
- From here, slice lengthways to get French fry-shaped slices of potato. Don’t make them too thin or too thick and make sure they are even thickness on all four sides.
Tip: Save the end pieces for curry, mashed potatoes, or soup. Do not throw them away!
Step 2: Soak them in salt.
- salt, roughly 1/2 tsp per potato
- Put the potatoes into a bowl and toss through with salt.
- Let the potatoes sit in the salt for about 15-20 and then drain the liquid off that releases.
- Rinse them under tap water.
Step 3: Soak the potatoes in cold water.
- Cold water
- Submerge the rinsed potatoes in cold water and let them soak for roughly 30 minutes.
Step 4: Par-boil the potatoes.
- Discard the soaking water.
- Fill a pot with room temperature water and place the potatoes in it.
- Place the pot over medium heat and bring it up to a boil. Boil the potatoes for about 5-10 minutes.
- Check for doneness by pricking with a fork. You don’t want them to go too soft and still have a little bit of resistance.
- Drain the potatoes and let them cool slightly.
Step 5: Freeze the par-boiled potatoes.
- Lay the drained potatoes out in a single layer on a tray.
- Place this into the freezer and freeze them for a minimum of 2-3 hours or until completely rock solid.
Step 6: Deep frying.
- Oil, for frying
- Heat oil in a pan for deep frying.
Note: Do not remove the potatoes from the freezer early or let them thaw. They have to go straight from the freezer to the hot oil.
- Once the oil is hot, deep fry them in batches until they go golden brown and crispy.
Tip: They may be slightly salty from the first salt soak, so taste before sprinkling with salt.
- Serve immediately with ketchup, mayo, or whatever you fancy!
– Make the fries an even thickness.
– Freeze them in a single layer or they will clump up. You can transfer them to a different container once they have fully frozen.
– Do not let the frozen potatoes thaw before frying.
– Do not reuse the frying oil more than 2-3 times or the later batches won’t be as crispy.
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Have you made this recipe? I would love to hear your feedback in the comments below! I would also love to hear your thoughts, questions, or doubts.
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