homemade french fries

To make thick French fries, slice potatoes lengthwise into 1/4-inch slices, and cut again into 1/4-inch strips.
French fries need to be fried a second time: Raise oil temperature to 375 degrees.
Make basket-weave-style fries by fitting the mandoline with the fluted cutting blade; rotate the potato 90 degrees between each pass over the blade.
Cook shoestring and basket-weave potatoes for 2 to 3 minutes, turning occasionally.
French fries need to cook for 5 to 6 minutes, turning occasionally.
For shoestring potatoes, use a mandoline fitted with the fine julienne blade.
The oil needs to be just the right temperature — too cool, the potatoes will absorb the oil; too hot, the outsides of the potatoes will burn.

When you’re ready to make the fries, drain off the water and lay the potatoes on 2 baking sheets lined with paper towels.
Remove the potatoes from the oil and drain on paper towels.
When the oil’s hot, start frying the potatoes in batches again, cooking until the fries are golden and crisp.

Many recipes for French Fries (as well as other potato recipes) recommend soaking the potatoes in cold water for thirty minutes.
Potatoes in water is for nothing other than keeping them from oxidizing (browning.) Potatoes do this shockingly fast, so basically, as you’re cutting your potatoes, you store them in cold water to keep them from getting black and gross (which can happen in about 4 minutes exposed to open air.) Nothing more, doesn’t affect cooking, doesn’t change starch content.
By soaking the potatoes, it allows moisture absorbed by the potatoes to push MORE starch to the outside of the potato, by adding starch to the exterior makes for the crispiest fries.
I make my fries now-a-days by boiling the potatoes for about 5 min in salted water, drain put in the fridge till dead cold, chip then fry, crisp on the outside, soft and fluffy on the inside.
The only thing I do different is to par boil the fries till outside starts to get rough keeping the inside uncooked then freeze for twenty minutes to remove excess moisture from the potato.
The only thing I do different is to par boil the fries till outside starts to get rough keeping the inside uncooked then freeze for twenty minutes to remove excess moisture from the potato.

Coat a baking sheet with cooking spray and spread the potatoes in a single layer.
In a large bowl, toss the potatoes with the oil and 1/2 teaspoon salt.
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Oh, I do live in Utah – born and raised and I’ll tell you right now that fry sauce is awesome! Here in Utah, we don’t do french fries without it – it’s just that darn good!!!! I’m not sure how it compares to Chick-Fil-A sauce, it might be very similar.
I learned about “fry sauce” on a 4 month journey into Oregon and the surrounding areas! The folks here on the east coast have absolutely no idea what I’m talking about, but the table gets very quiet for a bit when I serve it up! Hurry for this recipe, cause now I have the perfect fries to go with the perfect dipping sauce.
The sauce that comes with the fried chicken fingers is a mystery, but it’s basically mayo and ketchup doctored up with some other things and I to eat it with the fries! We always have to order extra sauce.
Ketchup + Mayo (+hot sauce, seasoning, etc.) = Crawfish Dip!!! I’ve never tried it on fries before, but I’d be willing to try it at least once.

This will help remove the excess starch from the potatoes and keep them from oxidizing.
Fill a large bowl with water and soak potatoes, submerged, for at least 30 minutes up to 24 hours.
Remove potatoes, gently shaking off excess oil and let drain on rack.
Remove potatoes from the water, and pat dry to remove excess water.
Cook potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes.
Par cook until potatoes are light brown, 5 to 7 minutes.

The following recipes for french fries cover classic fried, healthier oven-fried, as well as recipes for seasoned and sauced versions.
Celeb chef Spike Mendelsohn got this recipe from his grandfather Sunny, who always served the finished product in a brown paper bag — a tradition Spike has carried on in his own home.

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Joy the Baker will return on Monday with a fresh-out-of-the-oven website.
Until then I would encourage you to drink all the pink wine and eat all of the cookies.

It’s the scene where, after mom and daughter have switched bodies, they’re in the car and Jamie Lee Curtis’ character (inside Lindsay Lohan’s body) realizes she again has the metabolism of a teenager and indulges in French fries for the first time in years.
Homemade french fries are so good! I always start making them when summer rolls around! I love the seasoned recipe.
Ease: Homemade French fries take a bit of work and cleanup but the good news is that there are a couple of steps in the recipe that can be done ahead of time.
I’ve been looking for a recipe for garlic fries for so long! Oddly enough I’d never heard of them until I visited Arizona.
Now, I know French fries aren’t an everyday food but still, they deserve to be tasted every once in a while by teenagers and adults alike because they are AMAZING.
The nice thing about making your own French fries is that you can cook them to your perfect texture.

Making your own french fries is an opportunity to experience deep-fat frying at its best and easiest.
While you already know how and when to eat french fries, you might love them even more when you make them from scratch and serve them piping hot.
As much as Americans love french fries, you would think they were invented here.
The name "french" comes from the word for cutting vegetables or meat lengthwise into strips.

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My favorites …there are two,….I love the apple sausage dog with cheese and spicy mayo…and the greek dog topped with feta and tzatziki sauce! We have family dinners on Sunday and one of our favorite days is “grill your own and top it off.” We always serve it with several summer salads and chips but I just got a fryer for Chrismas and can’t wait to try your fries.
To get the full recipe for the Ecuadorian Street Dog, you’ll need to hop around a bit, but it’s worth it in the end, I promise! Be sure to check out Endless Simmer for the Salsa Verde, Boulder Locavore for the Spicy Aji Sauce, Food in Jars for homemade condiments (ketchup, mustard, AND mayo), and this Thursday, author Russell van Kraayenburg of Chasing Delicious will top if off with his recipe for homemade hot dog buns and the hot dog itself (from scratch).

Using a large skimmer or the deep fryer’s basket, transfer the potatoes to a baking sheet lined with several layers of paper towels to drain.
To make the ketchup, in a large, heavy saucepan over medium heat, combine the tomato sauce, vinegar, shallots, sugar, fennel seeds, kosher salt, cloves, dry mustard, black pepper and cayenne.
Transfer the potatoes to a baking sheet lined with fresh paper towels and season with kosher salt and black pepper.
Cook the food in small batches to prevent a drop in the oil temperature, using a skimmer or the deep fryer’s basket to lower the food into the hot oil to avoid splatters.
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In a deep fryer or large, heavy pot over medium-high heat, pour in oil to a depth of 2 inches and heat to 325°F on a deep-frying thermometer.
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When my husband got me a deep fryer this past Christmas, my first thought was, “Oh no…this is going to be trouble.” But I’m actually really glad he got me one, because I’ve found that now that I’m able to make them at home, I can cook whatever amount I want, and I’m not spending $7 each time we go out to a fancy pants restaurant on “frites” just because I’m craving french fries.
Just like Mark Bittman, I feel that fried food should be eaten at home if desired, because you actually have to go through the work to making it and aren’t picking it up from a drivethru (I would never eat fast food fries anyway…who KNOWS what is in those “fries.”) I’ve experimented quite a bit with french fries, and I’ve come up with a recipe that never fails to give me insanely crispy (and not greasy) french fries.
I bought a fryer and love it Once you make your french fries all others do not taste good at all also fried onion rings AWSOME but I have to really control myself because I could eat these every day as a side dish going to try fried pickles soon Bought a T Fal fryer which makes cleaning an filtering a snap and you can put everything in the dish washer except the electrical unit.

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Using slotted spoon or tongs, transfer potato sticks to paper-towel-lined baking sheet to drain.

Prepared in just 30 minutes or less, sea salt or other coarse salt gives these easy fried potatoes a pleasing extra layer of texture.
Fry the potatoes, about one-third at a time, until potatoes are tender in the center and edges are just beginning to color and blister, about 7 to 9 minutes.
In a deep-fat fryer, heat peanut oil according to manufacturers directions to 365 degree F, or heat oil in a 3-quart or larger saucepan to 365 degree F (saucepan should be no more than half full).

Cut the potato in half, then slice along the length of the potato to create fries.  Thinner slices will bake faster and make crispier fries, while larger slices will be softer and chewy; aim for a reasonably consistent thickness so the thinner ones don’t burn before the rest are done.
Really simple, three ingredients: potatoes, olive oil and salt.  You can spice up your fries with paprika, rosemary or cayenne pepper if you like, or keep it simple and leave out even the salt.
Add salt and seasonings according to your preference and mix with your hands one final time before spreading the fries out on the baking sheet.
Add salt and seasonings according to your preference and mix with your hands one final time before spreading the fries out on the baking sheet.
Thinner slices will bake faster and make crispier fries, while larger slices will be softer and chewy; aim for a reasonably consistent thickness so the thinner ones don’t burn before the rest are done.

I have started making these with almost everything, and they taste great! I also love how you don’t have to flip them 15 minutes in like bagged french fries.
I fries turned out great and i will be using this recipe from hence forth.

Did you ever work for Kutchie Pelaez at his World Famous Restaurant “Kutcharitaville Key West Cafe”? Your homemade fries sure look a lot like Kutchie’s Famous Beach Potatoes.
Bake for 25 minutes, flip the fries, and bake for a remaining 10-15 until fries are crispy (35-45 minutes total.) Make sure to not over crowed the pan- this is result in uneven baking.
Great fries! I added cajun seasoning to the recipe for more of a kick.
I followed the oven temp and baking time and almost burned the house down…most fries were completely black (I know, I should have checked on them).
I hadn’t ever known/tried a method for oven-baked, homemade fries- yours is great! I opted for my own seasoning, mostly because I forgot everything but the chopping method and cooking temperature by the time I got downstairs, and my phone battery was too far gone to retrieve your page from the kitchen =).

s sort of the idea behindspecializes in homemade treats likegiveaway! See the bottom of thisand i asked my best friend ayeshaWhat’s the best thing to happen to you in the past 48 hourswings Chanel: fries What qualitycream and (3) french vanilla.
Prepared in just 30 minutes or less, sea salt or other coarse salt gives these easy fried potatoes a pleasing extra layer of texture.
Being… household, I added an Asian twist to this classic recipe for Chicken Fried Steak using beef but giving a nod… to Japanese Tonkatsu.
The Best Homemade… French Fries You need a deep-fryer and peanut oil to create these extra-crispy fries, but they’re totally…Sometimes you just really want a burger and fries.
True, frying pork chops doesn…. This recipe for Oven-Fried Pork Chops delivers a delicious meal in minimal time.

That is, by no means, a way toward a healthier, low-fat meal, but if you’re going to break out a deep-fry thermometer and a whole roll of paper towels for your French frying experiment, it’s probably not an ordeal you’re doing on the regular.
Soaking is key-this removes the starch, keeps the potatoes from sticking together, and eliminates the sugars that prevent the potatoes from achieving maximum crispness.
We are, of course, open to the idea that our readers have made some mind-melting fries, frites, or whatever you call your fried potatoes at home.
You don’t need to install a deep fat fryer in your kitchen or apprentice at a burger stand to get homemade French fries worthy of great praise.

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Be sure the pot is large enough that the oil won’t boil over as the potatoes fry.","extra":null,"hide_number":null,"id":143855,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8372224,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-09-14T17:18:38Z","youtube_id":"","ingredients":[{"display_quantity":"","note":"","quantity":"0.0","unit":"a/n","ingredient":{"for_sale":false,"id":747,"product_url":null,"slug":"oil-for-frying","sub_activity_id":null,"title":"Oil for frying"}}]},{"activity_id":277,"audio_clip":"","audio_title":"","created_at":"2014-09-14T17:18:38Z","directions":"Fry for about 1 minute 45 seconds, or until the surface appears golden brown and bubbles streaming from the fries slow to a trickle, which indicates the crust is dry and crisp.","extra":null,"hide_number":null,"id":143856,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8380416,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-09-14T17:18:38Z","youtube_id":"","ingredients":[]},{"activity_id":277,"audio_clip":"","audio_title":"","created_at":"2014-09-14T17:18:38Z","directions":"Drain fries on paper towels to remove excess oil.
Be sure the pot is large enough that the oil won’t boil over as the potatoes fry.","extra":null,"hide_number":null,"id":143852,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8257536,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-09-14T17:18:38Z","youtube_id":"","ingredients":[{"display_quantity":"","note":"","quantity":"0.0","unit":"a/n","ingredient":{"for_sale":false,"id":747,"product_url":null,"slug":"oil-for-frying","sub_activity_id":null,"title":"Oil for frying"}}]},{"activity_id":277,"audio_clip":"","audio_title":"","created_at":"2014-09-14T17:18:38Z","directions":"Working with small batches, carefully lower the fries into the hot oil with a spider strainer or slotted spoon.
For best results, cook potatoes until they are nearly, but not quite, falling apart.","extra":null,"hide_number":null,"id":143850,"image_description":"","image_id":"{"url":" ;,"filename":"Thin Cut Fries4.jpg","mimetype":"image/jpeg","size":237194,"key":"CzOOW6k6RE2LF7zjhALd_Thin Cut Fries4.jpg","isWriteable":false}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":7864320,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-09-14T17:18:38Z","youtube_id":"","ingredients":[]},{"activity_id":277,"audio_clip":"","audio_title":"","created_at":"2014-09-14T17:18:38Z","directions":"Gently remove fries from the bag.
rnrnNOTE: Smaller batch sizes (about 500 g) will make it easier to handle fries without breaking them.","extra":null,"hide_number":null,"id":143849,"image_description":"","image_id":"{"url":" ;,"filename":"Thin Cut Fries3.jpg","mimetype":"image/jpeg","size":260140,"key":"gUBlIeyaSZO8vlrwnp2O_Thin Cut Fries3.jpg","isWriteable":false}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":7340032,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-09-14T17:18:38Z","youtube_id":"","ingredients":[]},{"activity_id":277,"audio_clip":"","audio_title":"","created_at":"2014-09-14T17:18:38Z","directions":"Cook fries sous vide until very tender, about 15 minutes.
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Beth, I love homemade french fries and make them often ~ although lately I have been frying them in olive oil.
These look fantastic! I love homemade fries! I like to mix a little ketchup, mayo and cayenne to make a sauce to dip my fries in.
Alright, so the 4th thing to note in making crispy homemade french fries is “the flip”.
These look great! I’ve never made french fries from scratch before.
I’ve been making fries like this for years and they are the best! Don’t know why anyone would buy those nasty frozen ones-YUK!LOL.I will be following you from now on-wish you the best.
If there is one thing my family and I love it’s french fries!! And now I am officially hungry for them even though it’s 10am.
Bake for about 20 minutes and then flip the fries and bake for another 5-10 minutes, depending on how crispy you want them.
In our house the girls used to flip them one by one (dedication I know!), rotating the fries 180 degrees to make sure each side gets nice and brown.
Oh my goodness, these look FANTASTIC!!!! I will need to try these because I can never seem to get homemade fries look and taste quite like I want them to.

In my eBook, The Homemade Mommy Handbook, I provide a lot more detail on basic cooking techniques including how to blanch vegetables like potatoes and how to properly brown ingredients while sautéing and roasting.
Have you noticed that many packaged ready-to-fry French fries contain flour and other additives to help them get crisp and brown? That is what happens when you fry in vegetable oil…the oil seeps into what you are frying and you end up with something very greasy.
In particular, Homemade Mommy has a nice blog about how to make crispy french fries.
 Homemade Mommy shows us how to make homemade crispy french fries.
I am a very busy real food mama! When I am not taking care of my 5 year old, I take time to share my real food recipes on my blog, Homemade Mommy.
I am passionate about achieving vibrant health and am happy to share tips, techniques and recipes in my eBook, The Real Food Survival Guide for Busy Moms which is an excellent resource for any busy mom (or dad) who wants to cook real food for their family but is not sure how to take the plunge.
Did you know a certain fast food company used to fry their French fries in beef tallow before switching in the 90s to vegetable oil? That’s right.
Using a skimmer or slotted spoon, carefully remove the French fries from the oil and set aside to drain on a dish towel or a brown paper bag.
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Oven Baked French Fries that taste Deep Fried! Deep frying is usually the 'only' way to get crispy, delicious, homemade french fries…until now! This recipe is fool proof, and yields the crispiest, best fries at home.
Oven Baked French Fries that taste Deep Fried! Deep frying is usually the 'only' way to get crispy, delicious, homemade french fries…until now! This recipe is fool proof, and yields the crispiest, best fries at home.
Slow Cooker Green Bean Casserole Recipe ~ Say: made with fresh or frozen beans, a homemade cream sauce (no cream soup!), cheese, and topped with French's French Fried Onions.
Slow Cooker Green Bean Casserole Recipe ~ Say: made with fresh or frozen beans, a homemade cream sauce (no cream soup!), cheese, and topped with French's French Fried Onions.
Boneless Short Rib Ragu ~ Great over Mashed Potatoes, Pan-Fried Gnocci, Fresh Pasta, Rice, Polenta or Homemade French Fries.
It's not beautiful, but it tastes WONDERFUL! Great over mashed potatoes, rice or homemade french fries.
It's not beautiful, but it tastes WONDERFUL! Great over mashed potatoes, rice or homemade french fries.
Check out my baked homemade French fries with parsley, garlic, and Parmesan cheese below.

[…] Fermented French Fries – While french fries are cooked, which destroy the probiotic content of the food, the point of fermenting potatoes is to reduce the cancer-causing acrylamide in prior to frying.
Marti, I spent some time on Google and couldn’t turn up anything specific to potatoes, however I was able to turn up one website that had multiple studies referenced for bread and lactic acid fermentation/sourdough reducing the glycemic load at So if you’re going to test this, I would ferment the fries and then serve them British style with a type of vinegar.
So stinkin’ cool! I used my mandolin to slice up 2 potatoes in less that 5 minutes and they look awesome! I’m so excited because I’ve never made French fries before and I’ve had my eye on this recipe for quite some time.
In this paper, fermentation with a lactic acid bacteria (LAB) resulted in a reduction of the acrylamide in french fries by as much as 90% after 15 minutes.

I like to drain the fries on a cooling rack over a baking sheet (in lieu of paper towels for a single batch, as an initial draining spot before transferring them to paper towels for multiple batches).
The best fries are double-fried, first at a lower temperature to cook them through, then drained and allowed to cool before being dipped into hotter oil to crisp them up to golden perfection.
I try to balance the inconvenience of doing several batches (and the counter space and time it demands) with doing enough to make the hassle of frying (what with the hot oil and the draining and whatnot) worthwhile.

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