homemade fries

@Grimling & others regarding McDonald’s fries – actually they ARE double-fried; most fast-food places get them frozen & blanch-fried (with all variety of tasty, healthy & wonderful chemical additives, yum) and what they do is actually the quick second frying from frozen state.

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.

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.

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.

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.

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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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.

Use a thermometer to ensure the temperature is correct: 325 degrees for French fries, 375 degrees for shoestring and basket-weave 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.

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).

When ready, you should increase the oil in the deep fryer to max and in goes the fries for about 2 mins., but keep an eye on them, for this stage goes super fast.
I have tried many way's to make my fries more tasty and crunchy and I finally found that it works best in a two stage process.
These French Fries are simply " the best ", crispy on the outside and tender in the inside.
The Best Homemade French Fries – Crispy.
The Best Homemade French Fries – Crispy.
The first frying is the actual cooking process that brings the potatoes up to the cooked stage for about 10 mins.

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).

(Adjust heat to keep oil as close to 300°F as possible and return oil to 300°F between batches.) Transfer fried potatoes with a slotted spoon to a baking sheet lined with dry towels to drain.
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Fry potatoes again in four batches, stirring, and adjusting heat to keep oil as close to 375°F as possible, until deep golden, 3 to 4 minutes.

#1 DONE! T's Sweet Potato Fries Recipe – Rachel's review: did everything it said except I used I can't believe it's not butter spray instead of the olive oil (we were out) and sprinkled on Parmesan about 1 minute before I took it out of the oven.
pinner says… "perfect" technique for baked oven fries.
pinner says… "perfect" technique for baked oven fries.

I’ve had the best French fries in Belgium where I found out that they (the Belgians) invented deep-fried potatoes.
I’ve learned the hard way what it’s like to make my own French Fries.
Ive made fries before but have added vinegar to the ice water to help pull out some of the starch- I’m gonna try your version this weekend with the curry ketchup.
This means that I’ll make french fries.
Frying my own French Fries helped me appreciate (and totally not binge eat) really good fries out in the world.
It’s possible that I haven’t told you why making French Fries is so time-consuming.
The very best French Fries are deep-fried, not once… but twice! I found this an essential step in creating a tender and crispy fry.
Plus, that’s also where I’ve learned that the correct way to make fries is to deep fry them twice.
Pause! Serious Eats has a video on how to cut french fries in case you’re a more visual person.
Here we make or own French fries every week! In fact, french fries are from Belgium, not from France.
This will help wash clean some of the starches, helping the fries not to stick to one another during the frying process.

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.

On a rimmed baking sheet, toss 2 pounds russet potatoes (about 4 medium; cut into ½-inch-thick sticks) with 4 smashed garlic cloves, 2 tablespoons olive oil, ¾ teaspoon kosher salt, and ¼ teaspoon black pepper.

LPT: When making homemade fries, after slicing the potato, put the slices in a bowl of cold water to soak.
LPT: When making homemade fries, after slicing the potato, put the slices in a bowl of cold water to soak.

Onions are one of the best sources of quercetin, a chemical that may help fight heart disease and cancer; mushrooms, a top antioxidant source (research has ranked them up there with carrots and green beans), may even help bolster your immune system.
Each month your favorite dishes get a healthy and delectable do-over with tips from Keri Glassman, R.D. This month we’re looking at the classic summer BBQ staple: Burger and fries.
Together, rice and beans form a complete protein, which means they contain all the amino acids your body needs—just like a beef patty, but with tons of fiber and a fraction of the fat.

Best of all, the same recipe can be used to turn other root vegetables into alternative healthy french fries – now, they won’t taste the same as your humble white potato, but they’ll certainly be delicious, since the browning of the veggies in the oven adds a nice caramelized flavor, and they’ll add some variety.
Get all the recipes from The Real Food Guide in one handy ebook! It’s updated each time a new recipe is added to our site.

Peel potatoes and … cookie sheet and bake in a preheated … for 30 to 35 minutes or until easily pierced.
Bake, covered, with … sides are exposed, salt and pepper again, if desired, and cook, uncovered for 20 more minutes.
Bake 20 minutes and then turn potatoes and bake until crisp, about 15 minutes.

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.

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.

Michelle, I learned the secret of making perfect fries when I spent a summer in Paris in college, way back when the dinosaurs roamed the earth…Anyway, there’s a reason that they’re called “French fries.” Know that perfect, crispy, golden melt-in-your-mouth goodness of Micky D fries? Well, they’re using the French method.
I am so excited about adding these homemade French fries to my cooking repertoire – totally delicious and any time I’m craving French fries I know I don’t have to wait until I’m eating out somewhere, I can make them right here at home! And I have the ability to season them however I’d like.
The photo makes these look like the best french fries ever! I’m sure they taste nothing like the junk one finds at the average restaurant.
Frying in preheated oil makes sure that your fries will seal quickly, thereby uptaking very little oil, which will be limited to the exterior surface only, easily removable with a toss on paper towels.
I made these tonight, and they were the best homemade french fries I’ve ever made or had.
Yay! I’m a sucker for awesome french fries and making them at home saves you the trouble of having to go out to buy some.
I’ve made fries this way too! Love it!!! And it’s SO easy.

For perfectly shaped fries, cut the potato into a box shape by first trimming off both ends, then cutting straight down along one side to create a flat surface.
And as Vandaele points out, even the French don’t call them french fries; in France, they’re pommes frites.
Removing the starch reduces the chances that the fries will stick together, and also, according to Sheagren, gives a crisper fry.

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.
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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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.

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.