Perfect Crispy French Fries by Simone Biles
Golden and crispy homemade French fries that are a snack-time favorite. These fries are double-fried for extra crunch and seasoned to perfection.
Equipment
- Large bowl
- Paper towels
- Deep fryer or heavy-bottomed pot
- Slotted spoon
- Baking sheet
- Tongs or spider skimmer
- Thermometer (for oil temperature)
Ingredients
- 4 large russet potatoes peeled
- 5 cups Vegetable oil for frying
- Salt to taste
- pepper Optional or garlic powder, or paprika for seasoning
Instructions
Prepare the Potatoes:
- Peel the potatoes and cut them into 1/4-inch thick strips for classic fries.4 large russet potatoes
- Place the cut fries into a large bowl of cold water and soak for at least 30 minutes to remove excess starch, which helps them crisp up better.
Dry the Potatoes:
- After soaking, drain the potatoes and pat them dry thoroughly with paper towels. Excess moisture can cause splattering when frying.
Heat the Oil for the First Fry:
- In a deep fryer or heavy-bottomed pot, heat the oil to 300°F (150°C).5 cups Vegetable oil
- Work in small batches and fry the potatoes for 4-5 minutes, or until they are tender but not browned. This step softens the inside of the fries.
- Remove the fries using a slotted spoon and place them on a baking sheet lined with paper towels. Allow them to cool for 5-10 minutes.
Increase the Oil Temperature for the Second Fry:
- Heat the oil to 375°F (190°C).
- Fry the cooled potatoes in small batches again, cooking for 3-5 minutes or until golden brown and crispy.
Drain and Season:
- Remove the fries with a slotted spoon and transfer them to a baking sheet lined with fresh paper towels to drain any excess oil.
- While still hot, sprinkle with salt and any additional seasoning, such as pepper, garlic powder, or paprika, to taste.Salt to taste, pepper
Serve:
- Serve hot with ketchup or your favorite dipping sauce.
Notes
Soaking the Potatoes: Soaking is essential to remove starch and achieve a crispier texture.
Double Frying: The first fry cooks the potato, and the second fry crisps them up.
Season Immediately: Season the fries right after the second fry so that the salt adheres.
Double Frying: The first fry cooks the potato, and the second fry crisps them up.
Season Immediately: Season the fries right after the second fry so that the salt adheres.
Nutrition
Calories: 3783kcalCarbohydrates: 89gProtein: 11gFat: 384gSaturated Fat: 59gPolyunsaturated Fat: 220gMonounsaturated Fat: 87gTrans Fat: 3gSodium: 25mgPotassium: 2052mgFiber: 6gSugar: 3gVitamin A: 5IUVitamin C: 28mgCalcium: 64mgIron: 4mg
Ingredient Costs: Cost of Recipe by Ingredient Measurements
Shopping Costs: Cost of Recipe with Brand New Ingredient Purchases
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