Homemade French Fries: From Soft to Crispy in Just 3 Easy Steps
French fries are one of those snacks that you can never get tired of. Whether it’s a casual meal or a quick snack, they are always a crowd-pleaser. While restaurant fries are great, there’s something uniquely satisfying about making homemade French fries from scratch.
I’ve had my fair share of French fries from fast food chains and restaurants, but nothing compares to the taste of fresh, crispy fries right out of your own kitchen. The whole process of preparing, frying, and finally enjoying them is not just rewarding but also an opportunity to get creative with seasonings and techniques. In this post, I’ll take you through my personal journey of making homemade French fries, step by step, sharing some of the tips I’ve learned along the way.
Table of Contents
Homemade French Fries:
What I love most about making homemade French fries is that it brings people together. Whether I’m serving them as a side dish at dinner or whipping up a batch for friends on game day, they’re always a hit. The crispy, golden exterior with the soft, fluffy interior is something you can’t get from a frozen bag of fries.
Every time I make them, I find new ways to tweak the process. Whether it’s adding a new seasoning or testing out a different potato. And there’s something special about the fact that they’re homemade. You can feel the difference in the taste, the freshness, and the care that goes into preparing them.
Why I make homemade French fries:
Control over ingredients: when you make at home, you get to decide the types of potatoes, oil, and how much salt and seasoning goes on them. It’s not only healthier but also tastes much better because you’re not dealing with preservatives or unnecessary additives.
Customisation: I always love to experiment with different flavors, seasoned with garlic, rosemary, or even a little bit of spice. Sometimes I’ve served with parmesan cheese as well, and trust me, it gives perfect taste.
Freshness: Fries from the store or restaurant can be great when they are hot, but sometimes they lose their crispiness by the time you get them at home. When you fry them on your own, they’re hot, fresh, and crispy.
Choosing the right potatoes:
Make sure to use high starch content potatoes for fries. After so many trials, I’ve found the perfect variety of potatoes. For my USA, people used russet potatoes; to be honest, this is the great choice for crispy, golden brown fries. The starchy potatoes make them ideal for traditional American-style fries. I’ve also tried Yukon gold potatoes; this waxy variety gives a creamy texture, and they may not get as crispy.
If you’re living in a European country, then Maris Piper potatoes are perfect for homemade French fries. They’re known for crispy outside and soft inside, similar to russet in the U.S.A.
For my Asian and South American people, feel free to use local varieties like pukhraj or Jyoti and papa amarilla, i.e., yellow potatoes.
Secret Ingredient for the Best Homemade French Fries Ever:
Potatoes: Make sure to use the right potatoes. Type of potatoes matters a lot; floury and starchy potatoes are important. The natural flavor of potatoes goes well with the seasonings and dips.
Vinegar : Simmering in a vinegar water used to get your fries Crispy. It helps to prevent excessive browning of fries. Vinegar water makes your fries fluffier inside and crispy outside.
Salt: less is more, Season the fries with salt. It also balances the oiliness from frying.
Oil: For frying, always use vegetable oil. I’ve explained the details below about how to choose the perfect oil for frying.
No-Fail Method for Restaurant-Style Homemade French Fries at Home:
Getting the perfect shape:
Cutting the potatoes in a perfect shape can be an art itself. If you do it regularly, then it’s not a big task for you. Make sure to cut the fries in the same shape. If your fries are all different sizes, they cook unevenly. If you prefer fries cutter, then well and good. It makes your task more easy, and your fries will be uniform. I like to keep my fries around 1/4 inch thick. You can go with your preference, but I’ve found that medium size gives perfect balance between crispiness and softness. And make sure to use a sharp knife.
Soaking the potatoes:
- Soaking the potato slices in cold water makes your fries crispy. After cutting , I put them in a large bowl with cold water and soaked for at least 30 minutes. If you prepare ahead of time, then you’ve got to soak them overnight. This step is important to remove excess starch from the potatoes. After soaking, I drain the water and pat the potatoes dry using a kitchen towel.
- Another method is to simmer the potato slices in cold water with vinegar and salt for at least 10 minutes on high to low heat. Then remove from vinegar water and let them dry on paper towel.
Double frying method for crispy fries:
- Double frying is the best technique to make your fries cruchy, crispy outside, and soft inside. Heat the oil to about 300°F for the first round, and fry the potatoes in batches for 3-4 minutes. Just until they start to become soft but not brown. Then take them out and let them rest on a paper towel.
- After the first frying, raise the oil temperature to 375°F. Then, place the potatoes and fry for another 2-3 minutes until they become golden brown and crispy. Take them out of the oil and let them rest on a paper towel and remove any excess oil from your fries.
Seasoning (simple or bold ?):
- Once your fries come out of the oil, season them with salt. Sometimes less is more, so I’ve always preferred classic salt over the fries.
- For a bold finish, I always toss them with garlic and parmesan cheese. The combination of simple crispy fries with savory garlic and parmesan is the perfect twist. If you want to add heat, then toss the fries with Cajun seasoning mix; it adds depth and flavor to your homemade French fries. Sometimes I chopped up some rosemary or thyme and sprinkle it over the fries after frying.
- Mostly I pair it with ketchup but you can used dipping sauce with mayonnaise and sriracha for Creamy and spicy dip. You can choose according to your mood or choices.
Healthy alternative, i.e., air-frying and baking:
- Air-frying your homemade French fries is the best option if you prefer less oil. If you’re afraid that you can achieve perfect crispiness or not, then don’t worry; it gives a 100% perfect result. It gives crispy and delicious fries.
- Preheat the air fryer to 375°F. After soaking and drying, you’ve got to lose them in a little bit of oil, about 1 tablespoon for 2 large potatoes. Cook them in an air fryer for at least 15-20 minutes.
- If you prefer baking, bake the fries at 425°F for about 25 minutes. Flipping them halfway. It works better.
Which oil is best for frying?
Every time I’ve experimented with different oils for frying. Vegetable oil is my go to choice for fries because it doesn’t change the taste of fries. You can use peanut oil or olive oil as well. but the fries didn’t get as crispy and absorbed more of the oil, which made them heavier.
Best way to store your leftover fries:
- Allow your fries to cool to room temperature before storing them in the refrigerator. Place the cooled fries in an airtight container or resealable plastic bag and store them in the refrigerator for up to 3-4 days.
- If you want to freeze, spread the cool fries on a baking sheet and freeze for 2 hours, then transfer your fries into a freezer-safe bag. They can be frozen for up to 2 months.
- For frozen fries, reheat in the oven at 400°F for 15-20 minutes until they are crispy. You can use an air fryer also.
Deal With New Snack Recipe!!!
Homemade French Fries Recipe
Equipment
- 1 Large Bowl
- 1 Sharp Knife
- 1 Large Pan
Ingredients Â
- 2 Ib Floury Potatoes
- 2 Tbsp White Vinegar
- 1 Tbsp Kosher's Salt
- 1 Litre Vegetable Oil
- 1 Tbsp Rosemary Salt
InstructionsÂ
- Perfectly cut your potatoes in slices and rinse with cold water and let it simmer for 5-10 minutes in vinegar and salt water. Or you can soak the potato slices in cold water for at least 30 minutes.
- Remove from water and let them dry with a paper towel. Make sure to completely dry, and if you want more crispy texture, then sprinkle some cornflour on your potatoes.
- Take a large pan, heat the oil, and place your fries into hot oil for 3-4 minutes. Remove from the pan and remove the excess oil. Increase the temperature of the oil, then again fry until it becomes golden brown.
- Season your fries with rosemary salt, and your favourite garlic with parmesan cheese. Now your homemade French fries are ready to serve!!
Notes
FAQs:
1) Do I have to soak potatoes before frying?
Ans: Soaking potatoes before frying is optional but recommended. Soaking them in cold water for about 30 minutes helps remove excess starch, which can make the fries crispier and prevent them from sticking together during cooking. However, if you’re in a hurry, you can skip this step and still get good results, though the fries might be slightly less crispy.
2) Why are my homemade French fries not crispy?
Ans: If your potatoes aren’t enough soaked to remove excess starch, they can turn out soggy. Also, frying at too low a temperature can result in limp fries because they absorb more oil. To get crispy fries, make sure to soak the potatoes, dry them thoroughly, and fry at the right temperature (around 350°F or 175°C). Double frying is important, first at a lower temperature to cook them through, then at a higher temperature to crisp them up can also help.
3) How long to boil oil for fries?
Ans: When frying French fries, you don’t need to boil the oil. Instead, heat the oil to around 350°F (175°C). Once the oil reaches this temperature, you can start frying the potatoes. If you heat the oil too long before adding the fries, it may burn or become overly heated. Just make sure to maintain the right temperature throughout the frying process for crispy, golden fries.
4) Do you need cornstarch for fries?
Ans: Cornstarch is not essential for making fries, but it can help make them extra crispy. When lightly dusted on the potatoes before frying, cornstarch creates a crunchy coating. It helps absorb moisture from the surface, preventing the fries from becoming soggy.
My go to snack option :
Making homemade French fries might take a little more effort than opening a bag of frozen ones, but trust me, it’s worth every second. From selecting the right potatoes to mastering the double-fry technique, the process is fun, rewarding, and results in fries that are far superior to anything you can buy. Whether you go for classic salted fries or experiment with bold seasonings, homemade fries are always a winner. Next time you’re in the mood for fries, skip the drive-through and try making them yourself. Your taste buds (and maybe even your family or friends) will thank you!