There are a few secrets to making perfectly crispy French fries at home.The goal is to ensure that the center of the fries are fully cooked before the outsides get too brown.Before you begin preparing the potatoes, fill a large bowl with cold water and add a tablespoon of lemon juice.Cut potatoes will start to discolor if they're exposed to oxygen for too long—even if they're in the water.This step prevents the outside of the french fries from getting too brown before the inside cooks all the way through.Additionally, restaurant fries are so crispy because, among other things, they use old oil continuously.It needs to be properly filtered and stored in an airtight container, preferably in the refrigerator or a cool, dark, dry place.Before moving the storage container, look for any separation in the oil and then give it a sniff test; if it smells off or acrid, don't use it. .
Homemade French Fries (Baked or Fried!)
Learn the secret to making the best homemade French fries from russet potatoes right at home!These are easy to make ahead of time and fry or bake in the oven for a quick snack or side dish idea!Serve these with my nacho cheese sauce OR my 10 minute Brown Gravy to make some Poutine!Want to know the secret on how to make French fries super crispy?Rinse them twice with cold water and pat the completely dry.They’re high in moisture, and will actually become hollow when fried as the water evaporates out.Soaking potatoes in cold water helps get rid of the starch.Starch makes things crumbly and soft, and we want our fries to be sturdy and crisp.Soak the the fries in cold water for at least 1 hour or overnight and pat completely dry.Toss with up to 1/2 cup vegetable oil and sprinkle with salt and pepper.Place the fries in a single layer on a baking sheet at 400° F in the lower-third of the oven for 15-20 minutes .Remove, toss, place in a single layer, and bake for 10 more minutes or until brown and crispy.When ready to serve, remove them from the freezer and fry them in batches at 400° until golden brown, about 5 minutes.Soak the the fries in cold water for at least 1 hour or overnight and pat completely dry.When ready to serve, remove them from the freezer and toss with up to 1/2 cup vegetable oil.Place the fries in a single layer on a baking sheet at 400° F in the lower-third of the oven for 15-20 minutes .Remove, toss, place in a single layer, and bake for 10 more minutes or until brown and crispy.Flash freeze them on a baking sheet or plate until solid, 1 hour or so.PRO TIP: Make my 10 minute Brown Gravy Recipe and have homemade Poutine with leftover fries!I’ve got a Free Meal Plan with 7 of my super popular recipes (complete with grocery list)!Sign up for my email list and I’ll send it over now along with weekly dinner recipes! .
This Is The Best Type Of Potato For French Fries
We love to enjoy French fries alongside a juicy burger, dipped into a milkshake, or piled high with gravy and cheese curds — aka poutine.Each year, the average American eats a whopping 30 pounds of the fried potatoes, whether at home, in a restaurant, or at a fast food joint (via The Daily Meal). .
French Fried Potatoes Recipe
Always do a long fry (about 6-10 minutes depending on how thick your potatoes are cut- we prefer large wedges) and then just before you're ready to serve, refry till golden brown, about 2 minutes.You can sustain the temperature of the oil better and fry larger and fewer batches.For those wondering what to do with the leftover oil, let it cool, strain or pour into a covered container and store in the fridge for your next time you need to deep fry something. .
Baked French Fries (Oven Fries)
Russet potatoes are the gold standard for French fries in general.You can make oven french fries so good and crispy!Make sure you dry them well so they don’t steam and get soft when they bake!While these are a version of healthy fries, if you want them to crisp, you will still need to be generous with the oil.Use parchment paper to keep them from sticking and oil to make them crisp!TWO TEMP COOKING: This easy technique allows the fries to bake perfectly crispy!Simply bake at 375°F for a little bit to cook and then turn up the heat to really crisp them up!I always leave the skin on because it adds a little bit extra fiber (and personally I like the way it tastes… and it’s easier).To make baked steak fries, you’ll want to find potatoes that are a little bit smaller.To achieve maximum crispiness in your homemade French fries, I do a 2 temperature cook:.Spread evenly in a single layer on a parchment line pan.The length of time for baked French fries will vary, depending on how thick you cut them and of course personal preference.Your leftover oven baked fries can also be frozen for up to four months in a freezer bag.Frozen fries are great reheated but also perfect added to soups, stews and casseroles! .
Homemade French Fries
Pair your fries with a burger, or serve them with steak, and watch the rave reviews come in!There’s nothing better than homemade french fries – they’re light, crispy, and full of flavor.This recipe starts with Russet potatoes, which are cut into strips, then soaked in water.The water helps to remove any excess starch to make the fries crispy.Other types of potatoes will not give you that classic french fry taste and texture.Make sure to cut your fries into similar sized pieces so that they cook at the same rate.French fries are best served immediately as they can soften a bit as they cool.These come in all different sizes and prices, but you can get a small fry cutting blade for not much money.Cajun Fries: You can season the fries with a Cajun spice blend, or make your own by combining one teaspoon each of garlic powder, paprika and salt and a half teaspoon each of black pepper, cayenne pepper, onion powder, dried oregano and dried thyme.Once you try these homemade french fries, you’ll find yourself making them regularly! .
Air Fryer French Fries {Fast and CRISPY!} – WellPlated.com
Crispy outside, tender inside, and seasoned to perfection, these Air Fryer French Fries are the pinnacle of satisfaction.This recipe is THE method to make perfect French fries from scratch in the air fryer!It even makes scrumptious Air Fryer Pork Chops!Unlike a standard oven, air fryers can preheat in minutes and their compact size means the food is ready faster (hello, Air Fryer Grilled Cheese on demand).One of the biggest appeals of an air fryer is that it can crisp food with very little oil.And let me tell you, I air-fried so many potatoes in my quest for the perfect French fry, the healthier factor is something I appreciated deeply.Translating the original oven recipe to the air fryer, however, did present a few challenges.In addition to determining the obvious—how long you air fry French fries (answer: 7 to 15 minutes, depending upon your model and if you cook the potatoes in a single or double layer)—I wanted to delve deeper.Yukon gold potatoes resulted in fries that were equally crispy outside, but that had a firmer, creamier inside.Thanks to their naturally buttery taste, the French fries made with Yukon golds also had a richer flavor.To create fries that crisped but didn’t burn, I found that cutting the potatoes into matchsticks that were ¼-inch wide on each side and 3 to 4 inches in length worked best.In order for your fries to cook evenly in the same amount of time, it’s important for them to be cut the same size.While it may seem like a pain, soaking the potatoes in hot water for 10 minutes prior to cooking them in the air fryer is essential.The water removes excess starch, allowing the fries to be their crispiest.One of my biggest frustrations with the air fryer is that, despite the basket’s large overall volume capacity, in order for certain foods to crisp properly, they need to be cooked in a single layer.Since the surface area of the basket is small, that means you end up making a lot of batches, taking away from the air fryer’s quicker cook time.To determine whether or not you could fit more fries into the air fryer at once, I tested a few different methods.The downside was that I needed to make at least 4 batches, which extended the recipe’s total time.The downside was that I needed to make at least 4 batches, which extended the recipe’s total time.I was pleasantly surprised to discover that the double-layer fries, while not *as* crisp as the ones I cooked in a single layer, were still delightfully crispy and very satisfying.I was pleasantly surprised to discover that the double-layer fries, while not *as* crisp as the ones I cooked in a single layer, were still delightfully crispy and very satisfying.For us, the double layer was the perfect balance between crispiness and faster recipe time.I primarily tested these as Ninja air fryer French fries, as this is the model I own.Since models vary, I recommend you check a few minutes early, and then again towards the end of cooking time to make sure your fries do not burn.The amount of oil needed is so little, however, I find that the improved texture and flavor is worth it.I love the classic combination of salt, pepper, and garlic powder on its own, but you can add any of your favorite seasonings.For fairly crispy fries: Cook the potatoes in 2 layers in the air fryer basket at 375 degrees F for 5 minutes.For maximum crispy fries: Cook the potatoes in a single layer in the air fryer basket at 375 degrees F for 5 minutes.Toss your fries with Cajun seasoning for a bold, lightly spicy flavor.Toss your fries with Cajun seasoning for a bold, lightly spicy flavor.Enjoy an elegant, restaurant-worthy spin by adding truffle salt and topping your finished fries with freshly grated Parmesan.Place leftover fries in an airtight storage container in the refrigerator for up to 3 days.Place leftover fries in an airtight storage container in the refrigerator for up to 3 days.Spread the leftover fries in a single layer on the hot pan (or in the air fryer basket), and recrisp.Spread the leftover fries in a single layer on the hot pan (or in the air fryer basket), and recrisp.Transfer the frozen fries to an airtight freezer-safe storage container or ziptop bag for up to 3 months. .
Baked French Fries {Healthy and Crispy!} – WellPlated.com
After slicing, baking, and salting more potatoes than I care to count, I have for you a foolproof method for how to make French fries crispy in the oven.No more compromising texture for the sake of making baked French fries healthy.Or, if the oven baked fries were crispy on the outside, the tradeoff was that the insides would be dry and caky.I’ve read all about the crispy oven fries cornstarch trick (an extra step in which the cut potatoes are carefully tossed in cornstarch prior to baking), but after trying it once, I decided that it was too much of a hassle and too messy to be worth it.I wanted crispy baked fries that were golden on the outside and tender on the inside, all for a minimum amount of effort.These five-star baked French fries exceeded all my wildest dreams, and I’ll never make them any other way.Learning how to make French fries from potatoes is an important life skill that you’ll be happy to have in your arsenal.After extensive experimentation with different varieties of potatoes, baking times and temps, and seasonings, today’s easy homemade French fries are the BEST of them all!I tested baked fries with both russet and Yukon gold potatoes, and while both do work, I preferred the final texture of the baked fries made with Yukon golds.While both potato varieties crisped nicely on the outsides, I found the insides of the russets to be drier, while the oven fries made with the Yukon golds were more tender and creamy.I tested all of the popular cooking methods to making oven fries, and the one that yielded the best results with the least amount of effort was soaking the potatoes in water prior to baking them.While the potatoes soak in very hot water, they cook just enough to ensure the insides become nice and tender, while the outsides crisp but do not burn.Feel free to experiment with your favorite spices to find your perfect French fry flavor or keep it classic., combined with , , and give the fries a zesty, herby flavor that makes them impossibly addictive.Feel free to experiment with your favorite spices to find your perfect French fry flavor or keep it classic.Toss them with the remaining oil and spices until coated, then place them on the baking sheet in a single layer.I wanted to address this question, because I feel like there has been a good amount of potato shaming in recent years.Place leftover fries in an airtight storage container in the refrigerator for up to 3 days.Place leftover fries in an airtight storage container in the refrigerator for up to 3 days.Spread the fries in a single layer on a parchment-lined baking sheet, and place them in the freezer until solid.Reheat from frozen as directed above, adding about 3 or so extra minutes to the cooking time.A delicious recipe option is to toss the finished baked fries with a few tablespoons of grated Parmesan cheese just before serving.A delicious recipe option is to toss the finished baked fries with a few tablespoons of grated Parmesan cheese just before serving.This recipe is vegan as written (as long as the optional Parmesan isn’t added; try swapping it for nutritional yeast if you like).This recipe is vegan as written (as long as the optional Parmesan isn’t added; try swapping it for nutritional yeast if you like).Omit the optional Parmesan topping or use nutritional yeast, which has a similar “cheesy” flavor. .
