Picture of French Fries Recipe
Easy fast french fries made from scratch! These are the best fries you will ever have.
Season them to your taste - salt & pepper? Curry? Cayenne and chili powder. Fresh garlic. Grated parmesan. Spicy mustard. No matter how you trick out these chips, they're guaranteed delicious.

Step 1: Materials

Picture of Materials
  • Potatoes - 1 per person is more than enough!
  • 1qt/ltr cooking oil - peanut oil is best
  • Seasonings - I just used salt, but this is where you can get creative!
  • Knife for cutting
  • Colander for rinsing
  • Pot for frying
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karlmnz6 years ago
Hmmmm, can't wait to try it! What does the soaking/refrigerate in ice-water do? And what is better 30mins or 2 days soak?
scoochmaroo (author)  karlmnz6 years ago
The ice makes the sliced potatoes colder faster. Frying icy potatoes makes them crisper, but I have never been patient enough to wait 2 days to find out!
Bags of FF you get at the store (Ore Idas) have already had the first "FRY" at the plant before they were packaged....... so I put my FFs on a cookie sheet after the 1st fry at 325 and put them in the freezer til frosty then I deep fry a 2nd time at 360 makes for super crunchers....be careful with the hot grease and frozen anything it may bubble up and burn ya....
Soaking them in water also helps removes some of the starch which also helps them crisp better (Supposedly). Here is some more info:
Potatoes and Ice Water

Many recipes for French Fries (as well as other potato recipes) recommend soaking the potatoes in cold water for thirty minutes. The rationale is that some of the starch is leached away and helps the texture of the potato, but this simply doesn't make any sense. The starch on the outside edges of the cut potatoes may wash away, but significant starch or nutrients are not likely to be changed. There may be some slight change in the moisture content of the potato, however.

It is more likely that the inside of the chilled potato takes longer to cook. Consequently, the outside will be crispy and the inside soft and moist. This recipe was tested both ways (with and without soaking the cut potatoes in ice water) and the soaked potatoes were lighter and fluffier on the inside and crispier on the outside. (From: http://www.drgourmet.com/recipes/extras/frenchfries.shtml)
scoochmaroo (author)  bgmiller6 years ago
Awesome tips!!
macbutnot5 years ago
bgmiller:  about the starch, if you try this out, you'll actually see it happening.  I used to work in a restaurant which made around 800lbs (weight of the potatoes, not the finished product) of everyday by almost exactly this recipe.

We'd soak the potatoes whole for an hour or so and then slice them into fries and put them in new water where they'd rest for about 3 hours in a cool cellar.  After they were done here, we'd take them up to our big ol' sinks and rinse them off for a good 5 minutes.  Even in the last step, you can see the starch foaming in the water!

Aside from the soak/cut/soak/rinse method we used, the only major difference was that we only used suet (beef fat) for frying, and the old guys who had been running the place since they were teenagers insisted that the fries be cool before they were fried a second time.

Our fries were good enough to be rated best in the city for something like 10 years in a row by the readers of our local entertainment magazine.  People line up around the block, killing off their whole lunch hours to get at these things, even in the dead of winter!

Good job, schoochmaroo!

SinAmos6 years ago
Peanut oil is the best. This must be emphasized.:)
shwetak523 days ago
scoochmaroo (author) 2 months ago

I have a deep fryer now! Should I update?

Why not, maybe another instructable page would be good. I would be very interested to know the results of using a deep fryer. Initially I bought a big frying cooker which includes frying nettles, but just after pouring the oil, I realized that this thing would be a cooking oil hog. So I went back to the frying pan, and my results suggests that you don't need full immersion to achieve optimum crispiness.

Argh I leaked one of the super secret key of the immersion thing which was a result of 20+ cooking sessions!

scoochmaroo (author)  watchmania2 months ago

Frying nettles? What's that like?
I got a small fryer, and have successfully filtered and reused the same oil for a while now. But I agree, it's kind of an unecessary accessory.

watchmania2 months ago

80% of the chips on your first fry isn't dry enough. Now I understand that french fries is a super secret recipe with lots of technique and parameters to achieve crispiness with burnt-taste-free. You may want to experiment with the first fry. It heavily influences the final result.

Argh! Last comment was 5 years ago. Where have I been?

scoochmaroo (author)  watchmania2 months ago
Where have *I* been?? I need to update these photos, for real.

After a long week tonight’s menu was a treat … home made french fries. The recipe works great! I originally soaked the fries about a week and a half ago so they were nice and ready. I used a large pot for the frying to make sure nothing popped out while the oil was hot. I also brushed up on my how to put out frying oil fires … better safe than sorry! On the second fry I went about five minutes than after straining & patting off as much oil as possible I seasoned with parsley, salt, & pepper. Nothing like comfort food to start the weekend right. :) (FYI having a wet, but not dripping, kitchen towel at hand to cover the frying pan should a fire start is the best recommendation I found online.) Enjoy!

soupcon3 years ago
This recipe looks great,thank you! I wonder who took it fom whom though, http://www.foodnetwork.com/recipes/emeril-lagasse/perfect-french-fries-recipe/index.html
vincent75203 years ago
Double fry is the secret. That's how my grand mother cooked them and I can tell you for sure that it's not a trick from bad memory as this was the only thing that she cooked right (she was such a terrible cook ! …)
Love them ! …
TheCritic3 years ago
Nice job, I also liked the comment about the beef fat. A lot of steak house restaurants use the same method using beef fat in the fryer. Gives them a GREAT taste. 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. It makes for a much more crispy fry and it STAYS crispy longer. Then I do your Double fry method but the second temp I use is 380 degrees. For a really crispy ext on the fry, Try corn starch lightly sprinkled on the outside of the fry. The science behind this is that starch in the potato moves to the outside and that is what makes for the crunchy outer layer. 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. BK uses this method in there restaurants now. Nice instructable.
TheCritic3 years ago
Nice job, I also liked the comment about the beef fat. A lot of steak house restaurants use the same method using beef fat in the fryer. Gives them a GREAT taste. 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. It makes for a much more crispy fry and it STAYS crispy longer. Then I do your Double fry method but the second temp I use is 380 degrees. Nice instructable.
This is very tasty
broman-14 years ago
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.
JunkBot Bob5 years ago
Hm, that's funny, my other comment accusing scoochmaroo of plagiarizing Emeril's recipe is gone. Why would that be moderators? Please, tell me why you would pull my comment and not this unattributed and blatantly plagiarized instructable? Does copyright mean nothing to you?
You must have not read this instructable at all, or you wouldn't have missed the qualifier for plagiarism that is not there. She didn't claim that she came up with the recipe, but that she uses the recipe. I know for a fact that I have had many an idea myself that somebody else has already had, but I did not know at the time. You shouldn't accuse someone of something that they clearly haven't done without knowing the whole facts.
.  Was the comment pulled or did it never appear? It may have gotten hung up in the filters. If that's the case, it may be Monday before it shows up.
.  From what I can tell, Robot does take copyright/plagiarism seriously.
Syren065 years ago
Indeed, but I "think" the name comes from the "french cut" of the potato, just as there are Frenched string beans (after the way they are cut).
Doctor What6 years ago
why are they called french
It is similar to the "French cut" of certain string beans, I think
thegreat585 years ago
Well If scoochmaroo plagerized Emeril then he plagerized me, I was making french fries that way before Emeril Lagasse was in three cornered pants. 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. Unofficial instructable.
+1 I like that way too. We also cook them in low (<80C) oil, chill and fry.
WILL625 years ago
the British put "MALT VINEGAR" on their frys er chips, its a nice change but I am a Heinz catsup man.....
awesome pics !  and tasty food!
I just washed them, I didnt feel like waiting I'm hungry
ElvenChild5 years ago
 Heres what I do I take a few potatoes scrub em down good. dice them up wash em again and put em in the frier for 5-7 minutes.
trf6 years ago
i usualy do them in a deep frier at 350 degrees
Dr.Bang trf5 years ago
 But this is good because most people don't exactly have deep fryers easily accessible. Great instructable! love the crisp taste of good fries :P
i love crunchy almost concrete fries. will try this sometime, bookmarked! 5*
scoochmaroo (author)  lilpepsikraker6 years ago
Me too! Good luck :)
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