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Homemade French Fries - Tasty and EASY!

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How to make delicious deep-fried french fries easily and quickly.

edit: Thanks for featuring my Instructable, Instructables! Read the comments for some helpful tips on frying, what oils to use, and some alternate methods of cooking. Thanks for reading and enjoy!
 
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Step 2: Prep you potatoes

Fill the base of your pan with canola oil (or other). Set the stove at high heat and let it sit.

Use a potato peeler to take the skin off of your potato(es). Once you have skinned your potato(es), place it on your cutting board and cut it up into long, slender, oval-shaped, slices.

Step 3: Fry your...fries?

Once you have your potato(es) in fry form, you should be ready to cook them. To test if your oil is ready, put a drop of water on your finger and fling it into the pan. If the oil begins popping loudly, it is ready (careful, if you drop in too much water, the oil could spatter everywhere and burn your skin really badly).

Turn the stove to medium/low heat (the lower the flame, the longer the fries cook. Cooking them on low tastes a lot better but takes a lot longer). Drop your fries in carefully, making sure not to splash burning hot oil all over yourself and your kitchen.

While your fries cook, it might be a good idea to get out a bowl and put a paper towel in it. The paper towel will soak up the excess grease on your fries and make them taste better.

Step 4: Take 'em out and eat 'em up!

Once your fries have turn a gold brown around the edges, they should be ready to eat. All you have to do is take your fries out and place them in the bowl. Tongs work good but you can use a spatula if you don't have any.

These fries taste good with salt, ketchup, or the hot sauce of your choice. Enjoy!
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MsJaxFla3 years ago
Sorry, but I don't agree with your recipe.

First of all, you never, never want to fry anything with Olive Oil.... and second, I just can not abide the taste of Canola..... vegetable is sort of okay, but to take the high temperature that frying involves, you need to use Peanut Oil.

Yes, double fry them always and soak them in ice water first and dry them....... then the moderate temp first frying, drain and then the high temperature with the second fry......... then put them on absorbent paper and salt and season the fries. I use newspaper with just one paper towel on top to drain mine.

(I live in Florida, so all water needs ice here..... seriously).
I feel rather awful to have been so discouraging to you. Just that I have a bit of experience and all after years of trial and error.

Keep up the great work and please forgive me for sounding so negative, I did not mean to do that to you.

Also, pork fat is very tasty if you can render the fat yourself, not anything hydrogenated..... like the stuff you buy in the grocery stores. Icky pooh! I like Coconut oil as well, if it is not hydrogenated. (Might be labeled organic?).

I admire anyone that has the gumption to post and let us critique you... again, keep posting!
TheBlackViper (author)  MsJaxFla3 years ago
Don't sweat it, JaxFla. I added a note to the instructable to check your comments. I'm glad to hear your two cents; all recipes can be improved on! I hope readers can benefit from your tips. Thanks!
cldin12 days ago

I see I am coming late to the party: the last post was 3 years ago. I am suggesting that regardless of what vessel or fat/oil you use to fry them, use a "spider" to remove them. Unless, of course, your rig has a basket. A spider is a wok tool with a longish handle and woven wire mesh with more hole than metal at the business end. The holes are about 3/16 of an inch. Less oil/fat is retained by the utensil and more strains out. Then (according to Alton Brown) let them drain further on a rack over paper towels, bags, etc. Alton tells us that sitting on the paper allows the fat/oil to reabsorb into the food. I use a cookie cooling rack over towels on a baking sheet.

I agree with the twice fried method. I agree that canola oil is gross, olive oil burns at too low a temperature, and peanut oil burns at a high temperature. The suggestions of lard & beef fats are not of interest to me because I cannot digest pork or beef. I have been known to cook with the fat of chicken, duck, bison, and veal. I don't care for lamb or venison fat. Coconut oil is wonderful, but good quality organic coconut oil is rather pricy.

I used to fry in a sauce pan, but now I have a Fry Daddy for small jobs and a deluxe fryer from Emeril's appliance line for big jobs. I had one of Wolfgang Puck's deep fryers and it worked wonderfully, but the plastic parts broke. Emeril's is large, heavy duty (metal), holds the temperature, and strains the oil/fat beautifully for post-cooling storage.

My grandchildren are on the way for 2 days and I'm fixing them fries tonight. ; - D

shaylee.mannerofjoy made it!1 month ago

I have made these fries too many times to count by now! I personally prefer vegetable oil, and I add dill along with the salt for more flavor. Thanks for the fabulous instructions!

http://manner-of-happiness.blogspot.com/2014/10/french-fries-from-scratch.html

fries.jpg
Tristanv11 month ago

im hungry

fozzy133 years ago
I've wanted to make fries at home for a long time, thanks for posting : )..

I am going to point out a minor grammar error because I'm a jerk.. In your second to last sentence, it reads: "Tongs work good.." when it should actually read: "Tongs work well"..

Sorry, I just had to... Nice Instructable : )
suntx123 fozzy137 months ago

I am going to point out a minor irony of correcting someone's grammar when your is worse.

CORRECTIONS:

Sorry, but I just had to.

I've wanted to make fries at home for a long time; thanks for posting.

I've wanted to make fries at home for a long time. Thanks for posting.

Your second to last sentence reads, "Tongs work good..." when it should read, "Tongs work well...".

rluster fozzy133 years ago
ya "Tongs work well" is much gooder...
Sorry, I just had to...
putipa fozzy133 years ago
well thats good fozzy
TheBlackViper (author)  fozzy133 years ago
I would have done the same! I believe the periods at the end of your second paragraph belong inside the quotation marks, instead of outside. Thanks for commenting and enjoy!
amethystkorn11 months ago
Thank you all so much for all this info! I have just started to cook from scratch due to realizing (thanks to a friend) the amount of unhealthy ingredients in pre-prepared foods. Ntm when u have 5 mouths to feed it's much cheaper to buy the raw ingredients and make ur own meal. So glad to have found this site and post!
Sasquatcher2 years ago
I also disagree with just about the entire recipe excluding the potatoes. I have a really hard time frying anything in vegetable oil. Oven baked go for the olive oil, but in a fryer you should always use animal fat. Far healthier and much tastier. Organic beef tallow should be the first choice, has extremely high flash point of 400+ degrees and it is really good for you, full of omega 3. Duck fat would be my second choice, although its flash point is around 375, kinda where you need to be for the second fry.
One hundred years ago, liquid vegetable oil was not invented yet. People cooked with lard, tallow, and butter. Cancer and heart attacks were also unknown.

dataphool3 years ago
May I suggest; potatoes in the fall and early winter, have a very thin skin which does not need to be peeled. By peeling the potatoes you are throwing away a significant source of Vitamin C, and wasting time. I commend you on the favorite way to cook potatoes throughout most of the world.
TheBlackViper (author)  dataphool3 years ago
Agreed! The skins are a delicious touch. Sometimes I will only partially peel the potatoes so that they have a good balance of skin to no skin.
Dumchicken3 years ago
what about peanut oil?
This thread was VERY helpful. I'd not made fries in years, so I just chopped up a potato & threw it in hot oil. Turned out OK, but a tad soggy, so that brought me here. First, gotta go with MsJaxFla & others. Never fry in olive oil, and canola oil is gross. Being from the south, we use peanut oil (or lard) for frying everything we get our hands on (including whole turkeys). It takes the heat without breaking down, and tastes good too.

Thanks to all for the "double-fry" or "blanch fry" reminder, and also the soaking in cold or ice water (one person even said to par-boil) to get rid of excess starch.

@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. They are crispy & tasty, just not healthy at all. I think I read that even Wendy's new 'natural' ones come prepared like this and frozen.

OK, off to incorporate some of these ideas & hope for better fries! Wish I had a deep fryer, but a nice cast iron skillet is doing the job for me for now.
~J
metallikunt4 years ago
It's also a lot easier if you have a pan with a basket, you can sit the fries in the basket and then take them all out with ease.

Other than that, this is how I do them too. They're always good with a bit of salt and vinegar after they're cooked :D
I remember making something like this in the oven.
anres3214 years ago
hey I am from Belgium, and we fry them 2 times In a deep fryer
Patrik7 years ago
For best results, you should fry them twice. First in a medium hot hoil (320-350 F), take out and let them rest for at least 1/2 hour, then in hot oil (375-380 F) until done. This makes for a better balance of crispiness on the outside, and fluffy potato on the inside. Plus it make sit much easier to prepare a large batch for multiple people, because you can do the first round well in advance.

For authentic Belgian fries (they're Belgian - not French - trust me...), you should really cook them in beef fat. Then again, they would probably taste even better if you fried them in pure cholesterol. :-P
Grimling Patrik7 years ago
Jup , as a Belgian , i can tell that Patrik is telling the truth , that's the only way to make 'french' fries ( THEY ARE FROM BELGIUM ! ) . And if you don't have a friteuse ( all belgians have duh :p ) . It's better to use a wok . It gets much hotter . Find yourself a huge spoon with holes ( so you can scoop them out and let the oil in ) But no matter what , always, ALWAYS fry them twice . That's why mcdonalds fries just suck , they are to impatient to do it twice ...
ac7ss Grimling4 years ago
They are called "French Fries" because they are "French cut" potatoes. One could say that they were invented in Greece. (or grease.)
ac1D Grimling7 years ago
im fench.. mcdonald aint impatient, its just that they dont have the time. go work at mcdonald before saying this. dont think its that easy. thanks.
canida Patrik7 years ago
I thought horse fat was the canonical frying source for proper pommes frites. (At least so says Alton Brown, as well as some Belgians of my acquaintance.)
Patrik canida7 years ago
I honestly don't remember whether it was horse or beef fat we used to use. I do remember it would congeal to a solid mass when cold, quite a bit harder than pork lard. One advantage of the higher melting temperature is that the fries will taste a lot greasy/oily. I assume horse fat is getting hard to find these days. You can find horse meat fairly easily in most European countries, but it's not nearly as common as beef. Plus horses are a lot leaner than beef to begin with.
TheBlackViper (author)  Patrik7 years ago
Interesting. I never thought frying them twice would make a difference. Thanks for the advice!
If you are really patient you can double blanch. First in boiling water to remove excess starches. Then dry them well. Proceed then with the double fry or blanch fry method at moderate then high heat. Of course the oil or lard you use will determine correct cooking temperatures. Saturated fat like horse or beef or pork lard are more stable at high temperatures and do not spontaneous convert to trans fats like poly and mono-unsaturated fat does. vegetable oils are only healthiest if not cooked at high temperatures. However they still contain no cholesterol, whereas animal fat does. McDonalds uses chemically altered vegetable oil to fry! aka partialy hydrogenated oil which also creates trans fats and saturated fats at the same time. A double whammy of unhealthy fat. They do this because the oil keeps longer day in and day out for many batches, and partialy hydrogenated veg oil is cheaper than animal fat and cheaper than going through large quantities of regular vegetable oil. I'd rather eat fries fried in lard than eat Mcdonalds fries, healthier too even with the cholesterol. Eating Trans fats is like slowly poisoning your heart and arteries. At least with saturated fat and cholesterol your body chemisty can process it, moderation and exercise are needed but with trans fat nothing helps. If I eat fires I don't make they will be from in and out burger. Pure vegetable oil and only fresh cut potatoes. The amount of trans fat spontaneously made in frying is probably small enough to accept as less unhealthy than using saturated animal fat with cholesterol. anyways I'm not sure that is just an educated guess. Either way eating fried foods is not healthy to begin with. So why does it have to taste so good? damn.
vandal11384 years ago
If you boil them in water until they are half done, dry them completely, and then fry them they will cook faster, the inside will be nice and moist, and the outside will be turbo crispy!
rythmicbi5 years ago
Rinse the cut potatoes in cold water and chill in water for 1 hour. Fry the potatoes for 2-3 minutes at 220 degrees. Remove and drain off the oil on paper towel or brown paper bags work well....... to finish the fry's, cook in oil at 350 degrees until golden brown. Remove the fry's and drain oil, cuz it burns..... Season with what ever you like and EAT.
are you sure about EAT?
fultron895 years ago
Canola oil, hmm? *idunnoabouthat*
Don't ever fry anything, or cook anything, in canola oil...it smells like you're frying fish.
1337sh33p5 years ago
we soak our fries in water before double frying them and it seems to help. Supposed to get the starches out of the potato or something...
PKTraceur5 years ago
Is'nt the name self-explanatory? FRIes?
joey25426676 years ago
a better thing to do would be to fry it like you said, but then drain the oils on the fries and fry them another 2-3 minutes
i watched alton brown do this before i suggest oil blanching them at around 300 then turn to 350 then frying
phildavi6 years ago
I do it all the time.In India we like then spicy/pungent,so before frying them for the second time sprinkle with chilly powder and salt.It may not suit European taste but Hispanics may love it!
selaja phildavi6 years ago
i wouldn't put it on before you fry it the second time, because it all comes off and burns to the bottom of the pan.
selaja6 years ago
Also, THIS IS VERY IMPORTANT once you cut the potatoes up, put them in between paper towels and take the water out!!! If you don't, once you put it in the oil, the water in the potatoes will pretty much explode!!
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