Perfect French Fries

In this instructable, I will show you how to make French Fries. This is and easy way to make amazing french fries. The result will resemble closely to the fries that you would get at a Five Guy's or other similar places. I love french fries! And I love making them at home, go out there and make your own! Let's get started!

If you have any questions or comments, put them down below and I will get back to you as soon as I can.

Follow the easy steps or watch the short video tutorial or do both!

Step 1: Ingredients/Tools

You may print the recipe here.

Ingredients:

• Potatoes (I use Russets, they work really well)
• Oil (I like to use peanut oil, but any high smoke point oil should work, lard works great too)
• Salt
• Cold water

Tools:

• Fry Cutter or knife
• Deep fryer or deep pot
• Candy thermometer
• Bowl
• Paper towels

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Step 2: Wash Them Potatoes

Now let's wash our potatoes really well. After they are washed you can peel them if you like. I don't peel mine. It's just a personal preference.

Step 3: Cut Them Potatoes

Now it is time to cut the potatoes into our fry shape. I have a handy fry cutter that I really like. It saves a bunch of time, but you can certainly just use a knife.

Step 4: Soak Them Potatoes

Next we place our potatoes cuts into a large bowl with really cold water. Make sure to add a couple of tsp. of salt as well. Why do we do this? This process helps to remove that starch from those potatoes, resulting in a much tastier french fry. We want to soak them for about 20 minutes.

Step 5: Heat Your Oil

While our potatoes are soaking let's go ahead and get our oil started. I am using a deep fryer, which I really like, however a pot and candy thermometer will work just fine. We want to heat our oil for the "first fry" to 320 degrees F. (160 C)

Step 6: Drain and Dry Them Potatoes

Next we drain the water from the potatoes and place them on a paper towel. We use another paper towel to pat them dry. We want them fairly dry, because water and hot oil do not play nice together. :)

Step 7: First "Low Temp" Fry Then the Freeze

Now we place a small batch of potatoes into our deep fryer or pot and fry them on a lower heat around 320 degrees F (160 C) for 4 to 6 minutes until they are blonde in color. You will probably need to wait a few minutes after a few batches and let the oil come back up to temperature. Once they are done place them on a paper towel to dry, then in freezer bags or tupperware, so we can freeze them. If you don't have time to freeze them, you can go to the next step. I like to freeze mine so I can make a ton up front, and then freeze the ones I am not going to eat to fry up later.

Step 8: High Heat Fry

Now once we have frozen our fries, let's turn up our heat to 400 to 425 degrees F. (205 C to 218 C). Of if you deep fryer doesn't go that high, put it on its highest setting. Then comes our "Second" fry or "High Heat" fry. Take a batch of fries and place them in the hot oil, this time we will only be frying them for around a minute or so, until they turn a nice golden brown. Take them out and place them on a paper towel to drain the excess oil off and salt them fries up! We are done, enjoy!!

***Note about the "Two-Fry Method" This is not a new method, nor my own method, it has been around for ages. (The first fry will cook them almost completely without over browning them, the second fry will cook them the rest of the way and crisp them up.)

Step 9: Video Tutorial

Now watch those steps in action by checking out the short video tutorial!

You may print the recipe here.

Comments

[Ashwawa]

Always wanted to make my own fries, will have to try these sometime!

[In The Kitchen With Matt]

Oops I responded with a different profile! haha

[matt.taylor.5011]

Yes give them a try and let me know how they turn out!! They are super yummy!

[JohanD46]

Matt,

As a Belgian (not a Frenchman, let's be really clear about this), I endorse your method.

That's how it's done (except for the peeling).

Nice work :)

[jimvandamme]

i'm told yellow potatoes make the best frites. But it is essential you serve them with mayonnaise.

Or vinegar, if you're Canadian.

[jimvandamme]

Or gravy and cheese curds, if you're a Quebecois.

[In The Kitchen With Matt]

Yum!

[In The Kitchen With Matt]

Well here in the States Ketchup is king for dipping fries haha although there is such a thing here called fry sauce which is a mix of mayonnaise and ketchup that people really like. Some people at Wendy's will even dip their fries in their Frostys. haha

[In The Kitchen With Matt]

hahaha thanks!!! The peel does have nice nutrients in it. haha but I agree if I am going for aesthetics I would most certainly peel the potatoes. And thank you for the endorsement!! :)

[PattyP17]

Sounds great! Gonna try it. Thanks!

[In The Kitchen With Matt]

You are welcome! Let me know how they turn out!

[User1]

Hello Matt,

I'm kinda the person that doesn't like to waste energy. I'll look into the "1-fry method" and see what I can find.

[mii358]

Thank You, but am curious ?? . . . Do you just leave the oil in the deep fryer while the fries are freezin' or ?

[In The Kitchen With Matt]

You could just leave the oil in the fryer for a few hours if you wanted, or pour it back into a container once it cools down.

[Tolson]

Thanks Matt, nice write up. My question is about the preferred variety of potato.

What is your preference.

[In The Kitchen With Matt]

Thank you!! My preference is Russet potatoes, they grow big and make a long fry. A very common potato for fries. Maris Piper I heard is good but have never used it.

[jbirnbaum]

Matt, this is a common method, but way more work than necessary for amazing fried potatoes. America's Test Kitchen will try hundreds of methods for a single recipe until they find the best and easiest method. They used to endorse a double fry method, but without the freezing, until recently. They discovered that if you put the potatoes into the oil while it's still cold, and then bring it up to temperature, it achieves the same double fry effect. Once they're golden brown, they're soft on the inside and crispy on the outside. My great aunt Cecilia knew this 50 years ago. Way easier and faster.

[In The Kitchen With Matt]

Interesting, I have never tried that. I will try it out, seems like they would get soggy putting them in cold oil. Thanks for sharing!

[MillerI]

Oil never makes things soggy, water does. The idea of frying perfection is to get the water boiled out while not allowing the oil to saturate. Check Alton Brown on this.

[In The Kitchen With Matt]

mmm interesting!