Perfect Restaurant Quality French Fries

Introduction: Perfect Restaurant Quality French Fries

About: Hello and Welcome to In the Kitchen With Matt. I am your host Matt Taylor. My goal for the show is to teach you how to cook really good food at home for cheap. Eating out everyday can get expensive, but it d...

In this episode of In the Kitchen with Matt, I will show you how to make amazing restaurant quality french fries. They taste fantastic, and certainly rival those that you can find at a restaurant or fast food place. They closely resemble the fries that you will find at Five Guys. You can click on the picture to watch the video or follow along with the steps outlined below -

Ingredients:

  • Potatoes - I use Idaho Russet potatoes. They are plentiful here at my local supermarket, I don't claim they are the best for fries, but my fries do taste pretty darn good! :)
  • Peanut oil (you can use vegetable oil or canola oil if you like, but I have found Peanut oil works the best, because it has a "Higher" heat capability before smoking and it tastes a little better I think, I have used all three many times, but have settle with Peanut Oil as my choice. Smoking oil is bad for your health, so be careful if you use Canola or Vegetable oil, you might adjust your temps slightly)
  • Salt

Tools:

Step 1: Wash the Potatoes

First we want to wash our potatoes.

Step 2: Cut the Potatoes

Now we want to cut the potatoes. You can use a knife, but if you are doing a large batch of them, this gets very time consuming. To save time use some sort of Fry Cutter. They work wonders!

Step 3: Soak the Potatoes

Now we want to soak the potatoes in ice cold water for about 20 minutes. The reason we do this is to take out the starchiness of the potatoes.

Step 4: Heat Oil

Now we want to heat up our oil. I like to use Peanut oil. It is a great "hi" heat oil. I have a deep fryer, but you can certainly use a big pot. You will want to use a candy thermometer to check your temps. This time we are going to heat our oil to a low heat of around 320 to 325 degrees.

Step 5: Dry the Potatoes

After our potatoes have soaked in ice cold water, we want to dry them really well, before we put them in the fryer.

Step 6: 1st Fry

Now we want to fry our potatoes at a low heat (320 to 325 degrees) for about 6 minutes, until they look blonde in color.

Step 7: Dry Fries (not Full Cooked Yet)

Now we want to dry our fries. I like to use paper towels.

Step 8: Make Sure Oil Gets Back to Temperature

If you are cooking a lot of fries, periodically you will want to check the temperature of your oil, to make sure it stays around the desired temp. Use a candy thermometer, if you aren't using a deep fryer with an indicator temp light.

Step 9: Freeze the Fries

Now we freeze the partially cooked fries. Cool thing about this, is you can store these for quite awhile in the freezer and then just follow the remaining steps whenever you want to have fries.

Step 10: Cook at "Hi" Heat

Now, after our fries have frozen, we will take them out and cook them again, but this time at "hi" heat. between 390 and 425 degrees. And we will fry them for a minute or two until the fries look like the image. You can skip the freezing step if you like, but I found they turn out a little better if you do follow it.

Step 11: Salt to Taste

Now, last step salt your fries to taste. Something fun I like to do is take a brown paper sandwich sack, and roll down the edges to make a little container, then put some fries in there and salt and shake it up to serve.

Step 12: Cost Break Down

Here is the cost break down. Costs will vary depending on where you live, and what kind of sales you can find. And how much you re-use your oil. You can re-use it several times before it is bad. Depending on how much it is used each time. I generally put it back in the same container (but I won't mix it with fresh oil) and store it in a cool dark place, like my pantry. I strain it but not all the time, generally if I start seeing chunks of stuff. But you can certainly strain it after first use. The USDA, says for "best quality" store used oil in the refrigerator. But it isn't necessary. General rule of thumb if it is dark in color, and smells bad. Don't use it again. And if you do store it in the fridge, it might get a little milky looking, that is ok, that will go away, when it heats back up.

Step 13: Click to Watch the Video Tutorial

If you like, click on the link to watch the video tutorial.

Enjoy!

Share

Recommendations

  • Tiny Home Contest

    Tiny Home Contest
  • Creative Misuse Contest

    Creative Misuse Contest
  • Water Contest

    Water Contest

92 Discussions

french fries here

I made these tonight for my family and they were FANTASTIC! We used some potatoes that my 3-year old and I grew in the garden (russets) along with some store-bought organic russets as well.

I had a bit of trouble keeping the temperature of the oil up, and ended up pre-cooking them for a bit longer, maybe 2-3 minutes. The end result was perfect fries, just as stated in the Instructable title. Thanks, Matt!

1 reply

Many of you need to try the "Fry sauce" used in parts of Europe (western Belgium, Netherlands and coastal Germany) to north Americans this is exemplified by BK's "Zesty sauce", a mixture of mayonnaise, ketchup with both Cayenne pepper and horseradish added to the mix. a Roumalade sauce is also a close match.

1 reply

I have had fry sauce before, although I don't think mine had cayenne and horseradish in it. It was two parts mayonnaise to one part ketchup. It was ok. haha I just love me some ketchup with my fries. :)

McD's potatoes are grown in the USA and are shipped to Canada via railcars where they are cut and fried in oil (and some say lard is added to the oil) and are immediately frozen and packaged. These prepared fries are shipped back to the states to local hubs where they are loaded into trucks and shipped to the various McD's distribution centers. These centers stock and distribute all the food and paper items for the stores. The fries are fried again in-store before serving. I'm not sure if they go through the soaking process in Canada or not.

In contrast, I hear that BK's fries are made from dehydrated potatoes and that they are merely formed into the iconic shape. That's why they have that crispy hard exterior and a mashed-potato-like interior. And that seems to be the case for a couple of the other major chains as well. This is why W's changed their fries to be "natural-cut and with sea salt".

I'm wondering if it makes sense to soak the fries in salted water instead of just plain water?

5 replies

Try it but you would reverse the osmotic process. Water would be drawn out of the relatively low osmotic pressured potato into the saline solution. I suspect a disappointing result but "nothing risked, nothing gained."

That is a good idea. I can't say that I have tried that. I just soak them for about 20 minutes in cold water. Doesn't hurt to experiment!

funnily enough i was always taught cold, salted water. I'm interested to try just plain cold water and see if there's any discernible difference? :)

'restaurant quality' is not really a recommendation :-)
I prefer home made. I know abt the 2x fry method, though I get pretty good fries even if I fry them once, but part of the secret is the potato. I grow my own potatoes and really there is no comparison with a potato dug up to plate within 15 minutes, even if fried once.
Will try the 2x fry method again though, just to see. Thanks for reminding me of it :-)

5 replies

lol Yes, I am in the states, and I was raised on Ketchup with my fries. I LOVE Ketchup. haha I have tried other dipping sauces, but always come back to my Ketchup. :) There are a few Farmer's markets around here, I will have to go shopping for some potatoes! :)

:-) Watch Pulp Fiction again, where John Travolta says he just spent time in Amsterdam and describes the Fries with Mayo. Try it one time ;-)
Btw, the McDo mayo is not mayo.

ok I will give it a shot. haha, I am just not a mayo fan. don't like it on my sandwiches either. oh and also there is this stuff called fry sauce (1 part ketchup to 2 parts mayo) its ok. I have tried ranch dressing as well. but I always come back to the trusty ole ketchup bottle! But I will give Mayo another shot.

Yes we live is Australia, we love mayo on our chips esp' with fish or bbq sauce and sour cream is good, i don't eat chips when i go to a good restaurant what's the point, if your going out for really good meal you want more than dam chips on the side .LOL. ;) ps i don't eat at 'M' or Ken' Fried' or any of those chain fast food , your local good clean fish n chips shops here are great :)