Homemade French Fries

I promised you Homemade French Fries, and I am a woman of my word.  Sometimes french fries truly are the perfect side dish.  Oh wait, is that just me?  There is just something about a good, juicy burger being paired with some hot, crispy french fries that make the meal that much better.  Really…you don’t think so?  Well keep reading anyway, you won’t be disappointed…..

Homemade French Fries | cookingwithcurls.com

I have mentioned several times in the past, that I am trying to cut out fried foods.  The deep fryer has been banished to the dungeon, aka basement, and I have seriously tried to embrace “baked” substitutes.  That is until this month’s Food of the World – Belgium.  I made Boulets liégeois  – which are Belgian meatballs swimming in an apple-onion gravy, c’est magnifique!

Boulets liégeois with pomme frites {Liege Meatballs} | cookingwithcurls.com

This is a traditional combination, and who am I to break with tradition?  I did break with the traditional way of preparing these french fries.  They would normally be fried, drained and fried again just before serving.  Can you say hassle factor?  I was on a deadline {I was loosing daylight} and had carpet installers asking me questions, so I needed an easier technique.   Then I remembered seeing french fries that had been fried in cold oil and thought I would give it a try.  I am sorry, I cannot remember where I came across that article.

Homemade French Fries  cookingwithcurls.com | #pommesfrites

Peel and slice your potatoes into 1/2 inch strips…..

Homemade French Fries sliced cookingwithcurls.com

I used 4 large potatoes.  Feel free to leave the skin on if you prefer.  Fill a large pot or Dutch oven with peanut oil {or canola oil}, and add the potatoes slices…..

Homemade French Fries oil cookingwithcurls.com

Turn the heat up to HIGH and add your candy thermometer to the edge of the pot.  Do not allow the temperature to go above 350 degrees, turn down the heat if you need to…..

Homemade French Fries fry cookingwithcurls.com

Cook, stirring occasionally until they are crispy and golden brown.  Remove from oil with a slotted spoon or tongs and place on several layers of paper towels to drain…..

Homemade French Fries drain cookingwithcurls.com

Sprinkle with sea salt or seasonings of your choice and serve…..

Homemade French Fries | cookingwithcurls.com | #foodoftheworld

I had a bag of Yukon Gold potatoes on hand, so that is what I used.  I have not tried this technique with russet potatoes. 😉  If you try it before I do, let me know how they turn out!

They were quite delicious dipped in the sauce from my Boulets liégeois…..

Boulets liégeois with Pommes Frites cookingwithcurls.com

I’m sure they will be just as delicious with my favorite burgers!

Classic Diner Burgers by cookingwithcurls.com

Classic Diner Burgers with Homemade Thousand Island Dressing

Guinness Burger | cookingwithcurls.com

Guinness Burgers

California Chicken Club by cookingwithcurls.com

or even a California Chicken Club with Homemade Guacamole

I’m getting hungry…Enjoy!!

Homemade French Fries

Serves 4
Prep time 5 minutes
Cook time 20 minutes
Total time 25 minutes
Meal type Side Dish
Sometimes the perfect side dish, is Homemade French Fries!

Ingredients

  • 2 Pounds Yukon gold potatoes (sliced 1/2 inch thick)
  • 1 Gallon peanut oil
  • sea salt

Directions

Fill a large pot with oil and add the sliced potatoes.
Turn heat to HIGH and add a thermometer to the edge of pot.
Cook potatoes, stirring occasionally until crispy and browned. Do not allow oil to go above 350 degrees.
Remove fries with a slotted spoon or tongs and drain on paper towels.
Sprinkle with sea salt and serve.

This recipe will be partying at these link parties!

Comments

  1. says

    Homemade fries are a divine indulgence! I used to make them with my Dad when I was little (in a Fry Daddy)… and he would cut them very small, so they cooked almost instantly. We would lift them out, drain them and salt them, and they would disappear before we could get the next batch made. They never worked as a side dish because we ate them too fast:) Great to know you can put them in cold oil first….
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  2. Sandra says

    I’m belgian, I know my fries (which are not french by the way, but belgian 😉 )
    You should try and cook the fries in beef dripping, that is the best fries you’ll ever have. Two times in the hot beef dripping, first one at 160°C for a few minutes, second time at 180°C until crispy outside but stil soft inside
    Enjoy 🙂

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