Homemade French Fries
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Last Updated on June 18, 2020 by Lisa Johnson
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…..
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!
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.
How to make Homemade French Fries:
Peel and slice your potatoes into 1/2 inch strips…..
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…..
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…..
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…..
Sprinkle with sea salt or seasonings of your choice and serve…..
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…..
These Fries would make a delicious side to these recipes:
- Beer Batter Fish
- Classic Diner Burgers with Homemade Thousand Island Dressing
- Guinness Burgers
- California Chicken Club with Homemade Guacamole
Enjoy!!
Homemade French Fries
Ingredients
- 2 pounds Yukon Gold Potatoes (sliced 1/2 inch thick)
- peanut oil
- sea salt (to taste)
Instructions
- Peel and slice your potatoes into 1/2 inch strips
- 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.
- 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.
- 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.
- Sprinkle with sea salt or seasonings of your choice and serve.
Wow, I’ve never tried making fries with cold oil before… I love it! I could seriously eat fries every single day… sometimes I do. 😉
I love all things potato! These look so yummy as do those burgers! Thanks for sharing!
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….
oh my goodness, I am a fry addict, and these look amazing, as do those meatballs YUM
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 🙂