Homemade French Fries

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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…..

These Homemade French Fries are crispy on the outside and tender on the inside! 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 and Homemade French Fires} 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.

How to make Homemade French Fries:

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

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 aka Homemade French Fries cookingwithcurls.com

These Fries would make a delicious side to these recipes:

Enjoy!!

These Homemade French Fries are crispy on the outside and tender on the inside! cookingwithcurls.com

Homemade French Fries

These Homemade French Fries are crispy on the outside, tender and delicious on the inside!
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Course: Side Dish
Cuisine: Belgian
Keyword: potatoes, fries, recipe, fried, side dish
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 Servings
Calories: 131kcal
Author: Lisa Johnson

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.

Notes

The oil is not calculated in the Nutrition Facts because 1) you do not consume all of the oil 2) there is no way to calculate exactly how much oil is absorbed by the potatoes.

Nutrition

Calories: 131kcal | Carbohydrates: 28g | Protein: 5g | Sodium: 22mg | Potassium: 936mg | Fiber: 5g | Vitamin C: 25.8mg | Calcium: 68mg | Iron: 7.3mg

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5 Comments

  1. 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….

  2. 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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