How to Make Awesome Homemade French Fries…

just like your favorite fast food chain’s! Recently, there has been some discussion about the best way to make homemade french fries that are crispy and yummy just like they make at the restaurants, so I thought I’d share my method. First, the recipe:
Crispy Homemade French Fries
1/3 cup white sugar
2 cups cold water
2 large russet potatoes – peeled, and sliced into 1/4 inch strips
6 cups vegetable oil for frying
salt to taste (I usually use seasoning salt for a better flavor, but regular salt works, too!)

DIRECTIONS
In a medium bowl, dissolve the sugar in cold water. Soak potatoes in water mixture for 30 minutes. Remove from water, and dry thoroughly on paper towels.
Heat oil in deep-fryer to 375 degrees F (190 degrees C). Add potatoes, and cook for 2-3 minutes, yes, the potatoes will NOT be golden brown at this point, don’t worry. Drain on paper towels for at least 5 minutes. Once the fries are thoroughly drained, put them back in the deep fryer for another 3-4 minutes or until golden crispy and light brown. Dump them onto a paper-towel-lined container/counter and QUICKLY salt them to taste. The key is to salt them while the oil is still glistening on the fries, so that the salt adheres to the fries. Allow to drain one minute and then serve.
Tip:If you would like to make fries that can go from the freezer to the fryer just like storebought, simply fry them the first time, allow to drain and cool, place seperately (not touching) on a cookie sheet in the freezer overnight, then once solidly frozen, you can pour them into a gallon size freezer bag and put back in the freezer until you desire to serve them, days, weeks, or even months later. When you pull the fries back out of the freezer, do not thaw, simply fry them for 5-6 minutes in 375 degree oil, then salt and drain as you usually would!
Now the photo of my fries:
Photobucket

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Published in: on May 15, 2008 at 1:36 pm  Comments (33)  
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33 CommentsLeave a comment

  1. Awesome recipe! All the key elements are there – the Russets, the sugar water, the partial fry and then quick fry, the immediate salt. You know your stuff!

  2. Thank you! Years in the restaurant business and a passion for cooking for family certainly has paid off!

  3. wow!i love the recipes & ideas i have found here cooking (&eating!)has become ho-hum & routine ,this will definately help! Thanks alot!!

  4. i made them and he is eating them ! thanks SO much !

  5. havent tried them yet…but cant wait…

  6. Thank you so much for this! We’ll be making these tonight. :)

  7. Kutchie Pelaez always told me that the correct way to make homemade fries was to store your potatoes until the starches turn into sugars. That’s when they will produce those awesome sweet flavors. And to always fry in pure soybean or peanut oil. None of those dreaded trans-fats that will kill you! They cook-up crispy on the out-side and creamy on the inside. Who could possibly know more about Steaks, Prime Ribs, Cheese Burgers and All those great foods than Kutch does? Hell
    He’s probably forgot more about Good Food than Anyone else will ever know. That Kutch is such a nut. His Famous Key Lime Pie is The World’s Greatest. Kutchie Pelaez is The First and Last Name when it comes to “The World’s Greatest Foods”.

    …………Dennis Miller

  8. Oh, I forgot to mention that the name of Kutchie Pelaez’s place is, Now get this Kutchie’s Key West Kutcharitaville Cafe. Its located over there next to Asheville, NC. …Kutch has been there cooking-up a storm since way-way back in the early 1970′s. The place is World Famous Man.

    ….Dennis Miller

  9. Ahhh…My kind of recipe. I’ll have to give that sugar water a try. I’ll definitely follow that tip and freeze up a few bags to keep on hand because that will sure cut down on the prep time.

  10. do you think this could be adapted to be baked instead of fried?

  11. I’m soaking my ‘taters right now!! Had some leftover ones that needed to be used, so decided to make some of my yummy mashed with chicken bouillon and rosemary and all the other yum yum stuff…but the pot would only hold so much, so I thought…hey….I’ll check the ‘net for a good french fry recipe and have some for lunch….voila…can’t wait! I’ll check back in to let you know the verdict!!

  12. PS…what is the best oil? Peanut? All I have on hand is canola and olive…so I’m using canola. But would love to use the best next time, so please advise! Thank you!

    • It’s really preference, I prefer peanut, but canola or vegetable works, too.

  13. i’ve also been told that frying french fries in duck fat makes for a wonderful taste

  14. Can you leave them in the water longer than 30 minutes?

    • You can leave them in the water longer, no problem.

  15. If you follow the directions these will be some of the best Homemade fries you’ve ever made!

  16. Can’t wait to try this tomorrow! I’m teaching the kids to cook for a homeschool lesson. This looks promising!!

  17. Perfect fries!! Best recipe, yet. I got a french fry cutter for Christmas, and wanted to make good fries… these are really good.

    Thanks!

  18. Woah this weblog is magnificent i like reading your posts. Stay up the great work! You recognize, lots of people are searching around for this info, you could help them greatly.

  19. Fries

  20. How long can you let them sit after the initial frying? You say at least 5 minutes, but how long can you push it? 30 minutes…an hour? Thanks!

  21. These were incredible! I am now a rock star in my family, possibly the mom of the year award!!!

  22. Thanks for the direction.

  23. Awesome French Fries… Thanks for the Direction, have always LOVED my Uncle Craig’s Homemade Fries, and now I have a GREAT Recipe for them.. Thanks again

  24. I vl try it definitely but in this corn starch is not used

  25. I just tried the recipe, I am not a good cook so it didn’t really turned out good, the first batch is soggy and the other is way too crispy. But I like it just like the IN and OUT french fries.

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  30. This is an awesome recipe. I made them today for dinner and it was a hit. It does take a little extra time without a deep fryer, but they fry up in a pan just fine. Definately will be making these again. Very close to boardwalk fries.


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