The first thing to consider when making french fries is the choice of potato, and I think the best option is Idaho or russet potatoes. These potatoes are dense and have less moisture, which is critical to avoiding soggy fries. You can also use Yukon gold potatoes, an all-purpose potato that can be used for frying. It would be best to avoid waxy potatoes like red-skinned, new, or fingerling potatoes.
Once you have cut your potatoes to your desired size, and for these instructions, I am using potato cut into 1/2 inch size. It helps to soak them in water. If you have the time, it is good to soak them for at least an hour, and you can even let them soak overnight. By soaking, it draws out the starch, and this helps them become crispy. So the longer the soak, the crispier your fries will be.
Next, Rince them with cold water and pat them dry; I like my flour sack towels for this.
Now we will cook the potatoes twice; the first cook at a lower temperature to help draw the remaining starch out to the surface, which will become the crispy outside, and by par-cooking them, the inside will become soft and tender.
Heat oil to 300 degrees. Fry them in batches for 5-6 minutes. Don’t overcrowd them by placing too many in at a time; use a slotted spoon and place them on a paper towel or coffee filters.Â
Increase heat to 400 degrees. Fry in batches until golden brown, about 5 minutes.
Now I like to use a slotted spoon and place mine straight into a bowl to toss them with my French fry seasoning or salt.
French Fry Seasoning
Equipment
- spice grinder recommended
Ingredients
- 1 Tbsp Onion Powder
- 1 Tbsp Garlic Powder
- 1 Tbsp Paprika
- 1 Tbsp Sea Salt
- 1/2 Tbsp Dried Oregano
- 1/2 Tbsp Dried Pasley
- 1/2 tsp Fresh Black Pepper
- 1/4 tsp cayenne
- 1/4 tsp Celery Salt
Instructions
- Combine all ingredients in a spice grinder and pulse until thoroughly mixed. Or Combine all ingredients in a jar and shake until thoroughly mixed. Store in a cool, dry, dark place in an airtight container. Sprinkle on plain hot fries. Enjoy!