Nothing marks the end of a great beach day more than a basket of fresh french fries. Really one of the greatest comfort foods out there. Making your own french fries is a very satisfying process and I believe result in the best fries you will ever taste! It’s a labour of love, but thats the secret ingredient!
The process for making your own Hand Cut French Fries
There are a couple key steps in making your own fries. Nothing complicated, but if you are in search of crispy “Food Truck” style fries you will want to follow along.
- Use baking potatoes. They are also called Russet potatoes. These are your best bet.
- Cut your potatoes into 1/4 inch think match sticks.
- Place the cut potatoes into a bowl of cold water and allow them to soak for about an hour. This removes the excess starch and results in a more crispy fry.
- After soaking, remove from water and pat dry with a paper towel
- Fry the french fries once at lower heat to cook the potato. Fry at 325 for around 5 minutes. Remove fries and place on a cool rack or a piece of paper towel to drain.
- Second fry.. let’s get crispy. Turn the heat up on the oil to 375F. Once temperature has been reached drop the fries in and let the fry until golden dark brown. About 5-7 minutes.
- Remove from oil, season with salt, and enjoy!
- These are perfect with beer battered fish which you can find here!
First time deep frying? Here is what you need to know.
Deep frying can be intimidating for first timers, but it really isn’t that scary as long as you follow some basic ground rules.
- Water and hot oil do NOT get along. Never put water, even a wet utensil in oil as it will start to splatter like crazy.
- Use a candy or digital thermometer to check the temp of the oil.
- Use a high smoke point oil such as canola, peanut, or vegetable oil. NOT OLIVE OIL.
- Use a high walled pot or dutch oven. This is to help prevent the unlikely event that the oil starts to bubble too aggressively. Having a high-walled pot will keep the oil contained.
- Don’t overcrowd the pot. This is important in maintaining the temperature of the oil. If you overcrowd, this will cause the temperature of the oil to drop which will result in soggy, oil soaked fries. Not what we are looking for.
- Place a wire cooling rack or paper towel beside your pot so that you can drain whatever it is you are frying when it comes out of the oil.
- If the absolutely worst case scenario was to occur and the oil some how caught fire, stay calm and sprinkle baking soda over the pot or use a fire extinguisher to exterminate the flames. I have never seen this happen, but it’s sometimes good to know your worst case outcome!
Hand Cut French FriesPrint Recipe
- 3 russet potatos
- 2 litres canola oil for frying
- 1 tsp salt
- Cut your potatoes into 1/4 inch thick match sticks. Place the cut potatoes into a bowl and cover with cold water. Let sit for 1 hour. This removes the starch and results in crispier fries.
- After the hour soak, remove potatoes from water and pat dry with paper towel.
- In a large pot or dutch oven, heat 3 inches of oil to 325F. Once temperature has been reached drop in the fries and cook for 5 minutes. This is the first cook which is softening the potatoes. Remove from oil and place on paper towel of wire rack. Immediately increase the temperature of the oil to 375F.
- Once the oil has reached 375F, drop the fries back in for their final cook. Fry for 5 minutes or until deep golden brown. Once done, remove from oil with a slotted spoon and place on paper towel or cooking rack. Season immediately with salt. Serve with ketchup!