Peeled or unpeeled, the cut is absolutely key when making fries. If you have a kitchen mandolinethis is the time to break it out and use it. Stack these slices and cut them into the same width sticks to make matchstick fries.

Repeat with the remaining potatoes. Soak for at least 20 minutes or up to an hour. This step gets rid of excess starch, resulting in fluffier and crispier fries. Arrange them in a single layer to air-dry for a bit. In a 5-quart pot using a deep-frying thermometer or in an electric deep fryer, heat oil over medium-low heat until the thermometer reads degrees F. Make sure that you have at least 3 inches of space between the top of the oil and the top of the pan, as fries will bubble up when they are added. Drain ice water from cut fries and wrap potato pieces in a clean dishcloth and thoroughly pat dry. Increase the heat to medium-high and add fries, a handful at a time, to the hot oil. Fry, how to make best homemade french fries occasionally, until fries are soft and limp and begin to turn a blond color, about 6 to 8 minutes. Using a slotted spoon, carefully remove fries from the oil and set aside to drain on paper towels.

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Let rest for at least 10 minutes. Just turn down the temperature a little. As I mentioned above, you can reuse the oil — a few times.

After cooking your fries, let the oil cool in the pot. Strain it back into its container through a coffee filter or similar porous material, and then store it in your refrigerator. This is not only a money saver — reused oil can make the next batch taste even better. How many times can you reuse it? Cook them in small batches. Dump in a small batch of uncooked fries.

Rest each bisected potato against your cutting board flat-side-down and slice it longways times. Doing so will reduce it to more manageable sections that you can then easily cut into individual fries of your preferred thickness. Work your way down the line turning each piece into fries. Try to keep your cuts as consistent as you can.

What varieties are the best potatoes for French fries

This will require making finer, more precise cuts, though, so watch your fingers. Fill the bowl with fresh water until the potatoes are completely immersed. Keep an eye on the clock as they soak. Wanna know the secret to perfect fries? Beef tallow.

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In fact, that certain how to make best homemade french fries chain referenced above used to cook their fries in beef tallowuntil they sadly switched to the icky vegetable oils in More and more evidence is popping up, showing us that animals fats like tallow are actually better for us than modern industrial oil alternatives. Lard is back, baby! You can easily render your own tallow at home— check out my beef tallow tutorial for all the details.

All clear: How to make best homemade french fries

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How to make best homemade french fries - final, sorry

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But they taste amazing, and you can experiment to find your ideal recipe.

How to make French Fries delicious Bobby Flay agrees with me about a couple of things. If you use oil, the oil to use is peanut oil. And soaking the fries before you cook them is key to keeping them crisp. Soaking gets rid of some of the starches and sugars that prevent fries from cooking up golden and crisp. French Fry tips Use Idaho or Russet potatoes. They fry the best. Never freeze how to make best homemade french fries. Grocery stores have developed the appalling but cheap and convenient? As I mentioned above, you can reuse the oil — a few times. Fill the bowl with fresh water until the potatoes are completely immersed. They also never turn out quite as crispy or good as McDonald's.

How to make best homemade french fries Video

I Made a Frozen French Fry Brand from Scratch

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