The perfect fry is a crispy, salty fry with a fluffy, soft inside. I’ll teach you how to make crispy fries just like the restaurants, and say goodbye to over-priced, soggy fries.
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(psst, if you’re wondering about that sandwich in the background…that’s this patty melt right here. It’s the bomb.com)
Don’t mind me, I’m here to ruin your new year’s diet plan. I mean, you gotta have a cheat day…
French fries are a ubiquitous love across the globe, right?
Right. I think.
If you don’t eat fries in your country, let me know.
We all love fries. But I’m sure we don’t all love paying a ton of money for some fried potatoes. I’m not paying $6 for a plate of pomme frites. I’m not. My ten pound bag of potatoes costs half that. I grabbed a gallon of oil for $1.50. I can make ten pounds of fries for less money than a handful of fries at a restaurant.
And I’m not sitting in a drive thru for 15 minutes for fries that have been sitting under a hot light for the last half hour and pay up the same money I could’ve used to buy some oil and potatoes.
Sorry, I hate wasting money. Fries are so easy to make, I consider it a waste to go out and buy them. And I especially consider it a waste of time and money when my fries are stale and soggy!
Y’all don’t understand how much that grinds my beans!
I even have a recipe for frozen fries coming, because my husband gets random french fry cravings and wants to keep fries in the freezer. He’s a fry fan, but a big bag of frozen fries costs $9.
Yeah. Nine dollars. For about four servings of some frozen fries.
Homemade fries it is, right?
The whole thing about making your own french fries is to get a wonderfully golden brown, crispy exterior, and a fluffy, tender middle. To do this, without burning the outsides and having hard raw centers, you gotta double fry!
Yes, we love double frying here at Sweet Tea and Thyme, and in this recipe it ensures your fries come out crispy on the outside and perfectly soft on the inside. It may sound like a lot of work, but with my tips it really isn’t. This is how the restaurants get their crispy fries so perfect, the double fry!
Here’s my tips how to make the ultimate crispy fries that are tender in the middle and begging for some dipping sauces.
#1 Less Starch, More Crisp
These fries are soaked in water for two hours, at least. But they can be soaked overnight, too, if you’re prepping for the next day. The whole point is to get rid of all that starch that’s sitting on the outside of the fry. You want the starch on the inside, because the starch gives a soft, fluffy, tender inside. But we really want a crisp exterior, so this soak is needed.
# 2 The Double Fry
If you’ve been following me for a while, you may know I love to double fry. In a lot of fried foods, double frying ensures crispiness and it’s a trade secret in restaurants when it comes to french fries. First, you fry at a low heat. Then fry at a higher heat ’til your potatoes are golden brown and crispy perfection.
Fry your potatoes in a wide pot or Dutch oven (like I did) so you aren’t having to make a ton of batches. OR if you have a deep fryer…even better!
I have used both refined lard and beef tallow to fry, because I am allergic to peanuts. If you’re not allergic to peanuts, I suggest using refined peanut oil, which has a smoke point of 450 degrees F. Great for frying. And easier to come by.
# 3 The Seasoning
So important, y’all. Can not forget to season your fries. Nothing –nothing- is worse for a potato dish than to be unseasoned.
Keep it simple with salt and pepper, or jazz it up with herbs, garlic, smoked spices, or have some crazy good carne asada topping them. With guac, don’t forget the guac.
And, of course, crazy delicious dipping sauces.
I’m just saying, fries don’t have to be boring. Especially when you make them yourself and they don’t cost $7.99.
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- 5 lbs russet potatoes, scrubbed and peeled
- Cold water
- Peanut Oil or Beef Tallow
- Salt, pepper, whatever toppings you like on fries
- Cut potatoes into 1/4 inch matchsticks, making sure the sticks are similar in shape and size. Dump all the cut potatoes into a large bowl filled with cold water. Let the potatoes soak for at least 2 hours to ensure a crispy fry. The potatoes can soak up to overnight.
- Heat your oil or tallow in a deep fryer or half way up a heavy bottomed dutch oven to 325 degrees F. Line two baking sheets and a large plate with paper towels.
- Take out a large handful of potatoes and place them on a baking sheet. Use the paper towels to dry the potatoes as much as you can on all sides. Place the potatoes into the hot oil and cook for 3-5 minutes, or until you can break apart a fry with the edge of a spatula. This means the inside has cooked through and is not hard and raw. Take out the fries, place them onto the second baking sheet that is lined with paper towels.
- Repeat step 3 until all potatoes have been fried. Turn heat up until the oil is 400 degrees F. Refry all fries for another 3-5 minutes, or until the fries are golden and crisp. Remove them from the oil and put onto the large plate with paper towels.
- Season with salt, pepper and other preferred seasonings. Serve immediately.