They’re very easy to prepare, although I admit that to fry them well, it’s best to gain some experience to understand the oil and its temperatures and achieve perfect results. You can also use a deep fryer; it helps a lot.
What does “frying well” mean to me? Well, it means that afterward, you pick up a fried potato, a croquette, or whatever you’ve fried, and there’s hardly any oil left on your fingers.
Personally, I hardly ever fry at home; it’s not a technique I’m passionate about, but I recognize that every now and then, for recipes like this, it’s worth it. While I love baked potatoes, they’re delicious fried like this.
Variations
The best technique I’ve tried is the one I’ve described in the recipe, although there are many other equally valid methods. You can also microwave them until tender, which would be equivalent to the first frying.
Then you can fry them according to the instructions for the second frying until golden brown, or place them on a baking sheet lined with parchment paper, spaced apart, brush them with a little oil, and bake them at 200ºC until golden brown.
Tips
Mastering frying is a matter of experience. If the oil isn’t hot enough, the potatoes will absorb too much oil and won’t turn out well.
Conversely, if the oil is too hot, you’ll burn the outer surface while the inside remains undercooked, possibly even raw. Using a kitchen thermometer or a deep fryer can be helpful if you’re a beginner.
Perfect French Fries Recipe
People: 4
Time: 45m
Difficulty: Easy
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes, peeled or unpeeled as you prefer, but they must be suitable for frying (e.g., Bintje variety) | 1 kg |
| Mild olive oil or sunflower oil | 1 liter |
| Salt | to taste |
Elaboration
How to cut French fries? To ensure they all cook evenly, it’s best to cut the potatoes as uniformly as possible. First, slice each potato lengthwise into rounds of the same thickness. Then, cut each round into equal‑sized sticks. A potato slicer is very useful for saving time at this stage.
- In a large bowl, wash the cut potatoes and drain the water.
- Repeat step 2 a couple more times.
- Soak the potatoes in cold water for at least 10 minutes.
- Drain the potatoes and dry well with a clean, absorbent kitchen towel.
- Heat the oil in the fryer to 150°C.
- Fry ¼ of the potatoes for 8 to 10 minutes. Stir a couple of times during frying to prevent them from sticking together. Set aside.
- Repeat steps 7 and 8 three more times until all the potatoes have been fried at 150°C.
- Let cool for at least 30 minutes. At this point, they could be cooled and then frozen.
- To get crispy fries, give them a second fry. Heat the oil to 175‑180°C.
- Fry ¼ of the potatoes for a couple of minutes, or until golden brown to your liking. Don’t forget to stir them a little so they don’t stick together. Set aside.
- Repeat the two previous steps until all the potatoes are finished.
- And that’s it. Salt to taste just before serving. Enjoy!
Suggestions, tricks, and tips
- The secret to crispy fries is the oil temperature. To control the oil temperature, it’s best to use a deep fryer, as it will maintain the correct temperature. You can also use a deep fryer thermometer.
- Sunflower oil will make them a bit crispier. But a good olive oil will also work.
- How to freeze potatoes for frying? You can freeze potatoes after the first frying and once they’ve cooled (step 9). This way, they’ll be ready whenever you want to use them. It’s best to place them on a tray so they don’t touch each other, preventing them from sticking together. Once completely frozen, transfer them to a resealable bag and store them in the freezer until you’re ready to fry them.
- The oil should not exceed 180°C. If it starts to smoke, it means the oil has burned and must be discarded because toxic substances will have formed.
- Homemade fries are great to accompany ragù, chicken stew, casseroles, hamburgers, hot dogs, or meatballs… or simply accompany them with your favorite sauces.
Nutrition Facts
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 365 kcal | 18% |
| Total Fat | 17 g | 22% |
| Saturated Fat | 2.5 g | 13% |
| Trans Fat | 0 g | |
| Cholesterol | 0 mg | 0% |
| Sodium | 300 mg | 13% |
| Total Carbohydrate | 48 g | 17% |
| Dietary Fiber | 4 g | 14% |
| Total Sugars | 1 g | |
| Protein | 4 g | 8% |
| Vitamin C | 6 mg | 7% |
| Potassium | 680 mg | 14% |
Disclaimer: Nutrition estimates are for general guidance only, based on a 2,000‑calorie diet. Actual values vary with potato size, oil type, frying method, and salt added.