How to Make Homemade French Fries

July 17th, 2009 • Related • Filed Under

Homesmade French Fries Recipe.  Homemade French Fries are a staple accompaniment to PoBoys, Steaks, Fried Seafood dishes.

Ingredients for Homestyle French Fries

Idaho or white potatoes (1 potato per person)

Sea Salt or Tony’s Creole Seasonings

Canola or Vegetable Oil

The Potatoes: 

Thoroughly scrub the potatoes and leave skin on or peel the potatoes.

Cut a piece off one end of the potato so that it will fit flatly on a cutting board. 

With a sharp paring knife, cut potato into 1/4″ to 1/2″ slices. 

Then, lay flat on the cutting board and cut into strips. 

Cut evenly as possible for even cooking time. 

Place in a bowl of cold water.  Drain. 

Place back in a bowl in the freezer for about 30 minutes. 

The Oil: 

Using a heavy bottom deep pot, skillet, or electric fryer, pour in fresh canola or vegetable oil. 

Always be careful to leave 2-4” from the top to leave room for the oil to bubble up. 

Optimal temperature is 350 to 375 degrees. 

An electric fryer either has an automatic temperature setting or a button to help you. 

If you are using a regular pot and do not have a thermometer, drop a small amount of a potato into the oil. 

If it bubbles up quickly, the oil is ready.

Deep Frying: 

Once the oil is properly heated, carefully drop potatoes into the oil.

Be careful not to overcrowd the pan.  Potatoes should freely move around.

Potatoes should be golden brown and probably will be floating to the top of the oil. 

Remove with a slotted spoon and drain excess oil on layers of paper towels.

Serving Suggestions for Homestyle French Fries

Serve with Sea Salt or Tony’s Creole Seasoning sprinkled on top. 

Or for a bit if indulgence, top with finely shredded cheddar cheese.

Note: Oil and water DO NOT MIX!! Keep water away from the hot oil. If you pour water on the oil, the mixture will explode. If the oil smokes or catches fire, cover it with a pan lid or cookie sheet. You can use baking soda to put out any grease fires, but be careful that you don’t spread the flames around.

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There Are 6 Responses So Far. »

  1. Comment by Melanie Chen on 12 October 2009:

    I’m asian, so most of your recipes are a little bit too heavy than what I’m used to but I tried your homemade fries and they were wonderful. I really love watching your videos becuase they just radiate cozy warmth and that feeling of home. I especailly love the little guests of honor, and their videos always make me laugh. I’ve noticed you haven’t posted anything lately, so I’d just like to let you know I’m looking forward to watching you again!

  2. Comment by Beryl on 12 October 2009:

    Hi Melanie, Thank you so much for your kind comment! It really means a lot to us. We really appreciate you!

  3. Comment by Rachel on 5 January 2010:

    Hey! Thanks so much for the recipe, the fries turned out amazing!!! Love your show and site!!

  4. Comment by Jeroen on 18 March 2010:

    Hi,

    because the temperature of the oil drops after you put in the potatoes you need to fry them in 2 stages.

    next time try the following (if u like);
    First fry the potatoes for 1 to 2 minutes and get them out. leave them out for 2 to 4 minutes, then put them back in (until they are okay)..

    You will taste the difference!

    thanks for sharing all those recipes.

    Jeroen
    the Netherlands

  5. Comment by Jeroen on 18 March 2010:

    check http://tinyurl.com/ykx6w88 for a better explanation for what i tried to explain about the 2 stages fry.

  6. Comment by Xavier on 6 May 2010:

    You are sooo funny! Love your vids!

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