Imported from YouTube
French Fries You Can Make at Home
Thin-cut homemade French fries cooked in a single frying step, without blanching, double-cooking, or freezing. The potatoes are rinsed until the water runs clear, chilled, and fried in canola oil until crisp and golden.
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Ingredients
- Potatoes (Cut into very thin, even fries)
- Cold water (For rinsing and chilling the cut potatoes; use enough for the water to run clear)
- Canola oil (Use enough for frying; the author says another frying oil may be substituted)
- Salt (To taste, for seasoning the cooked fries)
- Ketchup (Optional dipping sauce)
- Vinegar (Optional dipping or finishing condiment)
Steps
- 1
Cut the potatoes into very thin, even fries. Work with manageable piles and keep the cut surfaces flat and stable while cutting.
- 2
Run the cut fries under cold water to wash out the starch. Continue rinsing until the water runs clear.
- 3
Place the rinsed fries in the refrigerator in cold water until you are ready to fry them. The fries should be firm when removed.
- 4
Heat a large pan of canola oil to almost 350–360°F (175–182°C), checking the temperature with a thermometer.
- 5
Drain the chilled fries thoroughly. Add them to the hot oil in several large handfuls rather than dumping the entire amount in at once. The source notes that frying in two batches is also acceptable if preferred.
- 6
Stir the fries from time to time as they cook. The oil may drop to approximately 230°F (110°C) after the potatoes are added; continue monitoring the temperature while the fries cook for about 10 minutes.
- 7
Continue cooking as the oil temperature rises. As it approaches 350°F (175°C), the potatoes should begin to crisp and develop a golden color. If the oil rises above 350°F, lower the heat.
- 8
Remove the fries from the oil once they are crisp and golden. Season them with salt while hot.
- 9
Serve the fries with ketchup, vinegar, or another dipping sauce of your choice.
Notes
The author presents this as a one-step frying method: no blanching, no twice-cooking, and no freezing. The amount of potatoes and oil, refrigerator time, and exact frying-pan setup are not specified. Overcrowding is intentionally used within the cook's comfort zone, but frying in two batches is offered as an alternative.
Nutrition per serving
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