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    Grits and Pinecones » Recipes » Sides

    Homemade French Fries – Easy No Fuss Recipe

    June 2, 2019 by Sharon Rigsby 1 Comment

    Jump to Recipe Print Recipe
    Pinterest pin, homemade french fries in a wire basket.

    Learn how to make the best homemade french fries with the perfect balance of golden and crispy exteriors and soft and fluffy interiors. 

    Two wire baskets with homemade french fries.

    When was the last time you made french fries from scratch? If you are like me, it’s probably been awhile. Although they are delicious, fries are a pain to prepare. After all, frying is already kind of scary; I get it. You’re working with a cauldron of hot, bubbling oil, which has the potential to splatter everywhere. And then, after all of that, french fries are finicky and sometimes come out limp and lifeless or overdone. Too much uncertainty and too much mess for me! 

    That is until now. Saturday, I spent part of the day frying batches of potatoes in search of the perfect recipe. I focused on Yukon Gold and Russet Potatoes. I also soaked some in water first and tried the double fry method too.  At the end of the day, after a blind taste test, my master taste tester declared the homemade fries made with this recipe the best!  And, it was the easiest too! I can’t wait for you to try it. 

    What kind of potatoes makes the best homemade fries?

    In general, it seems the experts recommend Idaho or Russet potatoes, which have a high starch content, for fries. However, in my taste tests, both my husband and I much preferred Yukon Gold, which is considered a medium starch all-purpose potato.  

    Do you have to soak potatoes before frying?

    According to an online article in Food and Wine magazine; “Soaking peeled, washed and cut fries in cold water for several hours to overnight removes excess starch, which prevents fries from sticking together and helps achieve maximum crispness.” 

    I did rinse and soak several batches of my fries, and what I found was high-starch Idaho, or Russet potatoes benefited the most from soaking. I honestly couldn’t tell any difference with the Yukon Golds. 

    Why double-fry homemade french fries?

    The idea of having to double-fry fries more than anything else discouraged me from making homemade french fries. I mean really, you want me to fry them once at a low temperature, remove them, turn up the heat and fry them again? That sounded like double-trouble to me!

    The reasoning behind the double-fry method was the first fry cooks through, the second fry crisps. Sorry, no thanks.

    And then I heard about America’s Test Kitchen’s recommended method of simply adding the fries to cold oil. The gradual increase in temperature allows the fries to cook all the way through first, then crisp as the temperature of the oil increases. It worked perfectly in my tests and may I just say, “Hallelujah!”.

    Best oil for frying french fries?

    In my book, peanut oil is the only oil to use for frying. It has a high smoke point and neutral flavor. No other discussion, it’s all I use and what I recommend.

    Have I convinced you frying isn’t as hard as you thought? If so, you might want to also try these easy recipes: 

    • Best Southern Fried Chicken
    • Best Southern Crispy Fried Oysters
    • Easy Southern Fried Green Tomatoes, and
    • Easy Crispy Pan-Fried Shrimp

    How to make Homemade Fries 

    Wash and dry the potatoes.  

    Cut the potatoes lengthwise into slabs approximately ¼ inch thick. Then, cut the slabs into ¼ inch strips. Make sure the fries are the same size so they will cook in the same amount of time.

    A white cutting board with potatoes being cut into strips for french fries.

    Pour 3 cups of peanut oil into a heavy duty cast iron pan or Dutch oven. The oil should be ½ inch deep. If it is not, add additional oil. 

    Add the potatoes to the cold oil and turn the heat to medium-high.

    Fries in a Dutch oven with cold peanut oil ready to fry. 

    Cook the fries for 15 minutes without stirring. 

    Stir the fries. Cook them an additional 5 minutes or until they are golden brown and crispy.

    Golden brown french fries cooking in hot peanut oil.

    Use a slotted spoon to remove the fries and place on a wire rack to drain. Season with salt to taste and serve immediately. 

    Hot fries cooling on a wire rack.

    Sharon’s Expert Tips:

    • I don’t usually peel my potatoes, especially when I am cooking with Yukon Golds because of their thin skin. But if you prefer, please feel free to peel your potatoes before cutting them up. 
    • A wire rack works better and keeps your fries crispier after frying. They tend to get soggy if placed on paper towels to drain. 
    • These homemade fries are delicious dunked in my homemade sweet and spicy tomato jam, catsup or fry sauce.  
    • While a cast iron skillet works great for frying, I always use my cast iron Dutch oven. The sides are much higher and keep any oil splatter to a minimum. 
    • If you do decide to soak your potatoes in water before frying, be sure to dry them thoroughly with paper towels. Water and oil don’t mix, and you will end up with a mess.  

    French fries in a basket lined with red and white paper.

    Two wire baskets with homemade french fries.

    Homemade French Fries - Easy No Fuss Recipe

    Sharon Rigsby
    Learn how to make the best homemade french fries with the perfect balance of golden and crispy exteriors and soft and fluffy interiors. 
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Side Dish
    Cuisine American, Southern
    Servings 4 servings
    Calories 245 kcal

    Ingredients
      

    • 3 lbs potatoes recommend Yukon Gold
    • 3 cups peanut oil
    • Kosher salt to taste

    Instructions
     

    • Wash and dry the potatoes.
    • Cut the potatoes lengthwise into slabs approximately ¼ inch thick. Then, cut the slabs into ¼ inch strips. Make sure the fries are the same size so they will cook in the same amount of time.
    • Pour 3 cups of peanut oil into a heavy-duty cast-iron pan or Dutch oven. The oil should be ½ inch deep. If it is not, add additional oil.
    • Add the potatoes to the cold oil and turn the heat to medium-high.
    • Cook the fries for 15 minutes without stirring.
    • Stir the fries. Cook them an additional 5 minutes or until they are golden brown and crispy. Use a slotted spoon to remove the fries and place on a wire rack to drain. Season with salt to taste and serve immediately.

    Notes

    Sharon's Expert Tips:
    • I don't usually peel my potatoes, especially when I am cooking with Yukon Golds because of their thin skin. But if you prefer, please feel free to peel your potatoes before cutting them up.
    • A wire rack works better and keeps your fries crispier after frying. They tend to get soggy if placed on paper towels to drain.
    • These homemade french fries are delicious dunked in my homemade sweet and spicy tomato jam, catsup or fry sauce.
    • While a cast iron skillet works great for frying, I always use my cast iron Dutch oven. The sides are much higher and keep any oil splatter to a minimum.
    • If you do decide to soak your potatoes in water before frying, be sure to dry them thoroughly with paper towels. Water and oil don't mix, and you will end up with a mess.
    Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator, especially those with dietetic allergies and food-related diagnoses.

    Nutrition

    Calories: 245kcalCarbohydrates: 42gProtein: 9gFat: 6gSaturated Fat: 1gSodium: 34mgPotassium: 1405mgFiber: 9gVitamin C: 38.8mgCalcium: 102mgIron: 11mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

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    1. Lara

      April 16, 2022 at 10:03 pm

      This idea blows my mind, I’ve gotta try it. Very eager to see if it works!

      Reply

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have well over 50 years of experience in the kitchen, and there is nothing I like better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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