Some things are best learned the hard way. Actually, the hard way seems to be the only way I learn.
I’ve been learning things the hard way for decades… literally.
It turns out that it’s easier to just study for the spelling test rather than try to wrap your 3rd grade brain around right, wrong, and Catholic guilt. Plus… cheating is really hard when you’re in 3rd grade and cell phones don’t yet exist.
If I have to ask and lightly beg a dude to take me to the prom, I’m probably going with a fellow that doesn’t want to take me. This dating lesson is hard learned and often repeated countless times through dating life.
I’ve learned what it takes to keep lights on, heat running, and food in the fridge. The hard way… bills.
I’ve learned the hard way what it’s like to take someone for granted, to lose love that I’m still grasping for, to cut unfortunate bangs, and insist of fashion heels out of pure vanity.
I’ve learned the hard way what it’s like to make my own French Fries. Hard. Ok… not hard, just time-consuming. The sweet consolation? There’s hot fries at the end. Actually, hot fries are a running theme as I lick my wounds through all of my hard lessons learned. That’s called emotional eating…The fries, however, were never hand-cut and home-fried. Time consuming, yes…. but and a hard lesson I’ll teach myself (and enjoy) several times over.
Yes. I’m openly bringing you a recipe that is somewhat time-consuming and involves oil at high temperatures. Not everything needs to be as easy as Spinach and Potato Breakfast Hash. Let’s enjoy the process.
At its base, this recipe is a potato preparation.
I start with a sporadic peel of the potatoes. The little bits of skin left on the potato lend an earthy and rustic feel to the potatoes.
A good starchy potato is important. Think: Russet or Idaho potatoes.
Slice off about 1/4-inch of the underside of the potato. This will help the rounded potato have a firm place to sit as I cut it in to planks.
You guessed it! This is the plank stage!
As the potato rests, facing me vertically, I slice the potato lengthwise into planks.
Wait… are you already feeling overwhelmed. Pause! Serious Eats has a video on how to cut french fries in case you’re a more visual person.
Stack planks 2 to 3 high and slice them vertically once again. Fries should be 1/4 to 3/8-inch batons.
Yea… 3/8-inch. Bust out your rulers! I’m kidding.
These starchy potato batons need to be soaked in clean, cool water for about 10 minutes. This will help wash clean some of the starches, helping the fries not to stick to one another during the frying process.
It’s possible that I haven’t told you why making French Fries is so time-consuming.
The very best French Fries are deep-fried, not once… but twice! I found this an essential step in creating a tender and crispy fry.
The first fry is done at a low heat (about 250 degrees F) and works to cook the potatoes through evenly.
The second fry is done at a higher heat (about 350 degrees F) and works to make the fries glisten in gold, crisp up, and become utterly and completely irresistible.
It’s possible that by now you’re asking yourself this question: is it really worth it to make my own fries, or should I just go to McDonald’s? Only you have the answer to that question. I will tell you this: most everything good takes tiiiiime. These fries are no exception. They’re bonkers delicious and so satisfying to fry up and eat hot out of the oil. Frying my own French Fries helped me appreciate (and totally not binge eat) really good fries out in the world. They take time, a bit of sweat, and a generous amount of salt and homemade curry ketchup.
Oh! You’ll need a fry thermometer for this recipe. It’s important. Rest easy. They’re easy to come by and totally an awesome investment.
Homemade French Fries
serves 2 to 3 people
3 large Russet or Idaho potatoes, peeled
1 quart vegetable or canola oil
salt, pepper, and ketchup
Wash potatoes and peel as much or as little as you’d like.
With the potato facing you lengthwise, slice off about 1/4-inch of the bottom of the potato, creating a stable surface to continue to slice to potato.
Slice the potato lengthwise into 1/4-inch planks. Stack two or three planks on top of one another and slice planks into 1/4-inch batons, or strips of potato. These are our fries! Continue until all of the potatoes are sliced into fries.
Place fries in a large bowl of cool water. This will help wash some of the starches off the surface of the potatoes, so they don’t stick together during frying.
Pour 1 quart of oil into a large, heavy bottom saucepan. In the right pan, the oil should be about 1 1/2-inches deep. Attach fry thermometer to saucepan, so that the thermometer touches the oil. Heat over medium heat until oil reaches 250 degrees F. In the meantime, line two large baking sheets with several layers of paper towel.
When oil reaches 250 degrees F, carefully drop small batches of potatoes to the hot oil. I cooked about ten fries at a time. Gently stir the fries to ensure that they don’t stick to the bottom of the pan or stick to each other. Fry until cooked though, about 4 to 6 minutes. Remove from the oil using a pair of tongs, or metal slotted spoon, and allow to cool on the prepared paper towels. Continue until all of the fries are cooked.
Once fries have cooled to room temperature, heat the same oil to 350 degrees F. Add once cooked fries, again in small batches. Gently stir until golden brown, about 3 minutes. Remove fries from the oil and place on the remaining lined baking sheet. Immediately sprinkle with coarse salt and black pepper. Serve immediately.
maria
hi! question: do you dry the potatoes before frying? or straight in to the oil after the water bath? thanks!
Don Glover
We have our fryer in the garage ,this cures the smell of the oil in the house,when there is smell ,there is oil residue in the air,on the walls and every thing in your house
Lisa Greger
It says on the recipe on yummy that these fries are 2730 calories?! Is this correct?
joythebaker
I’m more than positive that that’s a typo…also, I think that’s pretty much impossible!
Rownak
thanks for double frying tips. I found soak in vinegar gives crispiness .
Tiffany Fox
I made these fries for everyone who attended my step-daughters birthday party this past weekend and went through a giant bag of potatoes. Everyone loved them and couldn’t get enough! I wound up deep-frying for an hour and a half, but the result was very happy, stuffed guests who insisted they were better than McD’s. Now that’s saying something coming from this bunch! Thank you Joy, for all these awesome recipes! We’ll be having Brown Sugar Bacon Waffles tonight. :)
Sarah
If the first frying is for cooking the potatoes, then can we just not microwave them instead. Once cooked, they can be deep-fried… Do you think think this is work?
joythebaker
i haven’t tried this method, so i’m not sure how this would work. give it a try and let me know what you think!
chaniarts
try using sweet potatoes.
also, i bake rather than fry them. put the strings in a bowl, add a little olive oil to make them sticky, and sprinkle with sea salt and tarregon before baking.
Vera Zecevic - Cupcakes Garden
Classic recipe! Simply but always up to date!
NJS
Why starchy potatoes?
Markus D
I’ve made it this far through my life without making any serious mistakes – everything’s been great. However at some point I need to start if I want to become something more. Mistakes are the only real way of learning. Great recipe and associated commentary, thanks.
Seanna Lea
These look delicious. I pulled out my multicooker a couple of weeks ago and it hasn’t gone back into the basement yet. I’ll have to try this (I’ve done the single fry with potatoes cooked in the microwave before).
kendra rose
YUM! looks so good!
kendra-genevieve-rose.blogspot.com
Debora
Tip : Leave at least 30 minutes between the first and the second fry. I’m from Belgium and we are the best french fries makers in the world ;)
Krissy @ Make it Naked
That’s some of the prettiest chopping I’ve ever seen!! I’ve never actually fried fries…I normally soak in beer and bake thanks to fellow blogger edibleperspective but these look amazing and I’m totally gonna show the fryer some love.
Amielle
I’ve tried so many times to make homemade fries and yet never come quite this close to perfection. I’ll have to try it again using this. Because you always come up with the best way.
Lexi @ You, Me, & A World to See
Mmmm I may stick to baked fries for most days…but one day, these will happen in my humble little D.C. kitchen ;)
Nicole@Show Off Friday Blog Hop
Those look like perfect fries! I never thought of soaking them, but they do get stuck together. Thanks for the tip!
Colleen
These look fabulous! When I make homemade French fries, I make it up to the soaking phase, then par-boil them, drain, pat dry, coat with olive oil, and stick them in the oven for 15mins on 350. Easier, but not nearly as impressive.
Shannon
I have this love affair with sweet potatoes, not that russets aren’t perfectly good. :) Would it still be the same process? I’m wondering about the starch differences and the necessity to soak them.
Ann P.
My mom used to make homemade fries for us when we were kids! Then she got into her health craze, and my sister and I mourned our pantry. These bring back the memories though! Think i might just have to rustle up a batch this evening!
Julia {the roasted root}
Learning the hard way is a pain..it’s also the way I learn too….plus making the same mistake multiple times thinking you’re doing things right when you’re just learning the hard way can feel frustrating and disheartning. But no matter what you’re learning through agony, at least there is a lesson to be learned and a story to be told. Chin up and know that so many of those you reach can relate 100% to your lessons learned. French fries are definitely necessary at the end of a hard lesson. With curry ketchup :)
Maureen
You have the best way of baring your soul so we respect you but don’t feel sorry for you. :)
This is the ONLY way to make great fries. Once you make fries this way, there’s no going back to wimpy ones.
Isa
Woah this looks fantastic! I have enough potatoes left so I will give this a try today :)
cheyenne
it has been ages since i made my own french fries,
but this post has totally inspired me!
thanks for sharing!
xo, cheyenne
Lee
I’m making these next time I’m having a morning after the night before! Using a mandoline and a dep fat fryer should remve some of the time consumingness I hope :-)
Nina @ ambrosia
mmm, these french fries look amazing, and your homemade curry ketchup is totally up my alley. i love flavored sauces with my fries! definitely going to try these out soon, thanks joy :)
Lisette
The words “Homemade french fries” and “homemade ketchup” are music to a missionary’s ears. If you had a recipe for homemade cream cheese, then my deprived American tastebuds would really be dancing with joy. . .
Sheena S.
Joy the Baker, you’re my kinda lady. If you like curry ketchup, I think you could really get down with my personal favourite: cumin-chili ketchup.
phanie
the ketchup curry tasted AMAZING! i baked some nom nom fries for bbq last night and everyone loved the ketchup so thank you again for another delish recipe!
AND YES IT IS ALWAYS WORTH IT TO BAKE YOUR OWN FRIES!
xoxo phanie pack
localgoodness
Hi Joy,
I just have to say, I love your blog. It rocks. And I agree, some things in life are simply worth the time it takes!
Thanks for sharing this recipe.
Also, I’ve tried your blueberry lemon poppyseed muffins, twice now, and they are excellent!!! The caramelized butter makes all the difference from good to out of this world.
Jessica
Ashley @ Wishes and Dishes
I always learn things the hard way too…I think most people do!
These look delicious….it’s so impressive that you made your own fries! Still debating whether I am as brave as you :)
Katie @ Blonde Ambition
These look seriously restaurant quality! Making fries at home is totally rewarding. Thanks for sharing your tips :)
Katrina @ Warm Vanilla Sugar
oh joy, these sound so delicious!!
jennie
bonkers delicious = bonks delish? these look amaaaazing. i’ll have to make the time for them.
Adelola Deborah
Homemade french fries! I can’t wait to prepare my own. Thanks so much, this will prevent potato spoillage….
Gen
Yum! Homemade that must be quite a thing!
Rikki
I loooooove making homemade french fries, they taste at least ten times better than other fries. And I just tried curry ketchup a few weeks ago for the first time, it is SO good.
tracy
when i was in college, McDonald’s sold a BUCKET of fries.
i’m still trying to burn those calories.
Rocky Mountain Woman
I make these all the time (sometimes I do it with sweet potatoes) and I really believe they are worth the effort. I am all over having fries with curry ketchup this fall!!!
Erika
Homemade fries, twice fried, are TOTALLY worth the effort. I followed The Pioneer Woman’s tutorial and cooked them for my boyfriend – he declared them the best fries he’s ever eaten, and that’s all he ever wants me to cook for him.
I admit I also fix them for myself – they are that good.
Every other fry will be sub-par once you try this method.
The process isn’t difficult – just a little time consuming!
Amy
Gosh these look soooo good. I’m so terrified of messing up the oil though, scary!
Shut Up & Cook
My guilty pleasure is McDonalds Fries and a Vanilla Milkshake within which I like to DIP my french fries. If you’ve never tried it get up from whatever you’re doing immediately, go to McDonalds, and order one of each. You can thank me later. :-)
Jamie @ green beans & grapefruit
Yummmmmm! Can I come over??
Lisa | With Style and Grace
I want these, in my face, right now. french fries and milkshakes and I’m one [very] happy person [says the big ol’ pregnant woman]!
Emily
I’d like that fry that’s covered in ketchup!
Margarita
your french fries look so perfect! and i agree with you… fast food fries we can easily stuff in our mouths without care (except for the worry that everything is heading to our thighs). however, homemade fries are for savoring and relishing.
Vilmarie
Thanks for the recipe Joy! A question though, when I do green fried plantains (tostones) which are double fried as well, I can freeze them after the first frying and then fry them on another day to save time. Could this be done with the fries or do you think they would get soggy?
joythebaker
That’s a great question that I’ll add to the recipe!
Yes! These fries can be frozen after the first frying, the fried again from frozen just before ready to serve!
Pamela
These are being made! I love french fries so very much!
Sherry
Would peanut oil work as well?
joythebaker
Absolutely!
Cole Brodine
I have an outdoor propane fryer, which works great for making fries in the summer. You don’t heat up the house and it prevents the smell of fried food from lingering in your home. It also is really easy to take camping. (We do fish and chicken in it also from time to time)
Theresa Hauenstein
I always make my own fries are home – they are so good! We don’t have a frier though, so I always end up baking them. They aren’t as crisp, but they are still fantastic! I’ve been told you can cover them in a touch of cornstarch to add crispness without adding or destroying flavor, but I haven’t had the courage to waste a good potato yet if it’s a bad idea….
B (yes, that's really my entire name!)
Traditional British Roast Potatoes:
Peel potatoes. Cut into 1 to 1.5 inch chunks. Parboil for maybe 5 to 8 minutes. Coat them with a mix of flour and black pepper and any other seasoning you like – rosemary works well. Lay them in a flat pan, and drizzle with olive or other oil. Bake at 400 F, or even better at 450 F for maybe 15-20 minutes. This final baking is simply to crisp them up. Works as well with parsnips.
Holly
I seriously want french fries now. But it’s too hot to stand over a hot stove so I’ll have to buy them.
Thanks for the step by step. Once it cools down, I’ll definitely be trying this!
Erin @ The Speckled Palate
Never made homemade french fries before, but I like the thought of making my own, though. And while they’re super time-consuming, I think they would definitely be worth it…
Thanks for sharing, Joy!
Bakerkat
I Love french fries. They are well worth the time.
Chrissy
Yum! One of my favorite foods.
adahliavolk.com
Becca - Cookie Jar Treats
these are probably the most perfect home-fried french fries I have yet to encounter. I would love nothing more but to make and eat these! Sadly, I’m terrified of oil. :/
Diane, A Broad
My living room, two minutes ago:
“french fries for dinner!!!”
“…just french fries?”
“yes. if there’s a problem with that, I don’t know if we’re going to work out.”
Not really. But come on.
Melanie @ MJ
Those look sooo delicious. My stomach is growling over here!
*first time here & a new subscriber. :)
joythebaker
Welcome! Im glad you’re here!
Lexi
I really wanted to make true blue fries before I left the nest….but that has not happened! I’ve found that oven baking fries evenly coated in oil at a high tempurature works really well, though!
Arthur
Your homemade ketchup or ranch dressing would make a great dip for these!
Amanda
I love the step-by-step photos and can’t wait to try this. I’m visiting friends back where I used to live next week and we’re going to our favorite fry place – I’ve been craving it so much I might not be able to wait!
Marie
Oh yeah, I forgot.
In France we have a lot of looooong recipes, not difficult but very long. I bake often a cake from my region which take all the afternoon. :D
Marie
Hmmm sounds delicious!
Oh god, french fries in McDonald’s don’t deserve the title of frenc fries! :D
But the french fries in Five Guys are really good!
Robin Michetti
Now if they could only learn NOT to press down on the hamburgers when they fry them, I would go back there…on rare occasions.
Cuisine Céline
Hello!
I’m Céline, a reader from Belgium. Here we make or own French fries every week! In fact, french fries are from Belgium, not from France.
We bake or fries indeed twice! And instead of the soaking in water, we only wash or fries and dry them.
Kisses from Belgium!
Tesei
Great post, thank you on behalf of all our family!
Kasey @ The Wit of the Staircase
I have to tell you…
My fiance and I just moved into a new condo and the previous tenant left something in a bottom drawer… two fry baskets. I KID YOU NOT.
I was meant to read this post. Nay… you were meant to post it before I went off to work today.
Thank you thank you thank you.
Lesson Learned: Always check the bottom kitchen drawer before you move out, or your predecessor will gain from your misfortune (or something flowery and thoughtful like that).
-Kasey
Jessica Ann [peonyfish]
Deep frying in hot hot oil is something so terrifying to me that I have never done it. What do you do with the oil after? Can it spontaneously go on fire? Arg!
Maybe I need to put it on my summer bucket list.
Cole Brodine
It depends on what kind of oil you use, but you are generally safe with regular vegetable oil. Many people prefer peanut oil, but it is more expensive and can cause havoc with peanut allergies.
You can save the oil and reuse it several times. Typically there are places that will take your used oil when you are done with it. (It can be used to make bio-diesel fuel for vehicles)
Lucia
Friendship is time consuming. Love is time consuming. Kids are time consuming. Cats are time consuming. Novels and movies are time consuming. Long walks in the woods are time consuming. Sleep is time consuming. But we need them, and we need their consuming our time in a wonderful way. This means that I’ll make french fries. ;-)
joythebaker
I like your words!
sharon
I can’t agree more, except for the kids part-don’t have any, but I have dogs, and at the end of the day. it’s all about time consuming love. We all have time on this world. I choose to use it wisely, on fries and stuff.
Margherita
I’ve had the best French fries in Belgium where I found out that they (the Belgians) invented deep-fried potatoes. Thus they should be called Belgium fries not French fries.
Plus, that’s also where I’ve learned that the correct way to make fries is to deep fry them twice.
I think that after this recipe you could ask to have a Belgium honorary citizenship and I’m pretty sure that your request will be granted in a heartbeat!
Marine
Agreed! I live in Belgium (Brussels) and we are constantly debating which is the best place in the city for fries…still no clear winner but if I succeed in making these, there might not be the need to go out anymore!
joythebaker
Indeed the people of Belgium have some bonkers good fries. Americans are the only ones that call fries French.
Cole Brodine
I always assumed they were called french fries because they are typically “french cut” fries, and it just stuck to all cuts of fries.
Kendra
Ive made fries before but have added vinegar to the ice water to help pull out some of the starch- I’m gonna try your version this weekend with the curry ketchup. Yum. Oh and the Catholic guilt- lol I think we all carry that around with us the rest of out lives wether we’re practicing or not……funny I was just discussing this guilt with a friend as we walked thru the Vatican museum a few weeks ago…..
jayne
I usually just roast wedges in the oven. Not as crispy but no stinky and oily house. The ketchup you have there, that’s the killer. :-) I’m gonna make it very very soon,
Kathryn
Double baking fries really gives them the perfect fluffy on the middle, crispy on the outside consistency doesn’t it?
Mikaël
Don’t forget to dry the fries before you put them in the oil. It will make even more crispier fries (and eliminate the risk to burn yourself because of the water and oil fighting each other).
Averie @ Averie Cooks
you make me wanna break my own “don’t fry anything in the house because it stinks for days” rule !
and the ketchup – still thinking about your homemade ketchup!
Caz
Even though it’s early morning here and I’ve just eaten a giant bowl of porridge I still totally want to dive in to those french fries. :)
Angela @ the fairy bread chronicles
good things come to those who wait, that’s what i always say!
do you reckon you could do this with sweet potato joy?
Cole Brodine
I’ve fried sweet potatoes before, and they are great!