There is honestly nothing quite like a basket of hot and crispy French Fries. You know the kind I mean. They are golden on the outside and fluffy on the inside. We often think we have to go to a restaurant to get that perfect texture. But that is simply not true.
Making fries at home can actually be incredibly fun. It is also much easier than you might expect. You do not need a fancy deep fryer or expensive equipment. All you need are some good potatoes and a few pantry staples. This recipe is going to change your snack game forever.
I used to be intimidated by frying at home. I worried about the mess or getting the oil temperature right. But once I tried this method, I was hooked. The secret here is the batter. It gives the potatoes an extra layer of crunch that is totally addictive.
If you are looking for a reliable French Fries Recipe Homemade style, you have found it. This version uses a seasoned flour batter. This creates a texture that rivals your favorite diner or fast food joint. Plus, you control the ingredients.
Let me walk you through exactly how to make these. We will cover everything from choosing the right potato to getting that perfect golden color. Get ready to impress your family with the best Fresh Fries they have ever tasted.
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Why You’ll Love This Recipe
You are going to fall in love with this recipe for so many reasons. First of all, it is incredibly budget friendly. Potatoes are one of the most affordable ingredients out there. You can feed a whole crowd for just a few dollars.
Another reason is the texture. Standard homemade fries can sometimes turn out limp or soggy. That is a huge disappointment. But these French Fries are coated in a savory batter. This ensures they stay crispy long after they come out of the oil.
The seasoning is also customizable. We use garlic salt, onion salt, and paprika here. However, you can easily swap things up. Feel free to add cayenne for heat or dried herbs for a different vibe. It is a flexible base for your creativity.
This recipe is also a great way to get comfortable with frying. The batter protects the potato, making it a bit more forgiving than naked fries. It is a fantastic entry point for any home cook wanting to master Food Fries preparation.
Finally, nothing beats the taste of fresh food. Store bought frozen fries just cannot compare. When you make Potato French Fries from scratch, you get that fresh earthy flavor that is simply delicious. It is comfort food at its absolute best.
Ingredients
The beauty of this recipe lies in its simplicity. You likely have most of these items in your pantry right now. Here is what you will need to get started.
- 2.5 pounds russet potatoes, peeled
- 1 cup vegetable oil for frying
- 1 cup all purpose flour
- 1 teaspoon garlic salt
- 1 teaspoon onion salt
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 cup water, or as needed
Step-By-Step Instructions
Now comes the fun part. Let’s turn those raw potatoes into golden deliciousness. Just follow these steps closely for the best results.
Step 1: Prep The Potatoes
Start by peeling your russet potatoes. You want to remove all the skin for a classic look. Once they are peeled, grab a sharp knife. Slice the potatoes into strips. Try to keep them uniform in size so they cook evenly.
Place the sliced potatoes immediately into a large bowl of cold water. This step is crucial. It prevents them from turning brown as they sit. It also helps remove excess starch, which is key for crispy French Fries.
Step 2: Heat The Oil
Grab a heavy saucepan or a large skillet. Pour in your vegetable oil. You want enough oil to submerge the fries, but be careful not to overfill the pan. Safety is important when working with hot oil.
Heat the oil to 350 degrees F (175 degrees C). Using a thermometer is very helpful here. If the oil is too cool, the fries will be greasy. If it is too hot, they will burn. Getting the temp right is a big part of success.
Step 3: Mix The Batter
While your oil is heating up, let’s make the batter. In a large bowl, sift together the flour, garlic salt, onion salt, paprika, and regular salt. Sifting helps get rid of any lumps.
Gradually stir in the water. You want to add enough water to make a slightly thick batter. It should be able to be drizzled from a spoon. Think of it like a thin pancake batter. Adjust the water amount if needed.
Step 4: Dip And Fry
Drain your potatoes from the water and pat them dry with paper towels. They need to be dry so the batter sticks. Dip the fries into the batter one at a time. Make sure they are coated but not dripping excessively.
Carefully lower the fries into the hot oil. Do this in batches. If you add too many at once, they will clump together. Crowding the pan also drops the oil temperature too much.
Step 5: Cook Until Golden
Fry the potatoes until they are golden brown and crispy on all sides. This usually takes about 7 to 10 minutes. Keep an eye on them and flip them occasionally for even browning.
Once they look perfect, remove them from the oil. Use a slotted spoon or tongs for this. Drain the fries on a paper towel lined plate to soak up any extra oil. Serve them hot and enjoy your homemade masterpiece!
How To Store Leftovers
It is rare to have leftovers when making these delicious French Fries. They usually disappear straight from the plate. However, if you made a huge batch, you might have a few left. Storing them correctly is important to keep them tasty.
Let the fries cool down completely first. Placing hot fries in a container creates steam. Steam leads to sogginess, which is the enemy of a good fry. Once cool, place them in an airtight container.
You can keep them in the refrigerator for up to three days. Do not just leave them on the counter. The batter needs to be kept cold to stay safe to eat. When you are ready to eat them again, avoid the microwave.
The microwave will make battered fries soft and chewy. Instead, use your oven or an air fryer. Preheat your oven to 400 degrees F. Spread the fries on a baking sheet in a single layer.
Bake them for about 5 to 8 minutes. This helps crisp up the batter again. They might not be exactly as perfect as fresh, but they will still be very good. An air fryer works even faster, usually taking just 3 or 4 minutes.
Tips
Making the perfect French Fries is an art form. But do not worry, it is an easy art to learn. Here are a few tips to ensure your fries turn out amazing every single time.
First, choose the right potato. Russet potatoes are the gold standard for frying. They have a high starch content and low moisture. This combination yields a fluffy interior and a crispy exterior. Waxy potatoes like red ones do not work as well.
Second, do not skip the drying step. After you soak the potatoes, you must pat them dry. If the potatoes are wet, the batter will slide right off. Use a clean kitchen towel or paper towels to get them nice and dry.
Third, monitor your oil temperature. If you have a candy thermometer, use it. Maintaining 350 degrees F is the sweet spot. If the oil gets too hot, the outside burns before the inside cooks. If it is too cool, the fries absorb too much oil.
Fourth, give them space. It is tempting to throw all the fries in at once to finish faster. Resist that urge. Frying in small batches ensures each fry gets enough heat. It prevents them from sticking together into a giant globs of batter.
Finally, season immediately if you want extra salt. Since the batter already has salt, taste one first. If you think they need more, sprinkle it on while they are still hot and oily. The salt sticks better that way.
Conclusion
There you have it. A simple, reliable way to make incredible French Fries right in your own kitchen. You do not need to wait in a drive thru line to satisfy that craving. You have the power to make them fresh whenever you want.
This recipe is perfect for movie nights, game days, or just a fun family dinner. The crispy batter sets these apart from plain old fried potatoes. The seasoning adds a savory kick that everyone will love. It really is a crowd pleaser.
Cooking at home allows you to control the quality of ingredients. You know exactly what oil is being used. You know the potatoes are fresh. That peace of mind makes the food taste even better. Plus, the smell of frying potatoes is pure comfort.
So grab a bag of russets and get that oil heating. Once you try this method, you might never go back to frozen fries again. Enjoy the process and, most importantly, enjoy every single crispy bite of your homemade French Fries.
FAQ
Here are some common questions people ask when making this recipe.
Can I Use A Different Type Of Flour?
Yes, you can experiment. All purpose flour works best for a classic crunch. However, you can try using rice flour for a lighter, crispier texture. If you need a gluten free option, a gluten free all purpose blend usually works well too.
Why Are My Fries Soggy?
Soggy fries usually happen for two reasons. One is that the oil was not hot enough. The other is that the pan was overcrowded. Make sure to keep the oil at 350 degrees F and fry in small batches to keep them crisp.
Can I Make These In An Air Fryer?
This specific recipe uses a wet batter. Wet batters are generally difficult to do in an air fryer because they drip through the basket. This recipe is really designed for deep frying to set the batter quickly.
What Is The Best Oil For Frying?
You want an oil with a high smoke point. Vegetable oil is a great, affordable choice. Canola oil, peanut oil, or corn oil are also excellent options for making French Fries. Avoid olive oil as it burns at high temperatures.
Crispy Battered French Fries
There’s nothing better than hot, crispy french fries. This easy recipe uses a simple seasoned batter to create a perfectly golden and crunchy fry that’s fluffy on the inside. A perfect, no-fuss snack for any occasion!
Requirements
Ingredients
Instructions
- Start by peeling your russet potatoes. Slice the potatoes into uniform strips and immediately place them in a large bowl of cold water to prevent browning.
- Pour vegetable oil into a heavy saucepan or large skillet and heat to 350°F (175°C).
- In a large bowl, sift together the flour, garlic salt, onion salt, paprika, and regular salt. Gradually stir in water to make a slightly thick batter, similar to thin pancake batter.
- Drain the potatoes and pat them completely dry. Dip the fries into the batter one at a time, ensuring they are coated but not dripping.
- Carefully lower the fries into the hot oil in small batches. Do not overcrowd the pan.
- Fry for 7 to 10 minutes, flipping occasionally, until golden brown and crispy on all sides.
- Remove from the oil with a slotted spoon and drain on a paper towel-lined plate. Serve hot!
Notes
Russet potatoes are the gold standard for frying due to their high starch and low moisture content, which yields a fluffy interior and crispy exterior.
Drying the potatoes thoroughly after soaking is crucial. If they are wet, the batter will slide right off.
Monitor your oil temperature closely. If it’s too cool, the fries will absorb too much oil and become greasy.
Fry in small batches to ensure each fry gets enough heat and to prevent them from sticking together.
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