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Have you ever tried making homemade, crispy french fries at home, only to leave yourself with limp, burnt or not very good tasting french fries?
Yeah that was meâ€¦ way too many times!
I tried many methods of homemade french fries, yet when fried or oven baked, I could never mimic our favorite restaurant style french fries.
It became so bad, that whenever we would have homemade french fries for dinner, my dear, dear two year old daughter would say, â€œI donâ€™t like french fries! â€œ, which is odd, because she DOES indeed like french fries. But what she was really saying was, â€œMom I donâ€™t like YOUR French fries â€œ.
Then one day, I was reading through a cookbook and came across a french fry recipe. After reading her method, I decided to Google it and test the theory. BAM! Everyone was doing it!
Apparently I haven’t been cool enough to get the memo many, many years ago.
The moment of truth came when I tried this method and gave samples to the kids. Before trying them, Viktoria, my two year old said, â€œMom I donâ€™t like French fries â€œ.
” I know child, just try these new and improved french fries! “
When I finally persuaded her to try these homemade, crispy french fries, she took one bite and said,
â€œOh! I like French fries now!â€.
Problem solved! I patted myself on the back and will forever make my french fries using this method.
Now are you ready for the tip, the key, the secret, the most important step to making the best homemade, crispy French fries at home?
You will never guess… but the trick is…
To fry themâ€¦ TWICE!
Yes TWICE! So here’s the scoop: The trick is that you par-cook them in a medium/hot frying oil, pull them out, drain and let them sit and rest, and then put them BACK in the hot frying oil to finish them once more to get them crispy.
This eliminates all the problems we ever faced with making homemade French fries:
No more burning.
No more over cooking.
No more soggy fries.
Simply, no more BLAH french fries.
Let me teach you how!
How to Make Crispy French Fries (Restaurant Style)
Printable recipe to follow!
Step One: Wash, peel (if you choose) and cut your potatoes into French fry shapes. Size depends on personal preference. Some like wedges, some like shoestringâ€¦ choose your own! I feel that russet potatoes are the best for french fry making, but I’ve used yellow and reds before too.
For uniform shaped fries you can use a french fry cutter like this one.
Step Three: Add some of your potatoes and par-cook your potatoes in the hot oil for about 3-5 minutes, depending on the size of your French fries. Make sure the fries are completely submerged. You also don’t want the fries to become too brown. This step is to just ever so slightly cooking them.
Step Four: Now remove the potatoes and place on a cooling rack like this one. While these are cooling, begin the next batch.
Step Five: Once all the french fries have been par-cooked, turn your heat up and heat the oil to around 350 Degrees F, or just a little bit higher than the setting you had the oil at before.
Step Six: Place a batch of the par-cooked french fries back into the hot oil and fry once again for about 3 minutes. Once again, this depends on size and you will need to determine how long to keep them in the oil before letting them burn. Watch them closely.
Step Seven: Remove the french fries and place them on a new cooling rack. Season with your favorite sea salt or homemade seasoning mix and dip in ketchup, of course! Using these cute stainless steel cups is sort of recommended, just saying.
Restaurant Style, Crispy French Fries (Printable Recipe)
- 6 Large Russet Potatoes
- Oil for deep frying
- Wash, peel (if you choose), and cut your potatoes into French fry shapes. Size depends on personal preference. Some like wedges, some like shoestring… choose your own!
- In a deep-fryer or large pot, heat your oil over medium-high heat or 300 Degrees F.
- Par-cook your potatoes in the hot oil for about 3-5 minutes depending on the size of your French fries, making sure the fries are all submerged.
- Now remove the potatoes and place them on a cooling rack. While these are cooling, begin the next batch.
- Once all the French fries have been par-cooked, turn your heat up and heat the oil to around 350 Degrees F, or just a little bit higher than the setting you had the oil at before.
- Place a batch of the par-cooked French fries back into the hot oil and fry once again for about 3 minutes. Once again, this depends on the size and you will need to determine how long to keep them in before letting them burn.
- Remove and place on a new cooling rack. Season with your favorite sea salt or homemade seasoning mix!