Homemade French Fries

Debney
May 8, 2024
2 min read

Updated: Nov 11

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These aren't your ordinary homemade french fries. These are restaurant-quality fries that you'd expect from your favorite steak house-- an extra crispy exterior, but delicious potato flavor and fluffy texture on the interior. Watch my how-to video HERE.

The steps in this recipe all serve a pretty scientific purpose, but the cool thing is you don't have to worry about the details. Just follow the steps and you'll make some amazing fries. These homemade french fries go great with ketchup, but our favorite dip is Hot Honey Ranch.

WHAT YOU'LL NEED (scroll to full ingredient list)

Deep pan or skillet
Small saucepan
Mixing Bowl
Wok
Citrus Juicer
Russet potato
Lemon (or distilled white vinegar)
Fresh parsley
Flaked sea salt

DIRECTIONS

STEP 1: RINSE

Submerge fries in water and gently mix to remove starch from the surface of the fries (water should become cloudy from the starch).
Add chilled water and lemon juice to a bowl and soak the rinsed fries for at least 30 mins (or refrigerate overnight).

STEP 2: BLANCH

Completely dry the soaked fries to remove all moisture from their surface.
Heat oil to 325°F.
Add the potatoes to the oil and cook about 4-6 minutes until slightly softened (they'll still be pale and undercooked here).
- NOTE: The oil will cool when fries are added-- we're looking to blanch at about 300°F.

STEP 3: COOL

Transfer fries to a wire rack to cool for at least 20 minutes.
For the best interior texture, freeze the fries at this step.
- A minimum of about 2-3 hours is best, but you can do this 4-5 weeks in advance.

STEP 4: FRY ROUND TWO

Heat oil temp to about 405-410°F and add the fries. Fry for about 2-3 minutes until they nearly reach your desired doneness.
- NOTE: The oil will cool when fries are added-- we're looking to fry at about 400°F.

STEP 5: SEASON

Remove the fries from the oil with a strainer or spider and allow the excess oil to drain as much as possible.
Immediately transfer the fries to a bowl and toss with sea salt and, optionally, chopped parsley.