- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 290 kcal
Quick summary
“Homemade french fries crispy on the outside and soft on the inside, prepared with uniform cutting technique, starch removal in cold water, and deep frying. A classic and universal side dish that enhances the in natura potato with a dry texture without getting greasy.”
What you need to know
- The 30-minute bath in cold water eliminates the surface starch, preventing the potatoes from sticking or burning prematurely.
- Rigorous drying with paper towels before the pan is indispensable to avoid dangerous oil splashes and ensure a dry crust.
- Frying in small batches keeps the oil at the correct temperature, preventing the potato from cooking slowly and becoming soggy.
Ingredients
Main
- 4 large potatoes
- Oil for frying (about 1 liter)
- Salt to taste
Instructions
Principal
- Start by peeling the potatoes and cutting them into strips approximately 1 cm thick.
- Place the potato strips in a bowl with cold water for about 30 minutes to remove excess starch.
- Drain the potatoes and dry them well with paper towels.
- In a deep pan, heat the oil over medium heat until it is hot, but not smoking.
- Fry the potatoes in small portions so as not to cool the oil, for about 5 minutes or until they are golden.
- Remove the potatoes from the pan using a slotted spoon and place them on paper towels to absorb the excess oil.
- While they are still hot, sprinkle salt to taste.
- Serve immediately, while they are still crispy.
Chef's tips
- Choose thick-skinned, low-moisture potatoes like Asterix or Bintje to get the best yield in crunchiness.
- Salt the french fries immediately after they come out of the oil onto the absorbent paper while the surface moisture still retains the grains.
- If you want professional extreme crunchiness, do double frying: first at 150°C for 4 minutes to blanch, drain, and finish at 190°C until golden.
Variations
- Season the finishing salt with smoked paprika, dehydrated garlic powder, and onion powder to create seasoned rustic potatoes.
- Sprinkle finely grated parmesan cheese and fresh chopped rosemary leaves right after removing from the paper towel.
- Bake the dry potato strips coated in 2 tablespoons of olive oil in the oven at 220°C or in the airfryer at 200°C for 20 minutes for a non-immersion version.
Substitutions
- The common English potato can be substituted with Asterix potato with pink skin, baroa potato (mandioquinha), or sweet potato.
- Traditional soybean oil can be replaced by corn, sunflower, canola, or palm oil for high-temperature frying.
- Common refined salt can be swapped for fine sea salt, pink Himalayan salt, or fleur de sel.
How to store
French fries should be consumed immediately after preparation to enjoy the crispy crunch. Leftovers can be stored in an open container with paper towels in the fridge for up to 24 hours and reheated in an oven at 200°C or in an air fryer for 5 minutes.
Can it be frozen?
The potatoes can be frozen after the first fry (pre-fried for 4 minutes over medium heat without browning). Drain, let cool, freeze on a baking sheet for 2 hours, and store in freezer bags for up to 3 months. Fry directly frozen in hot oil at 180°C.
What to serve with
Serves as a prime side dish for artisan burgers, grilled steaks with onions, and beef stroganoff. Pairs well with homemade garlic-seasoned mayonnaise, tartar sauce, and rustic ketchup.
Frequently asked questions
How many potatoes can I fry at once?
Fry small portions equivalent to a large handful at a time, covering only the bottom of the pan so as not to abruptly drop the oil temperature.
Can I keep the potato skin in the fry?
Yes, scrub the potatoes well under running water to remove dirt and impurities, cut them with the skin on, and fry following the same steps for a rustic bar-style look.
Why does homemade fried potato usually soften quickly?
This stems from internal residual moisture of potatoes with a lot of water or from frying in cold oil; use firm yellow-fleshed potatoes and dry each strip meticulously before the pan.
How to know if the oil has reached the right temperature for frying?
Without a thermometer, dip a clean wooden toothpick or a potato strip into the oil; if small vigorous bubbles start to bubble around immediately, the oil has reached 170°C to 180°C.
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