This no-fuss method of making homemade french fries is so easy. A delicious way to cook your next potato. Crispy and delicious.
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Homemade French Fries
We live in the country and running to a fast food restaurant is not convenient as it is a twenty minute drive one way. Therefore, we make a lot of our food ourselves. These homemade french fries will satisfy your craving for fast food take out any day.
Make Delicious French Fries at Home.
The french fries will be crispier if you fry them twice, or boil them for 5 minutes first and cool them down before cooking. However, my family feels that the difference is hardly noticeable. As you can see, these fries are golden and crispy. This is truly a no-fuss french fry recipe. The picture is how I like to eat my fries. So yummy. It is a meal all on its own.
The french fries shown in the photos do not have any special seasoning on them. I actually do not add any salt at all. However, some folks do like seasoning on their fries. If that is the case. Just before eating, seasoning can be added. Place the fries in a large bowl, add the seasoning, use your hands to mix the french fries with the seasoning. Be careful that you do not break the fries. Serve.
French Fry Seasoning Ideas
Here are a few ideas for those that like to explore and find just that right flavor for their taste buds. Adjust the amounts of the seasoning based on the quantity of fries. I would start with 1/2 teaspoon for 4 potatoes.
- Salt and Pepper
- Seasoned Salt
- Cayenne Pepper
- Chili Powder
- Garlic Powder
- Onion Powder
- Smoked Paprika
- Sugar and vinegar
Homemade French Fries Recipe
- 6 large Potatoes Russet, or large Red, or Yukon Gold work very nicely with this recipe and the potatoes are available in supermarkets
- 4 Cups Vegetable Oil
- If the potatoes are new (or recently harvested) they can be washed in cold water and scrubbed a bit. You can leave the skins on. However, if you do not like the skins on or the potatoes are not new, peel the potatoes removing the outer skin
- Wash the potato by running under water a few seconds. Add the oil to a kettle or large pan…use what you have. Start heating the oil so it is hot by the time that the potatoes are ready. I have a gas stove and I use the right front burner as it is the hottest burner on the stove and I use medium-high for the heat range.
- I use a chef knife and my cutting board to cut lengthwise slices about 1/4 inch thick. Then I lay each slice flat and make another lengthwise slice about 1/4 inch thick. This will give you a nice size french fry.
- I like to take a clean kitchen towel and put the sliced potatoes on the towel. This keeps them from turning brown before cooking and it also dries them off so there is less oil splashing when the potatoes are added to the hot oil.
- Once the potatoes are sliced, the oil is generally hot enough. Gently slide in one sliced potato. If it sizzles, the oil is ready. (I know…normally it is recommended to use a thermometer to make sure that the oil is 350 degrees. You can do that or check the oil with the potato…both methods work wonderfully). If the potato sizzles and the oil is ready, go ahead and add a couple of handfuls of sliced potatoes.
- Keep cooking until the potatoes are golden brown. I like to move the potato slices around a few times in the pan during cooking. This ensures that the potatoes don’t stick together. When the french fries are done, remove them with a slotted spoon. This will help the excess oil drain off of the french fries prior to eating.
- Place the cooked, crispy french fries on paper towel on a plate. This will soak up any remaining oil left over from cooking. If you will be making a lot of batches of french fries, I put the plate of cooked french fries in the oven with the oven on warm. This keeps them just perfect while you are cooking the rest of the fries.
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I hope that you liked this recipe. If you are looking for more ideas on what to make, here are a few other recipes that you may enjoy.