Learn how to make homemade French Fries the same way grandma used to do it before the frozen potatoes and air fryers were invented. Step-by-step pictures.
Making French Fries at home is easy!
I know you might laugh and think I am crazy to post such an easy recipe on the blog, but you will be surprised how many people told me that they never had French Fries from scratch before and do not know how to make them.
Too many! So I decided to post the way I make my French Fries!
When I was growing up, potatoes were an essential staple in every household, so I am used to cooking them in many ways.
Making fries at home from scratch is an easy and fast way to put a side dish on the table, next to a salad and a piece of meat.
My husband never had French Fries from scratch before either, just the ones you buy at the grocery store in a bag. Frozen. Which we do buy once in a blue moon.
However, no matter how you put it, the frozen potatoes cannot beat the real ones…ever…at least this is what my husband keeps saying to everyone since he ate the homemade ones.
I remember the way my grandma used to make them all the time. It was one of the meals we often had for lunch during the summer breaks.
She fried a few sunny-side-up eggs, made a simple tomato salad, and served it with fried potatoes. A little bit of crumbled feta cheese on top of the salad and the potatoes, and we had a delicious meal to enjoy!
What are the best potatoes for frying?
Russet or Idaho potatoes are the best varieties for French Fries.
Stay away from waxy potatoes, they are high in moisture, and the texture is not suitable for frying.
What is the best oil for French fries?
I like either vegetable oil or peanut oil for French fries. Most people have vegetable oil in the pantry, a neutral oil that works for many recipes. Peanut oil has a higher smoke point and is preferred among professional cooks. Some other choices include canola oil, sunflower oil, or safflower oil.
What pot or pan do I need for the homemade potatoes?
A deep skillet should be enough if you have just a few potatoes. I like my cast iron skillet, but a nonstick pan is good enough too. (affiliate links)
Otherwise, you will need a Dutch oven. (affiliate link)
The easiest way to cut potatoes for French Fries :
Step 1. Peel and wash the potatoes.
Count about four medium potatoes per person or two big ones. Peel and wash them well. I personally prefer organic potatoes, but use what you can afford or find.
Step 2. Cut the potatoes.
If you don’t have a French Fry cutter (I do not own one), you can always do it by hand using a knife (affiliate links). Get a cutting board and slice the potatoes lengthwise.
Lay them flat and cut them into sticks. Place them in a bowl with water and allow them to sit for 25-30 minutes so they have time to release the starch.
Grab a clean towel, lay it on the table, then grab some potatoes from the water and dry them on the towel. As you deal with very hot oil, you do not want water dripping in your oil, so make sure you dry them well.
The trick for crispy French Fries is peeling and cutting them first, then keeping them in water until you are ready to fry them. The water will remove the starch from the potatoes, and you will end up with delicious crispy ones on the table.
Step 3. Prepare the oil for frying the potatoes.
Meanwhile, heat the oil. Make sure you put the pot with oil on the back burner if you have small children.
The oil must be hot, about 350 degrees, so please be very careful.
Step 4. Fry the potatoes.
Drop the potatoes slowly into the oil and let them fry for a few minutes until they become golden brown and crispy.
Do not crowd them in the pot.They need space to dance in the oil and become crispy.
Getting too many potatoes in the pot will lower your oil temperature too much, and the potatoes will become soggy and soft. Not good!
Remove them with a slotted spoon (affiliate link) and place them on a paper towel to drain.
Keep frying them in batches until you finish them. Sprinkle every batch with salt as soon as they come out of the pot.
How to serve them?
- Salt– I like them with salt on top and next to any grilled meats.
- Parmesan cheese- Freshly grated Parmesan Cheese will take the potatoes to the next level.
- Feta Cheese– While growing up, this is how my mother would serve the French Fries once in a while. Shredded or crumbled Feta, especially sheep or goat Feta cheese on top, was a perfect combination.
- Garlic Butter & Parsley– Mash 1-2 garlic cloves, add a little bit of salt to your taste, chop a handful of parsley and add it to the garlic. Melt 1-2 tablespoons of butter and mix it with garlic and parsley. Pour it over the potatoes.
- Spices– Add garlic powder, paprika, onion powder, dried dill, and even chives or chopped green onions.
How to store these homemade French fries
In the refrigerator: French fries are better consumed as soon as possible, but leftovers can be refrigerated in an airtight container for up to three days. To reheat, place them on a little tray in the oven at 350F for no more than 10 minutes. I don’t recommend the microwave, as they will become soggy and sad.
In the freezer: French fries need to be frozen individually first. This is called flash freezing. Spread them on a baking tray and freeze them for a few hours, then place them in a Ziploc bag and freeze them for up to three months. When ready to consume them, just preheat the oven to 350F and warm them up for no more than 10-15 minutes.
More recipes to love:
Fried Peppers with Tomatoes Eggs and Cheese
No Breaded Fried Chicken Thighs – Grandma’s Style
Homemade French Fries- Recipe With Step By Step Pictures
Real Potato French Fries- Grandma style– because grandma did not have bags of frozen potatoes from the store, so she had to make them from scratch!
Ingredients
- 4 medium Russet or Idaho potatoes per person
- Vegetable oil for frying
- Salt to taste
Instructions
- Count about four medium potatoes per person. Peel and wash them well.
- Slice the potatoes lengthwise into four or five vertical pieces, then cut each piece into sticks.
- Place the potatoes in a large bowl and cover them with cold water.
- Keep the potatoes in water for 25-30 minutes to release the starch.
- When ready to fry the potatoes, drain off the water and lay them on two baking sheets lined with clean towels or paper towels.
- Meanwhile, heat a few inches of oil in a heavy pot to 350F. Use a thermometer.
- Fry the potatoes in few bathches and try to not overcrowd the potatoes in the pot.
- Remove from the oil and drain on paper towels. Sprinkle every batch with salt as soon as they come out of the pot.
Notes
Getting too many potatoes in the pot will lower the oil temperature too much and the potatoes will come out soggy and soft.
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Nutrition Information:
Yield:
1Serving Size:
1Amount Per Serving: Calories: 281Total Fat: 14gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 599mgCarbohydrates: 37gFiber: 4gSugar: 2gProtein: 4g