Homemade French Fries- Grandma style– because grandma did not have bags of frozen potatoes from the store, so she had to make them from scratch!
Homemade French Fries- The way grandma used to make them
I know, you might laugh and think that 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 they do not know how to make them.
Too many! So I decided to post the way I make my French Fries!
Growing up, potatoes were an essential staple in every household, so I am used to cooking them in many ways.
For me, making French Fries 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 eggs, made a simple tomato salad, and served it with french fries. A little bit of crumbled feta cheese on top of the salad and the potatoes, and here we had a delicious meal to enjoy!
What kind of potatoes is good for French Fries?
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 good for frying.
How to make real French Fries- Grandma style:
The trick for crispy French Fries is to peel and cut them first, then keep 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 crispy delicious ones on the table.
So, first of all, count about 4 medium potatoes per person. Peel and wash them really well. (There are some products in the United States that I always try to buy organic, and potatoes are among them.)
Lay them flat and cut them into sticks.
Hand-cut potatoes are easy to make, don’t you think?
Keep the potatoes in water the whole time.
The potatoes should sit in the water for about 25-30 minutes so they have time to release the starch.
Meanwhile, heat up the oil. Make sure you put the pot with oil on the back burner if you have small children.
The oil has to be hot, about 350 degrees, so be very careful.
Grab a very clean towel and 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 to have water dripping in your oil so make sure you dry them really well.
Drop them 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 come out soggy and soft. Not good!
Keep frying them in batches until you finish them. Sprinkle every batch with salt as soon as they come out of the pot.
Note: I made a tomato, cucumber and green onion salad and fried an egg for each of us. Then I served them. Just like my grandma used to do it for us!
Such a simple meal any time of the day!
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 of them, 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, even chives or chopped green onions.
- 4 medium Russet or Idaho potatoes per person
- Vegetable oil for frying
- Salt to taste
- Count about 4 medium potatoes per person. Peel and wash them really well.
- Slice the potatoes lengthwise in 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, so they release the starch.
- When ready to fry the potatoes, drain off the water and lay them on two baking sheet 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.
Getting too many potatoes in the pot will lower the oil temperature too much and the potatoes will come out soggy and soft.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 281Total Fat: 14gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 599mgCarbohydrates: 37gFiber: 4gSugar: 2gProtein: 4g