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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
Russet potato
Lemon (or distilled white vinegar)
Fresh parsley
Flaked sea salt
DIRECTIONS
STEP 1: BOIL
Add water and lemon juice to a saucepan.
Add in the cut potatoes and bring to a boil over high heat.
Reduce heat and gently boil for 10 minutes.
Drain and allow to cool for 5-10 minutes on a wire rack.
STEP 2: FRY
Heat oil to 400°F. Add the potatoes and cook about 2 minutes.
STEP 3: COOL
Transfer fries to a wire rack to cool for at least 20 minutes.
For the best interior texture, freeze the fries for a few hours.
STEP 4: FRY ROUND TWO
Increase oil temp to 400°F and add the fries. Fry for about 2-3 minutes until they nearly reach your desired doneness. Note that they will continue to darken a bit after removing from the oil.
STEP 5: SEASON
Transfer to a bowl and toss with sea salt and chopped parsley.
STEP 6: COOL
Transfer to a wire rack to cool, then enjoy with Hot Honey Ranch.
INGREDIENTS
Makes 2 servings
1 Russet potato, sliced into 1/4-inch strips
2 quarts water
1 lemon, juiced or 1 TBSP distilled white vinegar
2 tsp Fresh parsley, chopped
Flaked sea salt to taste
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