You can scrub and cut as many potatoes as you want, but you may need to fry them in multiple batches depending on the size of your deep fryer. Before you turn on the deep fryer, fill it with enough vegetable oil to cover your potato pieces completely once they are submerged.
Be careful not to exceed the capacity of the deep fryer, and that there will still be room for the fries without the oil spilling over. You don’t want to pour oil into a hot pan and have it splash back and burn you.
A common mistake people make when using a deep fryer is thinking that one size fits all for temperature settings. Remove from deep fryer and drain them on a paper towel to soak of the oil for about 5-10 minutes.
Take the French fries from the paper towel and place them back into the deep fryer for another 3 minutes, or until golden brown. Remove the fully cooked French fries form the deep fryer and allow draining on a clean paper towel for a second time.
Instructions Checklist Step 1 Peel potatoes, and cut into desired size and shape. For shoestring potatoes, use a mandolin fitted with the fine julienne blade.
French fries need to cook for 5 to 6 minutes, turning occasionally. These homemade deep -fried French fries are as crispy and delicious as you would get in the drive-thru, and with none of the mysterious ingredients and enhancements.
You can select an oil that suits your taste and diet, and with just potatoes and salt as the only other ingredients, you know what you are eating. The Spruce Eats / Julia Hart beck Peel one potato and slice it in half lengthwise.
The Spruce Eats / Julia Hart beck Soak the cut potatoes in ice water for 1 hour at room temperature. The Spruce Eats / Julia Hart beck Drain the potatoes thoroughly and then pat dry with paper towels.
The Spruce Eats / Julia Hart beck Fry for 3 to 4 minutes, or until tender and golden brown. The Spruce Eats / Julia Hart beck Turn the fries out onto paper towels to drain.
Red potatoes, fingerlings, or Yukon Golds have a high water content, and make soggy, dense fries. We start with soaking raw, cut potatoes, then rinse and dry them 3 times to get rid of the excess starch, so they don’t stick together while frying.
3 russet potatoes, scrubbed, but not peeled 3 cups extra virgin olive oil Sea salt Garnish: chopped fresh flat leaf parsley, freshly ground black pepper, smoked paprika, Parmesan cheese (for dairy) Keep cuts uniform so the potatoes cook evenly.
Cook, stirring occasionally with a skimmer or a large slotted spoon, for 2 to 3 minutes, until potatoes soften (you should be able to cut them with the side of the spoon), are slightly blistered, and creamier. Scoop out potatoes, shake to drain off excess oil, transfer to prepared baking sheet, and arrange in a single layer.
Add one-third of potatoes and cook, stirring, for 1 to 2 minutes, until they turn golden-brown and become crisp. Transfer fries to prepared baking sheet and sprinkle generously with salt.
Fold the edges of the paper towels up and over the fries to make a little pouch, and shake well so salt is evenly distributed. Then last week, I decided it was high time to jump right in and made not only one, but two, fried recipes.
Combine the potatoes and the oil in a large Dutch oven or heavy-bottomed pot. Cook over high heat until oil has reached a rolling boil, about 5 minutes.
Using tongs, stir potatoes, gently scraping up any that stick, and continue to cook, stirring occasionally, until golden and crisp, 5 to 10 minutes longer. Using a skimmer or slotted spoon, transfer fries to paper towel-lined baking sheet.