How to Make Restaurant-Style French Fries at Home
With this recipe, you can make wonderfully crisp, golden-brown French fries at home. Equal to—if not better than—those you may find at your favorite burger joint or steakhouse. They will be steaming hot and very fresh.
It’s easier to make French fries at home. It’s a great dish for potato recipes. All you need to do is master the method. Then, even though you prefer to fry a little, you will have a lot of fun doing it.
For a great weekend event, you can avoid the packaged frozen fries and prefer frying them on your own at home. You may use these fries to make fish, chips, or your favorite burger. Fries are a flexible side dish that you can use however you like. You’ll be in love with this restaurant, like fried french fries!
Recipe For Making Restaurant-Style French Fries
Let’s see the ingredients and steps.
- Scrubbed but unpeeled russet potatoes
- Table salt
- For garnishing (optional): fresh flat-leaf parsley cut finely, finely ground black pepper, smoky paprika, and Parmesan cheese.
- First, you must prepare a baking sheet by lining it with paper towels
- Pick the perfect potatoes. After a thorough water rinse, peel the potato.
- You need to cut the potatoes according to their length. You may cut the potato into slices that are each 1 cm thick. To create a square or rectangle-shaped potato before cutting, you may remove both the top and bottom portions of the potato. To ensure equal cooking of the potatoes, maintain uniform slicing.
- Potato slices should be cut into sticks 1 cm wide. Additionally, cut the leftover potato slices into sticks.
- Soak potatoes for 20 minutes in cold water. The potatoes should be drained after each washing and thoroughly washed three times in cold, fresh water. It prevents the fries from becoming soggy, so take it.
- Use a colander to drain the extra water from the potatoes.
- You can dry the potatoes in one layer on a baking sheet lined with towels or by patting or blotting them dry. Dry the potatoes properly before frying them.
1. Put paper towels on another baking sheet and line it.
2. In a heavy-bottomed 6-quart pot with a medium heat setting, heat the EVOO until a deep-fry thermometer reads 250°F.
3. Using more towels, completely blot the potatoes dry. Once the oil reaches 250°F, carefully add a portion of the potatoes and turn the heat to medium-high.
4. Cook for 2 to 3 minutes, turning regularly with a skimmer or a wide-slotted spoon, until potatoes soften. Check whether you can cut the fries with the edge of a spoon and are somewhat creamier and blistered in color. If potatoes start to brown, remove them.
5. Scoop out the potatoes, and brush off any extra oil. Then move to the baking sheet that has been prepared and spread out in one layer. Follow the same procedure to fry the remaining batches of potatoes, waiting until the oil reaches 250°F before adding the next batch.
1. Bring the oil to a temperature of 360°F. Once you add the fries, the temperature will decrease to 350°F, the ideal level for frying. You should use paper towels to line a baking sheet.
2. Add a portion of the potatoes and cook, occasionally turning, for 1–2 minutes or until they are crisp and golden brown.
3. Place the fries on the baking sheet prepared earlier and season well with salt. To sprinkle salt evenly, create a little pouch by folding the paper towel edges up and across the fries. Then go on.
4. Continue frying the remaining batches of fries the same way, allowing the oil to reach 360°F between batches.
5. Serve right away. Use garnishes if you want.
Following the above recipe, you can definitely make restaurant-style delicious French fries at home. So, try making them and enjoy your self-made crunchy, delicious French fries any time.