Restaurant Quality French Fries

Restaurant Quality French Fries

Now you can make Restaurant quality french fries at home that are crispy and golden on the outside, yet fluffy and tender on the inside.  The best part is they can be partially prepped ahead of time and frozen until you’re ready for them.

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Wooden board with restaurant quality french fries and a sprinkling of coarse sea salt.

I like to serve these fries with Ridiculously Good Fried Pickles, a Classic Patty Melt, Southern Style Coleslaw, and a Boozy Irish Mint Shake for a meal that’s worthy of an old-fashioned diner, yet sophisticated enough for any foodie adult.

Secrets To Restaurant Quality French Fries

With a few simple tricks that the best chefs use for perfect fries, you can duplicate those perfectly fried potatoes at home.

  • Use only Russet potatoes for frying.  Russets have a high starch and low moisture content, allowing them to fry up golden and crispy.  In a perfect world, you would use older potatoes for frying.  Older potatoes produce a better French fry because the natural sugars turn into starch.  Natural sugars, when fried, brown too quickly.
  • Rinse the cut potatoes under cold water and then soak them in cold water for 30 minutes to remove some of the starch.  This will keep them from sticking together while frying.  Cold potatoes when frying allow the inside to cook and become creamy while keeping the outside from over-browning.  I place the bowl of potatoes and cold water into the refrigerator to soak.
  • Dry the potatoes after soaking them.  This is very important.  Dry potatoes won’t cause the oil to spatter.  Any moisture on the potatoes will cause the oil to spatter all over the place – including your hand.  Use paper towels to dry the fries.  I also pop the dry potatoes into the refrigerator for 5 minutes to ensure that the potato is cold.
  • Use a high smoke point oil like peanut oil, and ensure that the oil is fresh.  Nothing taints the delicious flavor of French fries like rancid or burned oil.
  • Fry the potatoes twice – fry the potatoes once at a lower temperature which crystallizes the starch molecules on the inside of the fry to become very creamy, then fry for just a minute at a high temperature for a crispy, golden outside.
  • Salt the perfectly cooked French fries the minute they come out of the oil so that the salt sticks to the fries.

Wooden board with restaurant quality french fries and a sprinkling of coarse sea salt.

How To Cut The Potatoes

First, plan on 2 potatoes per person.  You won’t get as many fries out of a single Russet potato as you think you will.

Next, the easiest way is to use a fry cutter to get the perfect ‘French fry shape’.  However, you can hand-cut them easily with a few tricks.

  1.  Slice each potato into ½-inch thick slices.
  2. Stack 2-3 slices and cut them into ½-inch matchsticks.
  3. Immediately soak the fries in cold water.

Wooden board with restaurant quality french fries and a sprinkling of coarse sea salt.

If you like this recipe, here are a few more potato recipes to try:

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Wooden board with restaurant quality french fries and a sprinkling of coarse sea salt.

Restaurant Quality French Fries


Description

Now you can make Restaurant quality french fries at home that are crispy and golden on the outside, yet fluffy and tender on the inside.  The best part is they can be partially prepped ahead of time and frozen until you’re ready for them.


Ingredients

Scale

8 large Russet potatoes

Peanut oil

Sea salt


Instructions

Peel the potatoes and rinse them under cold water.

Cut the potatoes using a french fry cutter or with a knife to get a shoestring shape.

Place the potatoes in a large bowl and fill the bowl with very cold water.  Sprinkle in a tablespoon of salt and stir well.  Soak the potatoes for 30 minutes.

Meanwhile, pour the oil half of the way up a large pot.  Over high heat, warm the oil to 320 degrees on a candy thermometer.

Drain the potatoes in a colander and dry them on paper towels.  Pat the potatoes with additional paper towels to get as much moisture from them as possible.

Working in small batches, cook the fries in the oil for 4 to 6 minutes or until they are very slightly golden brown. 

Use a wire spider or slotted spoon to remove the fries to drain on paper towels.

Repeat with the remaining fries.

When the fries are done and cooled, place them into a zipper top bag and freeze or place in the refrigerator until they are cold all the way through – about 30 minutes.

For the second ‘fry’, heat the oil to 400 – 425 degrees on the candy thermometer.

Again working in batches, fry the partially cooked french fries for 1-2 minutes until golden brown and very crispy on the outside.

Remove the fries with a slotted spoon or wire spider to a paper towel-lined bowl and immediately sprinkle liberally with sea salt.  Toss to coat.

Serve hot.

  • Prep Time: 15 minutes
  • Soaking Time: 30 minutes
  • Cook Time: 24 minutes
  • Category: Side Dish
  • Method: Fry
  • Cuisine: American

Keywords: restaurant quality french fries, National French Fry Day, Russet potatoes, copycat recipes, restaurant recipes, side dish, kid-friendly recipes

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