My little cookies, I must confess something about myself to you.
When I was little, I had a problem, or perhaps “obsession” would be the better word. I have mentioned the deep, all-consuming love I had for potatoes as a child a few times before, and I have never once exaggerated. Potatoes were my main food group between the ages of 6 and 12. I could not get enough of them. It didn’t help that I was a picky eater, so I didn’t eat much else. In the morning, I would eat a hashbrown with cheese melted on top. Then, I would come home from school and wolf down almost an entire bag of sour cream and onion potato chips (still my favorite). And for dinner: I gorged on my all time favorite cheese fries from Giovanni’s Pizza, the incredible pizzeria I was so blessed to live within walking distance from as a kid.
Whether it be mashed potatoes, hashbrowns, or potato pancakes, I ate every food involving potatoes to satiate my starch cravings. However, my true achilles heel was french fries. At that young age, I knew of no love stronger than the one I harbored for french fries. I would make a meal out of them, eating ungodly large piles in one sitting. They were just so good. (Would you be shocked if I told you I went through a pudgy stage right around this time?)
Eventually, my dad rationed me to only eating fries twice a week, in the hopes of working some other food groups into my system. This was a crushing blow, but perhaps for the better. Nowadays, I eat much healthier (not to mention, I lost the pudge). My diet consists of many more health-conscious choice and a lot loss french fries. But I’ve got to say, they are still one of my absolute favorite foods.
When I choose to indulge, I still love to scarf down some fries. There’s just something so impeccably addicting about those golden, deep-fried suckers that lures me in every time. If you offer me fries, I could muster up a serious amount of strength and force myself to pass them up, but as soon as I eat one, I’m a goner.
It’s about darn time I made my own homemade french fries. Logic would tell us that homemade fries would be worlds better than anything from a fast food restaurant, and, as per usual, logic prevails. These Classic Crispy French Fries will blow any fast food fries you’ve ever had straight out of the water (or should I say, out of the ketchup). They are so crisp and delicious, you won’t be able to walk away.
The secret is the double-fry. We pre-fry these babies just until they’re tender; not golden or browned at all. Then later, when you’re ready to chow down, you fry ‘em again until they’re nice and golden. Not only does this cut down on frying time (you do two short sessions instead of one long one), but it ensures a french fry that’s tender on the inside and crisp on the outside. Basically, it’s textural perfection.
If you think homemade fries are too much work, allow me to relieve you of your misconception. All you need to do is slice and fry; that’s it! Add a sprinkle of salt for good measure, and you’re good to go. Forget the drive-thru and toss that frozen bag of pre-made fries into the trash. It’s time you experience the deep-fried masterpiece that can be born in your own kitchen.
A Few Tips Before You Get Cooking:
- Whether or not you leave the skins on is up to you. I prefer my fries naked, but if you’re a skin kinda person, then leave them on.
- Kosher salt is key for salting these babies. Table salt won’t give the fries near as much flavor.
- You could whip up a zesty seasoning for the fries if you wish.
- Serve with ketchup or whatever dip you desire.
- If you really want to get fancy, melt some cheese on these crispy taters!
- Don’t be afraid of the fryer! Once you deep-fry for the first time, you’ll realize how easy it is.
- Do the pre-frying earlier in the day to save yourself some work later.
- Serve with burgers, chicken, or whatever you like.
- You can adjust the thickness to your liking, but thinner fries are likely to be crisper.
Classic Crispy French Fries
By The Smart Cookie Cook
- 4 russet potatoes
- peanut oil, for frying
- kosher salt, to taste
- Pour oil into fryer up to fill line and preheat to 350 degrees.
- Peel potatoes (or you may skip this step if you prefer to leave the skins on). Slice potatoes into thin strips (between 1/4 and 1/2-inch thick). Thinner fries will cook better, but don’t go too thin.
- Use a paper towel or washcloth to blot out as much moisture as possible from the fries. The more moisture and starch you remove, the crispier your fries will be.
- Fry potatoes in batches until fork tender but not golden, about 10 minutes. They should not have any color. Transfer fries to a bowl or plate lined with paper towels to absorb excess oil. Set aside.
- When ready to eat, heat fryer with oil to 350 again. Fry french fries for another 5-10 minutes or until golden brown and crispy. Transfer to a bowl or plate lined with paper towels and sprinkle with kosher salt and any additional seasonings. Serve immediately.
Feelin’ French? Check out my French Toast Cupcakes with Maple Buttercream!