Homemade French Fries

  • AppetizersRecipesidesvegetable
  • Over the weekend I made french fries two ways – with and with out batter. It was a first for me and something I will definitely do again. I love simple fries, and while I was making them solely for the purpose of making carne asada fries, it was tough not to snack on them while I was preparing everything else. My original plan was to batter and fry these in oil and after the first two batches like that, I tried a batch with out the batter. Both ways turned out great, but I actually prefer them with out the batter. But don’t take my word for it!

    Homemade French Fries with Batter
    2 1/2 Lb russet potatoes, washed and peeled
    1 C flour
    1 tsp seasoned salt
    1 tsp garlic salt
    1 tsp paprika
    1/2 tsp salt
    1/4 tsp pepper
    1 C water
    vegetable oil for frying
    Slice potatoes into french fries and place into cold water so they won’t brown before they are cooked. Heat a large skillet of oil over medium heat. Mean while, in a large bowl, mix the flour, seasoned salt, garlic salt, paprika, salt and pepper together. Pour in the water a little at a time, stirring with flour mix, until the mixture can be drizzled from a spoon. Dip fries in the batter and place in oil one at a time so they do not clump together. Several can be fried in one batch. Fry until golden and crispy. Remove and place on a paper towel lined plate to cool. 
    Homemade French Fries with out Batter
    Prepare the potatoes the same way as above. Fry in batches and cook for 4-5 minutes or until golden brown. Drain on paper towel lined plate. Sprinkle with salt after removing from pan. 
    The batter dipped ones are great for dunking in ranch, but you can’t beat the regular ones for topping with goodies! I think I will try these again soon and bake them. 
    Which ones do you like better?
    • http://www.blogger.com/profile/05453614198661529167 Yendi Jones

      LOVED the Carne Asada marinade. Carne asada, fried potatoes and cheese…yum! Thanks for posting!!!
      TIP from an Irish girl: You can get crispier homemade fries if you use a “two-stage” method.
      1) Either boil fries like you would any potato until alllmost done but not Fully cooked through….remove, drain and cool to at least room temp or store in fridge until frying time.
      or
      2) Pre-fry the fries and stop again half way through…blot and cool to room or fridge temp.
      3) After either way (pre-cooking and cooling)…return to hot oil to re-heat and crisp. Gives a nice external crunch and internal fluff. Russet-type potatoes work best.

      • http://www.blogger.com/profile/16973924525398266766 Cookin’ Cowgirl

        Thank you so much for your tips!! I can’t wait to try one of your methods. Which do you prefer?