Crispy French Fries Recipes

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THE BEST CRISPY FRENCH-FRIES



The Best Crispy French-Fries image

This is not so much a recipe as it is technique. Get ready for some of the best fries you've ever eaten! The oregano is a must, IMHO, but if you haven't got it, do without. Your loss.

Provided by evelynathens

Categories     Potato

Time 43m

Yield 3-4 serving(s)

Number Of Ingredients 4

2 lbs unpeeled russet potatoes, cut lengthwise into 1/3 inch thick sticks
vegetable oil, for frying, about 8 cups
fine sea salt
Greek oregano

Steps:

  • In a large bowl, cover the potatoes with water.
  • In a deep fryer fitted with a basket or a heavy medium saucepan, heat 3 inches of vegetable oil to 340°F.
  • Drain the potatoes and pat dry with paper towels.
  • Add half the potatoes to the oil and cook until they begin to blister and turn golden, about 15 minutes.
  • Shake up the basket every once in a while (not too often - especially in the beginning when the fries are still soft), or run a fork through the saucepan to make sure fries are not sticking together.
  • Spread the fries on paper towels to drain and cool.
  • Repeat with remaining fries.
  • (Fries can be made to this point up to 4 hours in advance of serving).
  • Heat the oil to 375°F.
  • Add a quarter of the fries and cook until browned and crisp, 1 to 2 minutes.
  • Drain on paper towels and repeat with remaining fries.
  • Sprinkle with sea salt and some oregano.

Nutrition Facts : Calories 233.1, Fat 0.3, SaturatedFat 0.1, Sodium 18.2, Carbohydrate 52.9, Fiber 6.7, Sugar 2.4, Protein 6.1

HOMEMADE CRISPY SEASONED FRENCH FRIES



Homemade Crispy Seasoned French Fries image

My family loves French fries and with 4 children the bag fries from the store just weren't enough and became too expensive. So I tried batter - after all it makes chicken, shrimp, and onion rings crispy so why not potatoes. Now even my husband can't get enough of these French fries. They even stay crispy when you reheat in the microwave.

Provided by Cassie

Categories     Side Dish     Potato Side Dish Recipes

Time 25m

Yield 8

Number Of Ingredients 8

2 ½ pounds russet potatoes, peeled
1 cup all-purpose flour
1 teaspoon garlic salt
1 teaspoon onion salt
1 teaspoon salt
1 teaspoon paprika
½ cup water, or as needed
1 cup vegetable oil for frying

Steps:

  • Slice potatoes into French fries, and place into cold water so they won't turn brown while you prepare the oil.
  • Heat oil in a large skillet over medium-high heat. While the oil is heating, sift the flour, garlic salt, onion salt, (regular) salt, and paprika into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon.
  • Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. The fries must be placed into the skillet one at a time, or they will clump together. Fry until golden brown and crispy. Remove and drain on paper towels.

Nutrition Facts : Calories 192.5 calories, Carbohydrate 37.8 g, Fat 3.1 g, Fiber 2.8 g, Protein 3.9 g, SaturatedFat 0.4 g, Sodium 751 mg, Sugar 1.2 g

CRISPY FRENCH FRIES



Crispy French Fries image

Make and share this Crispy French Fries recipe from Food.com.

Provided by anme7039

Categories     Potato

Time 37m

Yield 1 serving(s)

Number Of Ingredients 5

1 potato, washed
1/2 cup milk
1/2 tablespoon cornstarch
1/2 cup breadcrumbs
oil (for frying)

Steps:

  • Cut potato into french fry shapes.
  • Heat oil to 325°F.
  • Drop spuds into oil.
  • Cook them in the oil for about 5 minutes, until they are semi-cooked and kind of floppy looking.
  • Remove from oil, drain and cool.
  • When spuds have cooled, re-heat oil to 375°F.
  • Toss milk and cornstarch into a plastic bag.
  • Put bread crumbs into another bag.
  • Take semi-fried spuds and put them into the milk bag.
  • Remove from milk bag then place into the bead crumb bag, shaking to coat.
  • Refry for about 2 or 3 minutes.
  • Place on wire rack to drain.

Nutrition Facts : Calories 470.6, Fat 7.5, SaturatedFat 3.5, Cholesterol 17.1, Sodium 468.2, Carbohydrate 85.4, Fiber 7.2, Sugar 5, Protein 15.5

OVEN-CRISPY FRENCH FRIES WITH PAPRIKA-PARMESAN SALT



Oven-Crispy French Fries With Paprika-Parmesan Salt image

Provided by Emeril Lagasse

Time 55m

Yield 4 servings

Number Of Ingredients 8

2 large baking potatoes (about 1 1/2 pounds), scrubbed well
1/4 cup extra-virgin olive oil
1 tablespoon Emeril's Original Essence seasoning or Creole seasoning
Kosher salt
1/4 cup finely grated Parmigiano-Reggiano cheese
1 tablespoon sweet paprika
1/2 teaspoon garlic powder
1/4 teaspoon onion powder

Steps:

  • Preheat the oven to 425 degrees F.
  • Pat the potatoes dry and cut them lengthwise into 1/2-inch-thick slices. Turn each slice flat and slice again lengthwise into even 1/2-inch-thick fries. Place the potatoes in a mixing bowl and add the olive oil, seasoning and 1/4 teaspoon salt. Toss well to combine, then transfer the fries to a large baking sheet and arrange them in one even layer so that they are not touching. Roast, scraping the potatoes from the baking sheet with a metal spatula and turning them over halfway through, until golden brown and crispy, about 30 minutes.
  • While the potatoes are cooking, combine the cheese, paprika, garlic powder, onion powder and 1/2 teaspoon salt in a small bowl and stir to blend. When the potatoes are crisp and brown, sprinkle with the paprika-parmesan salt. Serve hot.

PERFECT FRENCH FRIES



Perfect French Fries image

Provided by Ree Drummond : Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 4

2 1/2 pounds russet potatoes
Vegetable or peanut oil, for frying
Sea salt, for sprinkling
Ketchup and mayonnaise, mixed, for serving

Steps:

  • Peel and rinse the potatoes. Cut each potato lengthwise into 4 or 5 pieces, then cut each piece into sticks. The thinner these are, the crispier they will be. Place the fries in a large bowl. Cover with cold water, then allow them to soak 2 or 3 hours (or you can stick them in the fridge and let them soak overnight).
  • When you're ready to make the fries, drain the water and lay the potatoes on 2 baking sheets lined with paper towels. Blot with paper towels to dry.
  • Heat a few inches of vegetable oil to 300 degrees F in a heavy pot. In 3 or 4 batches, fry the potatoes about 4 to 5 minutes per batch, or until soft. They should not be brown at all at this point-you just want to start the cooking process. Remove each batch and drain them on new, dry paper towels.
  • Once all the potatoes have been fried at 300 degrees F, turn up the heat until the oil temperature reaches 400 degrees F. When the oil is hot, start frying the potatoes in batches again, cooking until golden and crisp. Remove from the oil and drain on fresh paper towels. Sprinkle the fries with sea salt and dive in with the ketchup-mayo mixture.

BEST BAKED FRENCH FRIES



Best Baked French Fries image

The healthiest way to make fries is to bake them. It saves money and you can't beat the taste. I have been playing around with different ways to bake fries for some time now, and I feel this is the best recipe thus far. Baking time may vary depending on how thick you cut the fries. Enjoy!

Provided by Life Tastes Good

Categories     Side Dish     Potato Side Dish Recipes

Time 1h10m

Yield 4

Number Of Ingredients 7

cooking spray
6 Yukon Gold potatoes, cut into thick fries
1 tablespoon white sugar
¼ cup extra-virgin olive oil
1 teaspoon garlic powder, or more to taste
1 teaspoon salt, or more to taste
1 teaspoon ground black pepper, or more to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil; spray with cooking spray.
  • Place sliced potatoes in a colander; sprinkle sugar over potatoes. Set aside until liquid is released from potatoes, 20 to 30 minutes. Drain liquid and dry potatoes well.
  • Mix potato slices, olive oil, garlic powder, salt, and black pepper in a resealable bag until evenly coated. Spread coated potato slices in a single layer, leaving space around each potato, on the prepared baking sheet.
  • Bake in the preheated oven for 20 minutes; flip fries and continue baking until crisp and browned, about 20 more minutes.

Nutrition Facts : Calories 388.4 calories, Carbohydrate 59.8 g, Fat 14.4 g, Fiber 7.2 g, Protein 6.6 g, SaturatedFat 2 g, Sodium 601 mg, Sugar 5.8 g

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