Deep Fried French Fries Recipes

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CHEF JOHN'S FRENCH FRIES



Chef John's French Fries image

I don't think most people realize that any decent French fry needs to be twice fried. The first frying in done at a lower temperature, which softens the potato and prepares the starchy surface for the second frying's crispification.

Provided by Chef John

Categories     Side Dish     Potato Side Dish Recipes

Time 50m

Yield 2

Number Of Ingredients 3

1 russet potato, cut into evenly sized strips
1 quart vegetable oil for frying
salt to taste

Steps:

  • Soak potatoes in a large bowl of water for about 30 minutes. Pat dry thoroughly with paper towels.
  • Heat oil in a deep-fryer or large saucepan to 275 degrees F (135 degrees C). Gently add the potatoes in the hot oil for about 5 minutes, stirring and flipping the potatoes occasionally. Remove potatoes from oil with a slotted spoon to drain on paper towel and to cool completely.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry the potatoes again until golden brown, 5 to 6 minutes. Blot with a paper towel. Sprinkle with salt to serve.

Nutrition Facts : Calories 471 calories, Carbohydrate 18.6 g, Fat 44.1 g, Fiber 2.3 g, Protein 2.2 g, SaturatedFat 5.6 g, Sodium 6.4 mg, Sugar 0.8 g

HOW TO MAKE FRENCH FRIES USING A DEEP FRYER



How to Make French Fries Using a Deep Fryer image

French fries are one of those foods that everyone can agree on, no matter how picky an eater they are. Most people get their fries at restaurants or in the frozen section at the grocery store, but the best way to enjoy them is to prepare...

Provided by wikiHow

Categories     Fast Food

Number Of Ingredients 6

5-6 large Russet or Kennebec potatoes
Oil for frying (peanut, canola, vegetable, sunflower, etc.)
Sea salt
Ketchup
Additional spices and seasonings (optional)
Miscellaneous condiments (optional)

Steps:

  • Wash your potatoes with cool, clean water. Place your potatoes in a colander or wire strainer and give them a good dousing, or hold them under the faucet and rinse them off one-by-one. Use the pads of your fingers or a stiff-bristled brush to scrub away clinging dirt and debris. When you're done, shake off the excess water. If you're a stickler for food safety, you can also soak your potatoes for 2-5 minutes in your own all-natural vegetable wash made from water, white vinegar, and lemon juice. Remember, potatoes grow in the ground, so it's always a good idea to make sure they're nice and clean before cooking with them.
  • Cut the potatoes in half down the middle. Lay out your potatoes on a cutting board or scratch-resistant surface and run a sharp knife through the center of each. Be sure to cut them lengthwise rather than widthwise to ensure that your fries don't come out short and stubby. There's no need to peel your potatoes unless they're particularly dirty, or you prefer them without the skins. If you do decide to peel them, use a veggie peeler with a wide blade to save time. Longer potatoes tend to make for better French fries.
  • Cut the halves into 1⁄2 in (1.3 cm) slices. Rest each bisected potato against your cutting board flat-side-down and slice it longways 3-4 times. Doing so will reduce it to more manageable sections that you can then easily cut into individual fries of your preferred thickness. For especially large potatoes, you may need to make 1 or 2 extra cuts to simplify the task of slicing.
  • Slice the sections into 1⁄4-1⁄2 in (0.64-1.27 cm) strips. Work your way down the line turning each piece into 6-8 fries. Try to keep your cuts as consistent as you can. Once you've sliced your last potato, gather up the fries and transfer them to an empty, spacious serving or mixing bowl. You can also cut your fries smaller, if you like. This will require making finer, more precise cuts, though, so watch your fingers. It's okay if not all of your fries are exactly the same thickness. Just make sure there's not such a size difference that they cook unevenly.Tip: Investing in a vegetable slicer with interchangeable blades will allow you to make your own fun and tasty shoestring, curly, or waffle fries.
  • Soak your sliced potatoes in cold water for 30 minutes to an hour. Fill the bowl with fresh water until the potatoes are completely immersed. Keep an eye on the clock as they soak. Once they've sat for half an hour or so, it will be time to drain them and get cooking. Alternatively, you can soak your potatoes for 2-3 hours or even overnight the day before you fry them, though this isn't a necessity. Giving your potatoes a good soak is optional, but it will reduce the amount of starch in the potatoes, preventing them from browning prematurely in the deep fryer.

THE BEST DEEP FRIED FRENCH FRIES



The Best Deep Fried French Fries image

The real way to make restaurant style French fries in your deep fryer. A little work is all you need to turn a simple potato into something amazing.

Provided by Katie Shaw

Categories     side dishes

Time 2h40m

Number Of Ingredients 3

3 russet potatoes (scrubbed clean)
1 quart peanut oil for frying
salt

Steps:

  • Using a sharp knife or French fry cutter, cut the potatoes into 1/4 square strips. Place them in a bowl of ice water. Place in the refrigerator and allow to chill for at least 2 hours, up to 12 hours.
  • Set up deep fryer according to manufacture's instructions and fill with peanut oil. Preheat the deep fryer to 325.
  • Drain the water from the potatoes and pat them as dry as possible. They will be very cold, maybe even frozen. Place the potatoes in the basket. It's okay if they are crowded for the first fry. Submerge into the oil and deep fry for about 5-7 minutes until they are softened and slightly darker, but still pale. Place on paper-towel-lined baking sheet to drain.
  • Increase heat in deep fryer to 375. Fry the French fries a second time, this time in smaller batches so that they float freely in the oil. Fry for only 2-4 minutes, or until they have reached the desired level of brownness and crispness. Drain on paper-towel-lined baking sheets, and salt immediately. Serve as soon as possible

Nutrition Facts : Calories 126 kcal, Sugar 1 g, Sodium 8 mg, Fat 1 g, SaturatedFat 1 g, Carbohydrate 29 g, Fiber 2 g, Protein 3 g, ServingSize 1 serving

DEEP FRIED FRENCH FRIES



Deep Fried French Fries image

Make and share this Deep Fried French Fries recipe from Food.com.

Provided by bjd44535

Categories     Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 2

6 potatoes (large)
canola oil (for frying)

Steps:

  • Bring large pot of salted water to boil.
  • Cut a potatoe into 1/4 inch thick slices and lengthwise into 1/4 inch wide sticks.
  • Cook in boiling water for 3 - 4 minutes.
  • Use slotted spoon and carefully remove to sheet pan with rack to drain. Repeat with remaining potatoes.
  • Leave potatoes to drain and dry. This step can be done up to 4 hours ahead. Let stand at room temperature.
  • Pour canola oil into heavy large pot or deep fryer to the depth of 4 inches.
  • Working in batches fry potatoes until golden, about 6 minutes.
  • Sprinkle with salt and pepper before serving.
  • Note: I put mine in an 300 oven to hold until the rest of dinner was ready and stayed crispy.

DOUBLE-FRIED FRENCH FRIES



Double-Fried French Fries image

Provided by Guy Fieri

Categories     side-dish

Time 1h5m

Yield 8 servings

Number Of Ingredients 4

4 (4 to 5-inches long) russet potatoes (about 2 pounds)
2 quarts canola oil
1 tablespoons fine-grain sea salt
1 teaspoon freshly ground black pepper

Steps:

  • Peel potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks.
  • Fill a large bowl with water and soak potatoes, submerged, for at least 30 minutes up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing.
  • Heat a heavy stock pot fitted with a deep-fry thermometer with oil to 325 degrees F.
  • Remove potatoes from the water, and pat dry to remove excess water. Add 2 handfuls of potatoes to hot oil. There should be at least 1-inch of oil above the potatoes. Par cook until potatoes are light brown, 5 to 7 minutes. Remove potatoes, gently shaking off excess oil and let drain on rack. Repeat until all of the potatoes are par cooked.
  • Raise heat of oil to 350 degrees F.
  • Cook potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove from oil, shake off excess oil, and season lightly in a bowl with salt and pepper. Repeat until all potatoes are cooked.

DOUBLE FRIED FRENCH FRIES



Double Fried French Fries image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 3

Peanut or other vegetable oil, for frying
2 pounds baking potatoes, like russets
Salt, to taste

Steps:

  • Pour oil in a deep fryer or heavy saucepan to reach halfway up the sides of the pan. Heat to 325 degrees F, use a deep fry thermometer to determine this. While the oil is heating, peel the potatoes and push through a French fry cutter to form uniform sticks. As you go, place the cut potatoes in a bowl of ice water to release some of the starch and to keep them from browning.
  • Dry the potato strips thoroughly, this will keep the oil from splattering. Fry the potatoes in batches so the pan isn't crowded and the oil temperature does not plummet. Cook for 3 minutes until they are soft but not browned. Remove the potatoes with a long-handled metal strainer and drain on brown paper bags.
  • Bring oil temperature up to 375 degrees F. Return the par-fried potatoes to the oil in batches and cook a second time for 4 minutes until golden and crispy. Drain on fresh brown paper bags then place in a serving bowl lined with paper towels. Salt and serve immediately.

FRENCH FRIES



French fries image

Perfect French fries with our easy recipe - you'll end up with lightly golden, crisp fries. They're great as a snack or side dish to a Friday night feast

Provided by Adam Bush

Categories     Side dish

Time 30m

Yield Serves 4 as a side

Number Of Ingredients 2

1kg Maris Piper or King Edward potatoes
vegetable oil, for deep frying

Steps:

  • Peel the potatoes and cut into 1cm-thick batons. Put into a bowl of cold water and leave to soak for at least 2 hrs to remove the starch from the potatoes - this will help them crisp while frying.
  • Drain the potatoes well and pat dry with kitchen paper. Fill a deep pan no more than a third full with oil and heat to 140C, or until a cube of bread dropped in browns in 60 seconds. Fry the French fries in batches for 6 mins per batch until golden straw-coloured, cooked through and lightly crisp. Drain well on kitchen paper.
  • Turn the heat up until the oil reaches 180C, or a cube of bread browns in 30 seconds. Fry the French fries again for 2-3 mins per batch until lightly golden and really crisp. Drain on kitchen paper and immediately season with sea salt.

Nutrition Facts : Calories 317 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 1 grams sugar, Fiber 5 grams fiber, Protein 5 grams protein, Sodium 1.24 milligram of sodium

TWICE-COOKED FRENCH FRIES



Twice-Cooked French Fries image

Provided by Suzanne Tracht

Categories     Potato     Side     Fry     Vegetarian     High Fiber     Low Cholesterol     Vegan     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 2

2 pounds unpeeled russet potatoes (about 3 large), scrubbed
Canola oil (for deep-frying)

Steps:

  • Bring large pot of salted water to boil. Line large baking sheet with several layers of paper towels. Cut 1 potato lengthwise into 1/4-inch-thick slices. Stack 2 to 3 potato slices at a time and cut lengthwise into 1/4-inch-wide sticks. Cook potato sticks in boiling water just until beginning to soften, 3 to 4 minutes. Using slotted spoon or tongs, transfer potato sticks to paper-towel-lined baking sheet to drain. Repeat cutting, blanching, and draining remaining potatoes. Pat potato sticks dry with additional paper towels. DO AHEAD: Can be made 4 hours ahead. Let stand uncovered at room temperature.
  • Pour enough canola oil into heavy large pot to reach depth of 4 inches. Attach deep-fry thermometer to side of pot; heat oil to 350°F. Working in batches, add potato sticks to oil and fry until golden brown, about 6 minutes. Transfer to clean paper towels to drain. Sprinkle with salt and pepper. Serve immediately.

FRENCH FRIED POTATOES



French Fried Potatoes image

These are the best French Fries - the sugar solution has something to do with the carbohydrates, but by doing it they don't soak up so much grease, so they get crunchy.

Provided by Lorelei Rusco

Categories     Side Dish     Potato Side Dish Recipes

Time 40m

Yield 4

Number Of Ingredients 5

⅓ cup white sugar
2 cups warm water
2 large russet potatoes - peeled, and sliced into 1/4 inch strips
6 cups vegetable oil for frying
salt to taste

Steps:

  • In a medium bowl, dissolve the sugar in warm water. Soak potatoes in water mixture for 15 minutes. Remove from water, and dry thoroughly on paper towels.
  • Heat oil in deep-fryer to 375 degrees F (190 degrees C). Add potatoes, and cook until golden, 5 to 6 minutes. drain on paper towels. Season with salt to taste.

Nutrition Facts : Calories 498.3 calories, Carbohydrate 48.9 g, Fat 33.2 g, Fiber 4.1 g, Protein 3.7 g, SaturatedFat 4.2 g, Sodium 305.3 mg, Sugar 18.1 g

OVEN FRIED FRENCH FRIES



Oven Fried French Fries image

The original recipe comes from Rosie Daly, who was once the personal chef to Oprah. The flavor comes from your favorite spice blend, ours is Recipe #22089. Your kids will really enjoy this healthy alternative to deep fried fries! They are very tasty with honey mustard for dipping. And as a different taste, try mixing up the baking potatoes with some sweet potatoes!

Provided by Penny Stettinius

Categories     Low Protein

Time 1h

Yield 4 serving(s)

Number Of Ingredients 4

5 large baking potatoes
light vegetable oil cooking spray
2 large egg whites
1 tablespoon cajun seasoning

Steps:

  • Preheat the oven to 400 degrees.
  • Slice each potato lengthwise into 1/4" ovals, then slice each oval lengthwise into matchsticks.
  • Coat a baking sheet with 3 sprays of the vegetable oil spray.
  • Combine the egg whites and Cajun spices in a bowl.
  • Add the potatoes and mix to coat.
  • Pour the coated potatoes onto the prepared baking sheet and spread them out into a single layer, leaving a little space between.
  • Place the baking sheet on the bottom shelf of the oven.
  • Bake for 40-45 minutes, until the fries are crispy, turning them every 6-8 minutes with a spatula so they brown evenly.
  • Serve immediately.

Nutrition Facts : Calories 171.3, Fat 0.2, SaturatedFat 0.1, Sodium 34.9, Carbohydrate 37.8, Fiber 3.4, Sugar 1.7, Protein 5.3

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