Hand Cut French Fries Recipes

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HAND-CUT FRENCH FRIES



Hand-Cut French Fries image

The key to these French fries is to cook them twice. The first time, at a lower temperature, is to cook them through; the second is to get them crispy and golden.

Provided by Justin Devillier

Categories     side-dish

Time 30m

Yield 8 servings

Number Of Ingredients 6

4 russet potatoes
3 cups peanut oil
Ice water
kosher salt
ketchup
hot sauce, Crystal brand preferred

Steps:

  • Slice off about 1/2-inch from the ends of the potatoes. Then cut a thin slice the length of one side, to provide a stable platform while you finish cutting the potato. Now slice the potato lengthwise into 1/2-inch-thick planks, then cut those planks lengthwise into 1/2-inch-wide sticks. Place these fries in a bowl of ice water and agitate them to remove the starch. Rinse, then put in another ice-water bath and agitate again until the water is clear (which means there's no more starch). Spread the fries on a clean dish towel and pat dry.
  • First fry: Pour peanut oil into a cast-iron pot-it should be about 3/4 full. Heat oil to 325 degrees F. Fry in batches until the corners just start to color, about 3-5 minutes. (This "oil blanching" cooks them through.) Remove and let cool to room temperature.
  • Second fry: Heat oil to 375 degrees F. Fry in batches until golden brown and crispy, about 2-3 minutes. Drain on paper towels and season with kosher salt. Serve with ketchup spiked with hot sauce.

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

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

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