HOMEMADE CRISPY SEASONED FRENCH FRIES
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
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
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
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
PERFECT FRENCH FRIES
In a nutshell, here it is: Soak potatoes, dry potatoes, fry potatoes, drain potatoes, then fry again!
Provided by Ree Drummond : Food Network
Categories side-dish
Time 2h50m
Yield s: 8 servings
Number Of Ingredients 3
Steps:
- Peel and rinse the potatoes. Then cut them into sticks by cutting the potato in 4 or 5 vertical pieces, and then cutting each piece into sticks.
- Place them in a large bowl and cover with cold water. Allow them to soak, 2 to 3 hours. (You can also stick them in the fridge and let them soak overnight.)
- When you're ready to make the fries, drain off the water and lay the potatoes on 2 baking sheets lined with paper towels. Blot with paper towels to dry them.
- Heat a few inches of oil in a heavy pot to 300 degrees F. In 3 or 4 batches, cook the potatoes until soft, 4 to 5 minutes per batch. They should not be brown at this point! You just want to start the cooking process. Remove each batch and drain on new/dry paper towels.
- Once all the potatoes have been fried at 300 degrees F, turn up the heat until the oil reaches 400 degrees F. When the oil's hot, start frying the potatoes in batches again, cooking until the fries are golden and crisp. Remove the potatoes from the oil and drain on paper towels.
- Sprinkle with sea salt and dive in!
PERFECT FRENCH FRIES
Provided by Ree Drummond : Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 4
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
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
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
KITTENCAL'S EXTRA CRISPY FRENCH FRIES
The secret ingredient for extra crispy fries is the sugar water, plan ahead the potatoes must be refrigerated in the sugar water overnight
Provided by Kittencalrecipezazz
Categories Potato
Time P1DT6m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In an extra large bowl dissolve the sugar completely in the water (the sugar must be completely dissolved).
- Add in the potato strips and refrigerate overnight.
- The following day drain well then pat the strips dry using paper towels.
- In a large heavy pot or deep-fryer heat oil to 375 degrees F.
- Carefully add potatoes in 2-3 batches and cook in hot oil for about 6 minutes or until golden brown (do not cook all the potatoes in one batch).
- Remove the fries using a large slotted spoon or long tongs and immediately season with seasoned salt or white salt while still hot.
- *NOTE* save the cooled oil in a jar at room temperature for the next time you make these.
Nutrition Facts : Calories 217.9, Fat 0.4, SaturatedFat 0.1, Sodium 49.9, Carbohydrate 50.2, Fiber 4.7, Sugar 9.8, Protein 5.2
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HOW TO MAKE HOMEMADE FRENCH FRIES—RECIPE WITH PHOTOS
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- Cut the Potatoes. Wash the potatoes, scrubbing them well, and dry completely. Peeling is optional and comes down to personal preference. Peeled or unpeeled, the cut is absolutely key when making fries.
- Soak the Potatoes. Put the cut potatoes in a large bowl and cover with cool water. Soak for at least 20 minutes or up to an hour. This step gets rid of excess starch, resulting in fluffier and crispier fries.
- Drain and Dry the Potatoes. Drain the potato sticks and pat them dry with paper towels or a clean kitchen towel. Arrange them in a single layer to air-dry for a bit.
- Fry the Potatoes. Bring at least 2 inches of oil in a large heavy pot to 325 F. Once the oil is hot, fry the potatoes for about 5 minutes. Work in batches if you're making more than one or two potatoes' worth.
- Drain and Cool the Half-Done Fries. Lift the fries out of the oil using a slotted spoon or spider. Drain them on a cooling rack set over a baking sheet or on layers of clean paper towels.
- Fry the Potatoes Again. Bring the oil up to the 350 F to 375 F range. Use a thermometer or test the oil by dropping a fry in it—the oil should immediately sizzle around the fry actively but not violently.
- Drain the Fries. Once done, remove the fries from the oil. Drain them on a cooling rack set over a pan or on layers of paper towels. If you're salting your fries, season them while they are draining and still hot.
- Serve Your Homemade French Fries. To serve, pile the homemade French fries onto a platter or into a bowl. If you've made a particularly large batch for a crowd, consider serving them on a layer of brown butcher paper in the middle of the table—it's heaps of fun.
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