Description
Crispy, golden homemade french fries with a fluffy interior, perfect for sharing or enjoying solo.
Ingredients
Scale
- 4 large russet potatoes (about 2.5–3 lb / 1.2–1.4 kg total)
- Cold water (enough to soak)
- 2–3 cups (480–720 ml) vegetable oil for frying (canola, peanut, or sunflower)
- Sea salt, to taste
- 1 tsp garlic powder
- 1 tsp paprika or smoked paprika
- 1 tbsp grated parmesan cheese (optional)
- 2 tbsp chopped fresh herbs (rosemary, parsley, or thyme) (optional)
Instructions
- Peel the russets (or leave skins on for texture). Cut into even sticks about 1/3–1/2 inch thick for balanced crispiness.
- Place cut fries in a large bowl of cold water and soak 30–60 minutes (or overnight in the fridge) to remove excess starch and help crisping.
- Drain, then dry thoroughly with clean kitchen towels or paper towels.
- Heat oil in a heavy pot or deep fryer to 300°F (150°C). Fry batches for 4–5 minutes until soft and pale. Remove and drain on paper towels.
- Raise oil to 375–400°F (190–205°C). Fry the partially cooked fries in batches for 2–3 minutes until golden and crisp. Drain on a rack or paper towels.
- While hot, toss with sea salt, garlic powder, paprika, grated parmesan (if using), and chopped herbs. Serve immediately.
Notes
For best results, maintain oil temperature, don’t overcrowd the pot, and serve immediately after seasoning.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 1g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg