Description
Crispy French Fried Potatoes are classic golden fries made from russet potatoes, perfectly seasoned and fried to a crunchy finish. This recipe guides you through peeling, slicing, and frying the potatoes to achieve the ideal crispness, making them a delicious side dish or snack.
Ingredients
Scale
Potatoes
- 2 large russet potatoes
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
Cooking Oil
- 4 cups vegetable oil
Instructions
- Peel the potatoes: Peel the russet potatoes carefully using a vegetable peeler, making sure to remove all the skin completely.
- Slice the potatoes: Cut the potatoes into even slices about 1/4 inch thick for uniform cooking.
- Cut into fries: Stack the slices and cut them into evenly sized fries to ensure all pieces cook consistently.
- Rinse to remove starch: Thoroughly rinse the cut fries in cold water to wash away excess starch and prevent sticking during frying.
- Dry the fries: Place the rinsed fries on a clean kitchen towel or paper towels and pat them dry completely to remove moisture.
- Heat the oil: In a large pot or deep fryer, heat 4 cups of vegetable oil over medium-high heat until it reaches 375°F (190°C).
- Fry in batches: Carefully add a small batch of fries to the hot oil without overcrowding, maintaining the oil temperature for crispiness.
- Fry until golden: Cook the fries for 3 to 4 minutes or until they become golden brown and crispy.
- Drain excess oil: Use a slotted spoon or tongs to remove the fries and place them on paper towels to absorb excess oil.
- Repeat frying: Continue frying remaining fries in batches until all are cooked to perfection.
- Season the fries: While still hot, sprinkle salt, black pepper, garlic powder, and paprika evenly over the fries.
- Toss to coat: Gently toss the fries to distribute the seasoning evenly.
- Serve immediately: Enjoy the crispy French fried potatoes hot and fresh for the best taste and texture.
Notes
- Cutting fries into uniform sizes ensures even cooking.
- Drying the fries well before frying prevents oil splatter and sogginess.
- Frying in small batches maintains oil temperature and crispiness.
- Season fries immediately after frying for better adherence of spices.
- Use a thermometer to maintain consistent oil temperature at 375°F (190°C).
