I Found The Perfect French Fries

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen fries

Sweet potatoes offer more nutrients and fiber.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt adds minerals and a different flavor.

ketchup

🥗Healthier: salsa

💰Cheaper: homemade ketchup

Salsa is fresher and lower in sugar.

Peel 3 russet potatoes.

Cut potatoes into 1/4 inch planks, then into 1/4 inch sticks.

Optionally wash cut potatoes in cold water.

Pat potatoes dry with a paper towel.

Heat vegetable oil in a 6-quart Dutch oven or heavy bottom pot to 350°F (176°C).

Fry potatoes in 2 to 3 batches until golden brown, stirring occasionally for about 4 to 5 minutes.

Use a spider to transfer fries to a paper towel-lined baking tray.

Season fries immediately with salt after frying.

For double frying, fry potatoes at 320°F (160°C) for about 3 minutes until pale in color, then drain on a paper towel.

Raise oil temperature to 350°F (176°C).

Fry the par-cooked fries again until golden brown for another 30 to 45 seconds.

Transfer fries to a large mixing bowl and season with salt while tossing frequently.

For battered fries, peel and cut potatoes into 1/4 inch sticks, optionally wash and pat dry.

In a large mixing bowl, combine 1/2 cup all-purpose flour, 2 tbsp cornstarch, 2 tbsp smoked paprika, 2 tbsp garlic powder, 1/2 tsp cayenne powder, and 2 tsp salt. Whisk together.

Add 1 cup water to the dry ingredients and whisk until combined to form a batter.

Dip potatoes into the batter, letting excess drip off, and fry in the heated oil at 350°F (176°C) for 3 to 4 minutes until deep golden brown.

Remove battered fries with a spider, let drain for a few seconds, and transfer to a large mixing bowl.

Season battered fries immediately with salt.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary