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How to Make Crispy, Homemade French Fries

Updated on March 17, 2016
vespawoolf profile image

Vespa´s recipes have appeared in "Midwest Living" & "Taste of Home" magazines. She belongs to "Cook´s Recipe Testers" for Cooks Illustrated.


Joined: 5 years agoFollowers: 774Articles: 114
Nothing Satisfies like Crispy Homemade Fries
Nothing Satisfies like Crispy Homemade Fries | Source

Best French Fry Recipe: Learn the Secret to Great Fries

While living in the United States, we rarely made French fries at home. Crispy, golden fries were found at most restaurants and were inexpensive to boot. But after moving to a little town in the Peruvian Andes and encountering lots of greasy, limp fries, we realized if we ever again wanted to enjoy restaurant-style French fries—crispy, tender, golden—we had to make them at home.

Our first challenge was to choose the best variety of potato. Living in a country with over 2,300 varieties of potatoes made that a monumental task. See the box below if you'd like more information on choosing the perfect frying potato in the area where you live.

Next came the frying oil. Not all oils are created alike. Oils with low smoke points degrade at high temperatures, with serious consequences. Oils reused in restaurants eventually become a thick, toxic soup. Although fried foods aren't exactly high on the list of healthy foods, at least we can fry with safer, clean oil. Read "How to Choose a Healthy & Tasty Cooking Oil" for this important information.

After experimenting extensively, we found the double fry method produces the crispiest, most tender fries. Soaking the potatoes in cold water first and lightly dusting them with cornstarch before frying (a tip from Cooks' Illustrated) considerably ups the crispy factor. Some recommend soaking potatoes in sugar water. If you've tried the sugar water method, let us know in the comments section.

Please stick around after the recipe for a discussion of seasoning options. Lastly, take our poll "How Do You Like Your Fries?".


Table of Contents

  • Deep Frying Safety Tips

  • Crispy Homemade French Fries Recipe

  • Serving Suggestions

  • French Fry Photo Tutorial

  • The Best Potato for Fries

  • Fry Seasoning

  • Poll: "How Do You Like Your Fries?"



Deep Frying Safety Tips

  • While deep frying, it's best to wear a heavy apron and a long-sleeved shirt to protect the arms.
  • Choose a deep, heavy skillet. If you live at high altitude where frying is a bit of a challenge, choose a black iron skillet for its heat-retaining properties.
  • Add oil to the cold pan, allowing at least two inches of headroom in case the oil bubbles over when you drop in the fries.
  • Two important tools you need for deep fat frying: a long-handled slotted spoon and deep fat frying thermometer.
  • If you make French fries frequently, consider investing in a mandoline. The Swissmar Borner mandoline, sold by Amazon, is the best in its price range and will turn out uniformly sized fries almost in the blink of an eye!
  • Be careful not to overcrowd the pan. If you add too many fries at once, the temperature of the oil will decrease too much to crisp the fries.
  • When you are done frying, allow oil to cool before discarding it. Never reuse frying oil.


Cook Time

  • Prep time: 20 min
  • Cook time: 20 min
  • Ready in: 40 min
  • Yields: Serves 6-8 people

Crispy Homemade French Fries

4.3 stars from 15 ratings of Crispy Homemade French Fries

Ingredients

  • 2 pounds (1 Kilo) starchy potatoes
  • 1-32 ounce bottle (approx. 1 litre) cooking oil, see tips for more information
  • 1/2 cup (2 ounces or 75 grams) cornstarch, or cornflour (UK)
  • kosher or fine sea salt, for sprinkling

Instructions

  1. As seen in photographs below, slice clean potatoes into matchsticks (also called "julienne").
  2. Soak potato matchsticks in cold water for at least 30 minutes to remove some of the starch.
  3. Using a deep oil thermometer, heat vegetable oil to 325 Fahrenheit (165 C).
  4. Rinse and drain the matchsticks then dry thoroughly with a cotton towel or paper towels.
  5. Dust dried matchsticks with cornstarch.
  6. Using a long-handled slotted spoon, wire skimmer or frying spider, transfer matchsticks to hot oil. Be careful not to splash.
  7. Fry in batches for 3 minutes. Remove fries to paper towel-lined plate to drain.
  8. Increase oil temperature to 375 Fahrenheit (190 C).
  9. Refry the French fries in batches, 3-4 minutes or until golden brown.
  10. Allow fries to drain on paper towels or brown paper bags. Sprinkle with fry seasoning or finely ground sea salt. Serve immediately.

Serving Suggestions


French Fry Photo Tutorial

Start with a medium-sized starchy potato
Start with a medium-sized starchy potato
Slice in half lengthwise
Slice in half lengthwise
Slice each half lengthwise again
Slice each half lengthwise again
Cut each quarter into 1/4 inch slices
Cut each quarter into 1/4 inch slices
Cut each slice into matchsticks, about 1/4 inch wide
Cut each slice into matchsticks, about 1/4 inch wide
After soaking in cold water for at least half an hour, drain the fries
After soaking in cold water for at least half an hour, drain the fries
Thoroughly dry the fries with a cotton towel and dust them with cornstarch
Thoroughly dry the fries with a cotton towel and dust them with cornstarch
Fry in 325 Fahrenheit (165 C) vegetable oil, about 3 minutes per batch. Choose a deep, heavy-bottomed stainless steel skillet or...
Fry in 325 Fahrenheit (165 C) vegetable oil, about 3 minutes per batch. Choose a deep, heavy-bottomed stainless steel skillet or...
...a cast iron skillet. Increase oil temperature to 375 Fahrenheit (190 C). Return fries to hot oil, in batches, and fry 3-4 minutes or until golden brown.
...a cast iron skillet. Increase oil temperature to 375 Fahrenheit (190 C). Return fries to hot oil, in batches, and fry 3-4 minutes or until golden brown.

The Best Potato for Fries

Potatoes basically fall into two categories: starchy and waxy. A few potatoes, like Kennebec and Yukon Gold, fall in between (medium-starchy). Starchy potatoes are best for frying; the starchier and drier, the better.

If you live in the United States the potato of choice for French fries is the Idaho potato, also called the Russet or baking potato. These potatoes are high in starch and low in moisture which translates into tender, crispy fries.

Since 2,300 potato varieties exist in Peru, finding the perfect frying potato was quite a challenge. We finally took a tip from La Lucha, a well-known sandwich joint in Miraflores that boasts "the best French fries in Lima". After crunching a fry delicately between the teeth, the interior reveals tender, meltingly delicate flesh that leaves a hint of saltiness on the tongue. The secret? Huayro, or solanum chaucha, a potato so starchy that it's crumbly and dry.

Now your only decision is to peel or not to peel. We love our fries with their jackets but whichever your preference, you'll be pleased with the results.


Fry Seasoning

How do you like your fries? Purists insist on salt: nothing more, nothing less. Which salt is best for fries? We love pink sea salt. In Cusco, where two pounds of the pink stuff cost 30 U.S. cents, it's a delicious and budget-friendly choice. Kosher salt is great for extra crunch, although most fry aficionados tout finely ground salt as the best option.

After salting, try a sprinkling of garlic and onion powder for your own homemade fry seasoning. Or mince a few garlic cloves and some parsley and toss with hot fries for a special gourmet touch.

Mix up a batch of Mrs. Menagerie's Creole Seasoning for especially addictive French fries. Visit "Illustrated Recipe for Grilling Veggie Bread" and scroll down for the recipe. If you'd like a less spicy wallop, reduce the cayenne pepper.

Then there's the matter of dipping. Do you prefer ketchup or mustard? Peruvians drench fries in plenty of Peruvian Aji Sauce. In Germany, mayonnaise is a popular fry condiment. French fry lovers in some areas of the United States swear by chili cheese fries, others adore salt & vineger, while their northern neighbors drown fries in gravy. Please visit our poll to vote for your favorite. If you have an unusual fry taste preference, please tell us about it in the comments section.


Salt & Serve Crispy Homemade Fries
Salt & Serve Crispy Homemade Fries | Source

How Do You Like Your Fries?

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Comments

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  • vespawoolf profile image
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    vespawoolf 2 years ago from Peru, South America

    prasetio30, I'm glad you look forward to trying this recipe. Thanks for coming by!

  • prasetio30 profile image

    prasetio30 2 years ago from malang-indonesia

    I love frech fries and I got new recipe here. Thanks for sharing with us. Yummy :-)

  • vespawoolf profile image
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    vespawoolf 2 years ago from Peru, South America

    SanjayLakhanpal, thank you for your meaningful comment. I'm glad this information was useful for you.

  • vespawoolf profile image
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    vespawoolf 2 years ago from Peru, South America

    VVanNess, you definitely can't beat the fresh herbs!

  • SANJAY LAKHANPAL profile image

    Sanjay Sharma 2 years ago from Mandi (HP) India

    A beautifully worded hub with easy instruction. Voted up. A cast iron skillet increase oil temperature to 375 Fahrenheit (190 C), is an interesting information, to save energy.

  • VVanNess profile image

    Victoria Van Ness 2 years ago from Prescott Valley

    Great recipe! I have a recipe for baking them with plenty of fresh herbs for a healthier twist. But I love it!

  • vespawoolf profile image
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    vespawoolf 3 years ago from Peru, South America

    Careermommy, thanks for your compliment! I would love to do a cookbook. It's been a busy year and writing a few Hubs was about all I could manage. Maybe next year! Thanks so much for your visit.

  • Careermommy profile image

    Tirralan Watkins 3 years ago from Los Angeles, CA

    These french fries would be such a hit in my household. I'm sure I'm not the first one to tell you that you should do a recipe book. You have so many great recipes on your page.

  • vespawoolf profile image
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    vespawoolf 3 years ago from Peru, South America

    frances-clare, you could also try flour. I haven't tried it myself, but I have a friend who swears by that method. I would just dust the fries lightly, though. For blood pressure, check out my Hub on "Maiz Morado" or purple corn. It lowers blood pressure naturally and you can buy the extract on Amazon. It's worth a try because it doesn't have any side effects, either. Thanks for coming by and please let me know how the fries come out!

  • frances-clare profile image

    frances-clare 3 years ago from Harare, Zimbabwe

    looking for paprika recipes to see if my husband blood pressure will come down (lol, french fries might not be the way to go) anyway, what can I use instead of cornstarch? Also never thought of making fries without peeling the potato, yey less work!

  • vespawoolf profile image
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    vespawoolf 3 years ago from Peru, South America

    Unknown spy, I've never soaked mine in salt water but it makes sense--salt draws moisture out. I'll have to try that next time! If it works, I'll adjust the recipe. Thanks for the tip! Soaking them in water also draws out moisture and leaches away the starches, which make fries soggy. These are definitely crispy fries!

  • unknown spy profile image

    IAmForbidden 3 years ago from Neverland - where children never grow up.

    wow this is really good. some say when you soak the potatoes in cold water, you must also add salt too... i guess, its not important to add salt right?

  • Peggy W profile image

    Peggy Woods 3 years ago from Houston, Texas

    At least you have mastered the art of making really good and crisp and well flavored ones!

  • vespawoolf profile image
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    vespawoolf 3 years ago from Peru, South America

    PeggyW, I agree that that are enough French fries in the States to go around! No need to make them at home. Thanks for taking the time to make a comment, though. I appreciate the votes.

  • Peggy W profile image

    Peggy Woods 3 years ago from Houston, Texas

    I have never made homemade french fries because as you stated, they are easy enough to find in the U.S. and most of them are really good. We don't own a deep frier nor thermometer for deep frying anything. We try to avoid eating much deep fried food. Once in a while it is a treat to eat french fries out in restaurants. But....if I ever decide to make them at home, this is a great tutorial on how to make them crisp and well flavored. Thanks! Up and useful votes.

  • vespawoolf profile image
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    vespawoolf 3 years ago from Peru, South America

    Pinkchic, the homemade fries are so much yummier than the frozen or fast food ones. Enjoy!

  • Pinkchic18 profile image

    Sarah Carlsley 3 years ago from Minnesota

    Yum, these look delicious! And I love french fries!

  • vespawoolf profile image
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    vespawoolf 4 years ago from Peru, South America

    dobo700, I'm glad you enjoyed the safety tips. Homemade fries are so much better than the frozen variety. Enjoy and thanks for your comment!

  • dobo700 profile image

    dobo700 4 years ago from Australia

    Sounds delicious, and the safety tips a really useful.

  • vespawoolf profile image
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    vespawoolf 4 years ago from Peru, South America

    Sonimanjari, please do! Enjoy and thank you!

  • Sonimanjari profile image

    Manjari Soni 4 years ago from India

    Just love French fries. Would surely give it a try

  • vespawoolf profile image
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    vespawoolf 4 years ago from Peru, South America

    Express10, these are delicious fries and we're so fortunate to have huayro potatoes here in Peru. We often oven-bake fries, too, just because it's a healthier choice. But sometimes only french fries will do. : ) Thanks for taking the time to read and comment.

  • Express10 profile image

    H C Palting 4 years ago from East Coast

    I love fries and typically bake them. I also would have never thought of using corn starch. Thanks for sharing. Your photos are so great that I have to go make fries now!

  • vespawoolf profile image
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    vespawoolf 4 years ago from Peru, South America

    Yummy is a good word. : )

  • SandCastles 4 years ago

    Sounds yummy.

  • vespawoolf profile image
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    vespawoolf 4 years ago from Peru, South America

    FullofLoveSites, potatoes are loved the world over! Thanks for coming by.

  • vespawoolf profile image
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    vespawoolf 4 years ago from Peru, South America

    Denise Handlon, oven baked fries are healthier but I agree...you lose the crispiness. Still, we do oven fries when we don't have company. Thanks for noticing my favorite knife! I appreciate the vote and comment.

  • FullOfLoveSites profile image

    FullOfLoveSites 4 years ago from United States

    Mmmmmmm... just plain yummy! Who doesn't love potatoes? Thanks for sharing your recipe.

  • Denise Handlon profile image

    Denise Handlon 4 years ago from North Carolina

    Very useful info here, vespawoolf. I love fries, but don't use the deep fry method. I may give it a try again, after reading this. I usually season them and throw them into the oven to bake, but it loses the crispiness.

    Nice knife! lol Rated up/A/U/I

  • vespawoolf profile image
    Author

    vespawoolf 4 years ago from Peru, South America

    Jamie Brock, I appreciate your enthusiasm for the common french fry. This technique works every time! Thanks so much for the comment and votes!

  • Jamie Brock profile image

    Jamie Brock 4 years ago from Texas

    Thank you for this awesome hub! You did a great job with this.. I love all the tips and new things I have learned about the common french fry. I definitely want to try and make these now! Very useful, interesting and voted up :)

  • vespawoolf profile image
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    vespawoolf 4 years ago from Peru, South America

    KoffeeKlatchGals, it's always intrigued me that little tweaks here and there are the key to perfect fries. I hope you have a chance to try them...they're practically foolproof. Thanks for all the button pushing! : )

  • KoffeeKlatch Gals profile image

    Susan Haze 4 years ago from Sunny Florida

    I knew about the cold water but had no idea about the cornstarch. What a great hub. I love french fries and hate when they come out limp and greasy. Thanks so much for sharing this information. Pushing those buttons.

  • vespawoolf profile image
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    vespawoolf 4 years ago from Peru, South America

    The cornstarch trick helps a lot with oven fries, although they're unfortunately never as crispy as fried. If you eat fries often, the oven method would definitely be a wiser choice. Thanks for the vote and comment, Alocsin.

  • alocsin profile image

    alocsin 4 years ago from Orange County, CA

    I'll forward this information to the family cook. Is it possible to get crispy fries from grilling or baking them, or do you always have to fry them for the best crunch? Voting this Up and Useful.

  • vespawoolf profile image
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    vespawoolf 4 years ago from Peru, South America

    Lindacee, they really aren't hard to make at home and if you have a craving for fries, I do think it's healthier because you can choose a healthier oil for frying. Enjoy!

  • lindacee profile image

    lindacee 4 years ago from Southern Arizona

    Thanks for the tutorial on homemade french fries. I haven't tried making them in years -- mine always came out soggy. Now I know what to do thanks to you! Can't wait to give it a try again!

  • vespawoolf profile image
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    vespawoolf 4 years ago from Peru, South America

    DeborahNeyens, mayonnaise is a delicious fry dip. I find this technique is the best. Our friends rave about these fries and say they're better than the old-style McDonald's fries. : ) Enjoy and thanks for taking the time to visit and comment.

  • DeborahNeyens profile image

    Deborah Neyens 4 years ago from Iowa

    My mouth is watering! French fries are my weakness. I like to dip them in mayonnaise, which I learned when working at a place called Fries BBQ & Grill in college. I've pinned this to my recipe board so I can try your technique next time I make fries!

  • vespawoolf profile image
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    vespawoolf 4 years ago from Peru, South America

    Taztik, what a good idea! Homemade fast food. : )

  • taztik profile image

    TIM JETER 4 years ago

    I fry mine until halfway done and then freeze for at least 7 hours or until the next day or whenever I feel like fries again.........the best fries ever.......

  • vespawoolf profile image
    Author

    vespawoolf 4 years ago from Peru, South America

    Flashmakeit, I'm glad you're a fellow fry lover! The cornstarch really does make them crunchier. Thanks for the vote and comment!

  • flashmakeit profile image

    flashmakeit 4 years ago from usa

    Never thought of using cornstarch. Useful article because I do like fries. Vote up!

  • vespawoolf profile image
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    vespawoolf 4 years ago from Peru, South America

    Cathy Fidelibus, they really are delicious. Thanks!

  • Cathy Fidelibus profile image

    Ms. Immortal 4 years ago from NJ

    Yum looking forward to making the fries!

  • vespawoolf profile image
    Author

    vespawoolf 4 years ago from Peru, South America

    Joaniebaby, the biggest time investment is slicing the potatoes into matchsticks. Other than that, the frying goes pretty quickly. It's so worth it to make fresh instead of the frozen. You won't believe the difference! Thanks for coming by.

  • joaniebaby profile image

    joaniebaby 4 years ago

    Thanks for the great hub. We love French Fries and I haven't made them from scratch forever. Will have to try when I have more time.

  • vespawoolf profile image
    Author

    vespawoolf 4 years ago from Peru, South America

    GlimmerTwinFan, you're so right! Everyone loves fries. And potatoes are inexpensive and available most anywhere. Thanks so much for the comment, vote, pin and share!

  • Glimmer Twin Fan profile image

    Glimmer Twin Fan 4 years ago

    Awesome hub vespawoolf! Voted up and a bunch of others. I will definitely be trying this soon! Pinned and shared too! Who does not like fries.

  • vespawoolf profile image
    Author

    vespawoolf 4 years ago from Peru, South America

    Suzie, I'm glad you enjoyed this frialicious hub so much! : ) Salt & garlic sounds like a unique and delicious dipping choice. Following safety guidelines is definitely important when deep frying. Thanks so much for the comment, vote, pin and share!

  • vespawoolf profile image
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    vespawoolf 4 years ago from Peru, South America

    Randomcreative, the sweet potato fries are a bit trickier since they tend to get limp more quickly. If you've mastered them, regular old French fries will be a cinch!

  • Suzie HQ profile image

    Suzanne Ridgeway 4 years ago from Dublin, Ireland

    Hi Vespa,

    What a great hub! I do love fries I have to say bit do not make them. Years ago we had a deep fryer go on fire in the home so maybe it's a sub-concious thing. Nothing beats a good homemade chip (french frie) and your info here is FRIALICIOUS !! LOL, could not resist my usual word making!

    Loved all your tips on oils, potatoes and salt to use. So much interesting info packed in here, loved it!

    I ticked mayonaise as my choice but I do love salt and garlic mayonaise also on my fries.Loved your tips on seasoning ideas and will definitely make some fries now.

    Thanks again for a really super hub, All the votes, shares and pinned!!

  • randomcreative profile image

    Rose Clearfield 4 years ago from Milwaukee, Wisconsin

    Thanks for the great tutorial! I've recently started to master crispy sweet potato fries and would love to try my hand at regular potato fries, too.

  • vespawoolf profile image
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    vespawoolf 4 years ago from Peru, South America

    Well said, Kaili Bisson. Thank you for coming by!

  • vespawoolf profile image
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    vespawoolf 4 years ago from Peru, South America

    Crystal Tatum, sea salt and paprika is unique! Mrs. Menagerie's fry seasoning recipe has sea salt and paprika, among other things. You're right, there's nothing like crispy french fries. Enjoy!

  • Kaili Bisson profile image

    Kaili Bisson 4 years ago from Canada

    So much nicer with their jackets on...thank you for the great Hub!

  • Crystal Tatum profile image

    Crystal Tatum 4 years ago from Georgia

    Yum - nothing like good crisp french fries. I love using paprika and sea salt. After reading this hub, I may have some tonight! Voted up, of course.

  • stayingalivemoma profile image

    Valerie Washington 4 years ago from Tempe, Arizona

    mmm french fries....dipped in a wendy's frosty...that's what I thinking about!!!

  • vespawoolf profile image
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    vespawoolf 4 years ago from Peru, South America

    Loveofnight, potatoes are an economical food available almost everywhere in the world, which makes them a great addition to any diet. Of course, frying them isn't the most healthy option but a nice treat now and then. Thank you for coming by!

  • vespawoolf profile image
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    vespawoolf 4 years ago from Peru, South America

    Yes, safiq ali patel, I should add that fries are not an everyday food but rather a special treat once in a while. Thank you for reading and commenting!

  • loveofnight profile image

    loveofnight 4 years ago from Baltimore, Maryland

    I learned a lot today about my best friend the potato. I will be running out to get that cornstarch now, fried, baked or boiled, potatoes are a welcomed part of my life.Thanks for the info.

  • safiq ali patel profile image

    safiq ali patel 4 years ago from United States Of America

    Good recipe but I would worry a little about the fat. And I think corn starch has a high calorie value too. All this considered I still love fried chips with salt. What a classic. Great hub. Thank you.

  • vespawoolf profile image
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    vespawoolf 4 years ago from Peru, South America

    Carol, I must admit that I only make them as a rare treat, or for when we have company. But they're so worth it!

  • vespawoolf profile image
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    vespawoolf 4 years ago from Peru, South America

    Georgescifo, I'm glad you're going to try it! Please let me know how they come out if you have a chance. Once you get used to the method, you'll find it goes really quickly. Thank you for coming by!

  • vespawoolf profile image
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    vespawoolf 4 years ago from Peru, South America

    Mhatter, how nice to have inexpensive and delicious fries nearby. I probably wouldn't bother to make them at home if I had that luxury!

  • vespawoolf profile image
    Author

    vespawoolf 4 years ago from Peru, South America

    RajanJolly, now that you can use the double-fry method your fries will turn out crispy every time! The extra step isn't difficult and really is worth it. Thank you for the votes and share!

  • carol7777 profile image

    carol stanley 4 years ago from Arizona

    So many potatoes and so little time. I have never made french fries and rarely eat them. They are my favorite food. Mouthwatering delicious...Thanks for this hub and how to make these wonderful little yummies.

  • georgescifo profile image

    georgescifo 4 years ago from India

    French fries are one of my favorite snacks, but have not yet dared to make it myself...thanks for the tips and I will try it for the next weekend :)

  • Mhatter99 profile image

    Martin Kloess 4 years ago from San Francisco

    Thank you for the instructions. A neighborhood Chinese market has started selling half cooked fries for a little more than plain potatoes. they are good!

  • rajan jolly profile image

    Rajan Singh Jolly 4 years ago from From Mumbai, presently in Jalandhar,INDIA.

    Needed this recipe. My homemade fries turn out to be limp but now going to be trying your recipe to make them crisp. Thanks for sharing.

    Useful pics. Voted up, useful, interesting and given 5 stars. Sharing this recipe.

  • vespawoolf profile image
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    vespawoolf 4 years ago from Peru, South America

    PurvisBobbi, I've never tried the cornmeal trick but it sounds delicious! I'll have to try that next time. I'm sure it would make them nice and crunchy...and the chili powder would be tasty and a little spicy. Thank you for your meaningful comment.

  • PurvisBobbi44 profile image

    PurvisBobbi44 4 years ago from Florida

    Hi,

    Thanks for this great hub---and now I am hungry. I will try your recipe and fry then twice. I fix twice baked potatoes---but never tried this recipe.

    Have you ever coated them with yellow cornmeal and fried them this way when serving fried fish and or sprinkle with chili powder?

    Great Hub---thanks for sharing.

    Bobbi Purvis

  • vespawoolf profile image
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    vespawoolf 4 years ago from Peru, South America

    Billybuc, I'm so glad you liked this recipe! French fries are irresistible, and especially when they're crispy. : ) Yes, 2,300 varieties is overkill and that's a low estimate. When I go to the market I just gaze at all the potato varieties and ask, "which one's best for frying...or soup"...or whatever I'm cooking that day. It's overwhelming. It's always nice to hear from you.

  • vespawoolf profile image
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    vespawoolf 4 years ago from Peru, South America

    Amberld, please let me know what you think. : )

  • vespawoolf profile image
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    vespawoolf 4 years ago from Peru, South America

    VictoriaLynn, I totally respect ketchup lovers. Any particular brand? Thanks so much for the pin and comment.

  • vespawoolf profile image
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    vespawoolf 4 years ago from Peru, South America

    JustAskSusan, only a real cook would ask that question. : ) It really is a beautiful knife. It's a Shun Edo. I could never afford one...it was a gift. I might write a review. It's my favorite kitchen tool by far. I'm sad to admit that my Wusthof knives are sitting on the bench now. The Shun is perfectly weighted and maintains a sharp edge. I hightly recommend it! Thanks for letting me brag about my knife. : )

  • billybuc profile image

    Bill Holland 4 years ago from Olympia, WA

    2300 varieties of potatoes? Kind of over-kill, isn't it? LOL I had no idea there were that many varieties!

    You are speaking my language with this recipe; finally a recipe I can sink my teeth into. :) Sorry, I couldn't resist.

    I hope you are well; nice job!

  • amberld profile image

    Amber Dahnke 4 years ago from New Glarus, WI

    these fries look fantastic! We will definitely be trying your recipe soon!

  • Victoria Lynn profile image

    Vicki L Hodges 4 years ago from Arkansas, USA

    Yum! I love french fries, and these look wonderful. With lots of ketchup! Pinning this to use later. Awesome! I love the photos!

  • Just Ask Susan profile image

    Susan Zutautas 4 years ago from Ontario, Canada

    So corn starch is the secret ingredient. Thanks so much for posting this recipe. I wouldn't have ever thought of using cornstarch. While I'm here I have to ask ... What kind of knife that is in your photos?

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