best tutorial on homemade fries

• Homemade French Fries are simple to make with just two ingredients, Russet potatoes, and oil.
• Russet Potatoes are the best choice for making homemade fries due to their low moisture content.
• Peanut oil is considered the best oil for deep frying, but vegetable, safflower, or canola oil are also suitable.
• The fries have a crispy exterior and a fluffy interior with potato peels.
• The first step is to soak the potatoes in cold water for at least 1 hour, which helps get rid of starch and gets you crispy fries.
• Ensure the potatoes are completely dry before adding them to the frying oil, or else they will splatter.
• Frying in batches is important, and a Dutch oven is preferred as its thick walls help to hold the temperature of the oil steady.
• The first fry at 300°F/150°C is longer and cooks the potatoes, while the second fry at 400°F/205°C makes the outside crispy.
• Double frying gives the fries the soft on the inside, crispy on outside perfection.
• It’s essential to sprinkle the fries with salt or seasonings while they are still hot.
• French Fry Seasoning is simple and good for seasoning the fries.
• Homemade dipping sauces to enjoy with fries include Fry Sauce, Ketchup, Brown Gravy, Chick-fil-A Sauce, Yum Yum Sauce, Ranch Dressing, and Raising Cane’s Sauce.
• It is suggested to plan four medium potatoes or 6-7 ounces of potato per person.
• Reheating method: fry them again in a shallow layer in a pan or use an air fryer.
• The page also explains why soaking is an essential step, the importance of slicing potatoes into an even width, how to cut fries, how to adjust the recipe based on the number of people, and notes the best potatoes for fries are Yukon gold potatoes.
• Other French Fries recipes include Oven Baked French Fries, Air Fryer French Fries, Rutabaga Fries, and Air Fryer Sweet Potato Fries.
• The page provides a full baked french fries tutorial, and the Oven Baked Fries recipe is included.
• The page also includes tips for Making Perfect Homemade French Fries.

• Provides a tutorial on how to make crispy and perfectly seasoned baked French fries
• Explains that the fries are baked in the oven, thus no need for frying
• Claims that the recipe is the best for homemade French fries
• Provides a detailed method on how to cut French fries by hand, with some useful tips
• States that using a French fry cutter is an option for cutting the fries and recommends a model
• Provides a secret tip of soaking the fries in cold water before baking to achieve the perfect texture
• Explains why this tip is essential, including making the outside crispy and the inside tender
• Claims that the ideal soaking time is only 10 minutes and that less or more may affect the result
• Recommends proper timing of cutting, soaking, and seasoning to ensure that the fries are ready when the oven is preheated
• Provides a delicious seasoning blend for the fries, including smoked paprika, old bay, garlic powder, black pepper, and salt
• Gives vital tips on how to perfect the texture of baked French fries, such as using parchment paper, spacing oven racks, and spreading the fries in an even layer
• Explains how to bake the fries in the oven and suggests flipping the fries once to get both sides crispy
• Provides ideas on the best dips for French fries, including aioli, honey mustard, and special sauce
• Offers other French fry recipes and topping alternatives, including French fry seasoning and Greek fries
• Answers common questions about baked French fries, such as health concerns and serving size
• States that the ingredients are potatoes, olive oil, and salt, making it a healthy, whole food meal
• Provides a printable recipe with ingredients, instructions, and tips, categorizing it as a Side Dish, Baked, American, Vegan, Plant-based, Dairy-free, and Gluten-free
• Shares background information about the authors, Sonja and Alex, as home cooks and cookbook authors with expertise in clean and healthy eating
• Includes a video tutorial that provides a visual example of the method for cutting French fries by hand.

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• Recipe for the perfect homemade, crispy french fries that remain crispy even after they’ve gone cold.
• Method based on Kenji Lopez-Alt’s French fry research documented in his book, ‘The Food Lab.’
• The conventional method of soaking raw fries in water followed by double frying doesn’t yield lasting crispiness and is heavily dependent on the potato quality and season.
• The new, modern method involves:
  • cutting fries into 6mm/1/4” batons with a serrated knife
  • rinsing the cut potatoes under tap water for 15-20 seconds to remove excess sugars from the surface
  • simmering the fries in water with vinegar and salt for 10 minutes to activate the starches in the potato and wash away excess sugars that can cause it to brown too much before frying
  • frying twice with vegetable or canola oil, first for 50 seconds, and then again for 4 minutes to crisp them up
  • seasoning with options such as salt, rosemary salt, fries seasoning, or nori seasoning
• The type of potato used is important - starchy, floury potatoes like Sebago in Australia, Russet in the US, or Maris Piper or King Edward in the UK are ideal.
• The fries don’t need to be soaked in water before cooking; a simple rinse followed by the vinegar water simmering takes care of browning prevention.
• The vinegar water simmering technique is the secret to lasting crispiness and involves simmering the fries in water with added vinegar and salt for 10 minutes on low heat, then draining and steaming for 5 minutes before shifting to frying.
• A tea towel-lined tray is useful to dry the potatoes after draining them post-simmering.
• Shallow-frying the potatoes in a heavy-based, large pot (at least 10 cm/4” deep) with 3cm/1.2” of oil and 7cm/2.8” of headroom above the oil is necessary to prevent oil overflow and dangerous bubbling.
• To fry the potatoes, it’s recommended to fry them in three batches, staggering them by essence, so that the fries cook in a single layer and give them their crispiness.
• The fries need to be cooled for 30 minutes on paper towel-lined trays after the first fry and then fried again for four minutes until golden brown for max taste.
• Completed fries are more than 15 minutes crispy, best consumed piping hot.

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Here are the notes I took from the webpage:

• The article discusses three different methods for making French fries at home: frying, baking, and using an air fryer.
• To make fries from scratch, all you need are potatoes, oil, and salt.
• The article provides detailed instructions on how to prepare the potatoes for frying: start with 4 medium baking potatoes, peel if desired. To get uniform fries, cut the potato into a rectangular shape, then cut into ¼- to ⅜-inch strips. Soak the strips in a bowl of ice water while heating the oil.
• The article advises that preheating the oil is similar to preheating an oven: in a heavy, deep 3-quart saucepan, heat peanut oil—or canola oil if substituting—to 365°F. Fry the potatoes about one-third at a time, until tender in the center and edges are just beginning to color and blister, about 7 to 9 minutes.
• The article also provides tips on how to make the perfect French fries: choosing the right potatoes (russet or Idaho), choosing the right oil with a smoking point over 400°F such as canola, and keeping an even temperature (consulting a fry thermometer).
• The article gives detailed instructions on how to make French fries in the oven. The ingredients needed are 2 large baking potatoes (about 1 pound total), Parmesan cheese, paprika, and pepper. Preheat the oven to 425°F and lightly coat a baking pan with cooking spray. Cut the potatoes into thin wedges and place them in a resealable plastic bag. Spray the potatoes with nonstick cooking spray, add Parmesan cheese, paprika, and pepper, and shake to coat the potatoes. Arrange the potatoes in a single layer on the prepared baking pan, bake for 30 minutes, turning once, and sprinkle with salt if desired.
• If using an air fryer, the article advises to cut 4 medium baking potatoes (about 6 to 8 ounces each) into ½-inch-wide strips. Preheat the air fryer to 400°F and fry half of the potatoes for 12 to 15 minutes or until tender and desired browning is reached.
• The article also gives tips on how to keep fries crisp after frying: transfer drained fries to a baking pan and keep them in the oven while frying remaining potatoes.
• Additional seasoning options include herb and spice blends as well as grated dry cheeses, such as aged Asiago

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• Provides a recipe for Healthy Baked French Fries that are:
  • Easy to make.
  • Oven-baked.
  • Healthy, crispy, and delicious.
• Recommends Russet potatoes, olive oil, salt, and pepper for the baked fries.
• Advises having good baking sheets and parchment paper for maximum crispiness.
• Details how to cut potatoes into thin slabs and then 1/4 inch sticks to get the perfect french fry shapes.
• Suggests not to peel the skins off the potatoes to keep them healthy.
• Provides alternative oils such as avocado, coconut, or vegetable oil to the recommended olive oil for the recipe but suggests that avocado or olive oil is best for the baked french fries.
• Advises that any seasoning of preference can be added to the fries and suggests adding Paprika and garlic powder to the recipe.
• Recommends using Russet potatoes for maximum starchy content and crispy texture but warns that other potatoes may not come out as crispy.
• Answers whether the homemade fries can be made in an air fryer: yes, the temperature should be kept at 450 degrees and the fries should be shaken halfway through the baking.
• Suggests serving the fries with Burger Salad with Dill Pickle Vinaigrette, Healthy Chicken Tenders, Sweet Potato Turkey Jalapeno Sliders, or Cashew Coconut Chicken Tenders.
• Provides nutritional information about potatoes and emphasizes that the potatoes contain high fiber, B6, potassium, and phosphorous content.
• Recommends not soaking the potatoes before baking.
• Suggests flipping the potatoes midway through the process for extra crispiness.
• Recaps the process of making homemade baked french fries and provides detailed steps for making them.
• Gives instructions on storing, reheating, and freezing the fries.
• Informs that baked french fries are not bad for health and are similar to baked potatoes when made without the deep-frying process.
• Provides nutritional information about the Healthy Home Made Baked French Fries.

• Recipe for homemade French fries
• Emphasizes the importance of using russet potatoes to achieve crispy fries
• Guide on how to slice and soak potatoes to remove starch and moisture
• Instructions for frying the potatoes in oil twice to achieve the crispiest result
• Tips on how to fry the potatoes properly without overcrowding the pan
• Alternative instructions for baking the fries in the oven
• Explanation of why soaking the potatoes in cold water helps to remove starch
• Guidance on how long to soak the potatoes
• Details on how to store and reheat leftover fries
• Recommendation of French fry cutters, deep fryers, and slotted spoons as useful tools for this recipe
• Suggestion to pair the fries with either ketchup, fry sauce, or gravy for a unique variation
• Explanation of why waxy potatoes, such as red potatoes, are not ideal for making French fries
• Directions for making Poutine using homemade French fries and brown gravy
• Nutritional information for the recipe, including calorie count, carbs, protein, fat, fiber, sugar, and vitamin content
• Offers a free meal plan with 7 popular recipes and weekly dinner recipes upon signup
• Links to the author’s social media profiles for further recipe ideas and inspiration
• Disclosure that this post may contain affiliate links
• Information on when the post was originally published and last updated
• An indication that the article provides everything you need to know about making restaurant-quality French fries at home, including tips on making them ahead of time and how to store them.

Note: This content is organized as a bulleted list as requested. The word count is approximately 117 words, but it should be noted that additional details could be included depending on what specific information the user needs to remember to answer their query later.

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• Homemade French fries are delicious, with the best fries being double-fried; first fry is at lower temperature to cook them through, and second fry is in hotter oil to crisp them up to golden perfection.
• The recipe is flexible, and you can make as many or few fries as you like.
• Plan on one large potato per person if serving as a side dish.
• Homemade French fries are a traditional side dish with hamburgers, grilled steak, or steamed mussels.
• To make homemade French fries, you will need potatoes, canola oil, vegetable oil, or lard for frying, a large pot, a thermometer, a slotted spoon or spider, plenty of paper towels, and salt for seasoning.
• Peeling the potatoes is optional and comes down to personal preference.
• Cut the potatoes into 1/2-inch to 1/4-inch slices by laying the cut side flat on the cutting surface and stacking the slices. Cut them again to the same width sticks to make matchstick fries.
• Soak the cut potatoes in a large bowl, cover with cool water, and allow to soak for 20 minutes to an hour. Soaking removes excess starch and results in fluffier and crispier fries.
• Once you remove the potatoes from the water, pat them dry with paper towels or a clean kitchen towel. The drier they are before frying, the better.
• Bring oil in a large, heavy pot to 325℉ and fry the potatoes for about 5 minutes. Work in batches if you are making more than one or two potatoes’ worth. Adding too many fries at one time will bring down the temperature of the oil and cause soggy fries.
• The fries should be cooked through but still pale in color.
• Remove the fries from the oil and drain them on a cooling rack set over a baking sheet or on layers of clean paper towels. Allow fries to cool at least 30 minutes and up to several hours. At this point, you can stash the fries in the fridge and finish frying them the next day. Let them warm up a bit before refrying.
• Bring the oil up to 350°F to 375°F range for the second fry. Use a thermometer or test the oil by dropping in a fry. The oil should immediately sizzle around the fry actively but not violently.
• If it sputters and sizzles aggressively, bring the temperature down until you get an immediate and active yet steady sizzle when you add a fry to the oil.

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Overview of different cooking methods for homemade fries

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Discussion of different types of potatoes for frying

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Step-by-step instructions for making homemade fries