Incredible French Fries
Crispy, golden, and bursting with flavor, these Incredible French Fries truly live up to their name. Perfectly crafted using Russet potatoes brined in salted ice water, double-fried for ultimate crispiness, and seasoned with a tantalizing mix of cornstarch, paprika, garlic powder, and black pepper, these fries are a must-try for any fry enthusiast. The double-frying technique ensures a dreamy texture—crispy on the outside and tender on the inside—while the seasoning blend adds just the right kick of savory goodness. Ready in under an hour, these homemade fries make the perfect accompaniment to burgers, sandwiches, or simply served on their own with your favorite dipping sauce. Bring the art of fry-making to your kitchen with this irresistible recipe!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 8 cups Water
- 2 cups Ice cubes
- 3 teaspoons Salt
- 6 cups Vegetable oil
- 2 tablespoons Cornstarch
- 1 teaspoon Paprika
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Black pepper
Instructions
Peel and cut the Russet potatoes into evenly sized strips about 1/4 inch thick and 3–4 inches long.
Place the cut potatoes in a large bowl of cold water to prevent them from browning.
In a separate large bowl, combine 8 cups of water with 2 cups of ice cubes and 2 teaspoons of salt. Stir until the salt dissolves.
Transfer the potato strips from the first bowl into the ice-water brine. Ensure all potatoes are submerged. Let them soak for at least 15 minutes.
Drain the potatoes and pat them completely dry using kitchen towels or paper towels. Moisture on the potatoes will prevent proper frying.
In a fryer or deep, heavy-bottomed pot, heat the vegetable oil to 325°F (165°C). Use a thermometer for accuracy.
Fry the potatoes for 3–4 minutes in batches until they turn pale and slightly tender but not golden or crisp. Remove them using a slotted spoon and place them on a wire rack to drain.
Increase the oil temperature to 375°F (190°C).
While waiting, in a small bowl, mix the cornstarch, paprika, garlic powder, black pepper, and the remaining teaspoon of salt.
Lightly toss the par-cooked potatoes in the cornstarch mixture, ensuring a thin, even coating.
Fry the coated potatoes again in batches for 3–5 minutes until they turn golden brown and crispy.
Remove the fries and let them drain on a wire rack lined with paper towels for excess oil to drip off.
Serve hot alongside your favorite dipping sauce or as a side to your main meal!
Nutrition Facts
Calories |
11993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1254.8 g | 1609% | |
| Saturated Fat | 179.3 g | 896% | |
| Polyunsaturated Fat | 806.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7308 mg | 318% | |
| Total Carbohydrate | 281.3 g | 102% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 14.2 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 309 mg | 24% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 6802 mg | 145% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
