Restaurant Style French Fries
Crispy, golden, and absolutely irresistible, these Restaurant-Style French Fries bring the magic of your favorite eatery straight to your kitchen! Made with Russet potatoes, a well-loved variety for their fluffy interior and crispy exterior, these fries are double-fried to achieve that perfect crunch. A quick soak in ice-cold water removes excess starch for a crispier bite, while a clever cornstarch slurry adds an extra layer of crispiness to take these fries to the next level. With precise oil temperatures and simple techniques, you'll master fries that are crunchy on the outside, tender on the inside, and seasoned to perfection. Serve them piping hot with ketchup, aioli, or your favorite dipping sauce for a snack or side that’s sure to impress. Perfect for parties, game nights, or weekday indulgences, these homemade French fries are a must-try!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 6 cups Cold water
- 10 pieces Ice cubes
- 6 cups Vegetable oil
- 2 teaspoons Salt
- 2 tablespoons Cornstarch
- 2 tablespoons Water (for cornstarch slurry)
Instructions
Peel the Russet potatoes and cut them into evenly sized sticks, about 1/4-inch thick.
Place the potato sticks in a large bowl and cover them with cold water. Add ice cubes to the water and let the potatoes soak for at least 30 minutes. This step removes excess starch and helps achieve crispy fries.
Drain the potatoes and pat them completely dry using a clean kitchen towel or paper towels.
In a small bowl, mix the cornstarch and 2 tablespoons of water to create a slurry.
Heat the vegetable oil in a large, heavy-bottomed pot or deep fryer to 325°F (163°C). Use a reliable kitchen thermometer to monitor the temperature.
Working in batches, fry the potatoes for 3-4 minutes. This initial fry is to cook the potatoes but not brown them. Remove the potatoes from the oil and place them on a paper towel-lined tray. Repeat until all potatoes are fried.
Increase the oil temperature to 375°F (190°C).
Working in batches again, fry the potatoes a second time for 2-3 minutes, or until they are golden brown and crispy.
Remove the fries from the oil and place them on a clean paper towel-lined tray to drain any excess oil.
Immediately sprinkle the fries with salt for seasoning while they are still warm.
Serve hot with your favorite dipping sauces and enjoy these restaurant-style French fries!
Nutrition Facts
Calories |
11978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1254.4 g | 1608% | |
| Saturated Fat | 179.2 g | 896% | |
| Polyunsaturated Fat | 806.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4941 mg | 215% | |
| Total Carbohydrate | 278.2 g | 101% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 13.9 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 6722 mg | 143% | |
*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.
