Homemade One-Step French Fries
ID: 7116e3fe...
A fast and simple method to make crispy, homemade french fries at home in a single frying step. By cutting the potatoes thin and starting with high-temperature oil, you can cook a large batch to golden perfection without the need for double-frying.
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🍳 Cooking Flow
Slice the potatoes into thin matchstick fries. → Rinse and soak them in cold water in the fridge, then drain thoroughly. → Heat oil to 350°F-360°F and carefully add the potatoes in handfuls. → Fry for about 10 minutes, stirring occasionally, until golden and crispy. → Drain on paper towels and season with salt immediately.
Cooking Steps
Brief Cooking Order
Slice the potatoes into thin matchstick fries. → Rinse and soak them in cold water in the fridge, then drain thoroughly. → Heat oil to 350°F-360°F and carefully add the potatoes in handfuls. → Fry for about 10 minutes, stirring occasionally, until golden and crispy. → Drain on paper towels and season with salt immediately.
Introduction
A fast and simple method to make crispy, homemade french fries at home in a single frying step. By cutting the potatoes thin and starting with high-temperature oil, you can cook a large batch to golden perfection without the need for double-frying.
Step 1
Slice the potatoes thinly, then cut them into thin, even matchstick-sized fries.
Step 2
Place the cut potatoes in a bucket, wash them thoroughly under cold running water until the water runs clear to remove excess starch.
Step 3
Soak the fries in cold water and let them sit in the refrigerator until they are cold and firm.
Step 4
Drain the cold potatoes thoroughly to remove excess water before cooking.
Step 5
Heat canola oil in a pan to about 350°F - 360°F (175°C - 180°C).
Ingredients List
Important Notes
Cutting the fries thinly allows them to cook quickly and evenly in a single step.
Washing and soaking the potatoes in cold water removes surface starch, which helps them crisp up and prevents them from sticking together.
Starting with a higher oil temperature (350°F-360°F) is crucial because adding a large batch of cold potatoes will drop the temperature. The temperature slowly rising back up serves to first blanch and then crisp the potatoes.
Ensure the potatoes are thoroughly drained before frying to prevent hot oil from splattering violently.
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