Perfect French Fries

Total Time:
1 hr 25 min
Prep:
15 min
Inactive:
30 min
Cook:
40 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 4 large russet or kinnebec potatoes, peeled and cut into 1/4 by 1/4-inch thick batons
  • 2 quarts peanut oil
  • Salt and pepper
Directions

Rinse cut potatoes in a large bowl with lots of cold running water until water becomes clear. Cover with water by 1-inch and cover with ice. Refrigerate at least 30 minutes and up to 2 days.

In a 5-quart pot or Dutch oven fitted with a candy or deep-frying thermometer, (or in an electric deep fryer), heat oil over medium-low heat until the thermometer registers 325 degrees F. Make sure that you have at least 3 inches of space between the top of the oil and the top of the pan, as fries will bubble up when they are added.

Drain ice water from cut fries and wrap potato pieces in a clean dishcloth or tea towel and thoroughly pat dry. Increase the heat to medium-high and add fries, a handful at a time, to the hot oil. Fry, stirring occasionally, until potatoes are soft and limp and begin to turn a blond color, about 6 to 8 minutes. Using a skimmer or a slotted spoon, carefully remove fries from the oil and set aside to drain on paper towels. Let rest for at least 10 minutes or up to 2 hours.

When ready to serve the French fries, reheat the oil to 350 degrees F. Transfer the blanched potatoes to the hot oil and fry again, stirring frequently, until golden brown and puffed, about 1 minute. Transfer to paper lined platter and sprinkle with salt and pepper, to taste. Serve immediately.


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4.5 34
<div>This is the classic double fry french fry recipe.<br />If you get poor results, you are using low-temperature oil (vegetable, canola) OR your Oil is dirty from prior fryings, OR your temperature is not high enough. You CAN use this recipe in a fry daddy, but the best temperature is 375 (25 higher than fry daddies).<br /><br />You have to make sure you do NOT put in too many fries (two servings at a time max) or the oil will cool too much while you are cooking, especially in a fry daddy. You also have to let your oil reheat between fryings. A serving is about 1 potato<br /><br />despite the advice above, it is best if you give the cut fries at least 5 hours to soak, and rinse them off once in the beginning and once when you stop soaking them.<br /><br />It is also best to use Russet potatoes that are AGED. meaning those potatoes that are just a bit too old to use for baked potatoes, the ones that have started growing some eyes that you trim off. The starch content is higher in aged potatoes, and it makes the outside of the fries crispier, the inside fluffier, and adds a slight sweetness to the fry that is absolutely the best.<br /><br />Remember though: always make sure your oil is hot! peanut oil and lard are the best.<br /><br /><br /></div> item not reviewed by moderator and published
This is not really Emeril's recipe folks - it is the standard way to make fries from scratch in restaurants around the world - known as the "double fry" method. This is not to dis Emeril - he is providing some good info - it is to point out that if you achieved a poor result - you did not follow the recipe. The type of oil, the variety of potato, the water bath, and the oil temperature, the two step fry with a rest in between - all crucial! If you skipped a step or substituted - you should not rate the recipe. At home I use a cheap fryer that costs about $40 so I don't have to worry about thermometers and hot oil on the stove and a hand crank french fry cutter (press) that costs $20. Filter the oil afterwards using a coffee filter and you can reuse many times. The one thing I want to point out is that for the second fry at 350 - you may find 1 minute is not enough unless you have cut your fries really thin - so do a taste test to find out and adjust. item not reviewed by moderator and published
Made these today for the first time exactly according to the recipe and they were PERFECT and very easy to prepare. item not reviewed by moderator and published
This is pretty much the exact same way McDonald's made their original fries famous. McDonald's use to buy their own potatoes from Idaho and store them in bags in the basement of their individual stores at cool temperatures. The results were some of the best fries you can buy. Thank you for this recipe! item not reviewed by moderator and published
question if u cant afford penut oil is canola oil or vegatable oil a suitable substitute i really want to make fries but i cant afford penut oil at the current moment item not reviewed by moderator and published
The person who tried to make french fries in olive oil then blames the recipe is hilarious. Emiril Lagasse is a world-class chef, pretty sure he knows how to make french fries, lol. Fries turned out perfect with this recipe. Frying twice is key for good fries. I do like to substitute a little Tony Chachere's or Gold Medal Soul Seasoning for plain salt and pepper, but either way they're great. item not reviewed by moderator and published
Lol, you don't fry with olive oil. These came out great. Followed recipe as read and yes came out awesome. item not reviewed by moderator and published
This was a super easy recipe to make and turned out great. IMPORTANT NOTE: I saw a review where the reviewer changed the oil and that may have been the fatal flaw. There are certain criteria that an oil must meet to be properly used for frying. While olive oil is healthier, it is not a recommended substitute for an oil with a higher smoking point such as peanut oil, vegetable oil or sunflower oil. If you don't have peanut oil at home, you may like to refer to the chart on this website - fitfrying dot com forward slash select-the-right-oil dot html -to get an idea of acceptable oils for frying. item not reviewed by moderator and published
I am always looking for a recipe to improve on my mistakes. I actually followed this recipe to a "T". It was very disappointing that I had my whole dinner based on the fries. This recipe does not work. I did not have peanut oil, substituted with olive oil. I dont think the oil "type" will drastically change the results. And I say it because I have tried to "Fry" in all kinds of oils. By that I mean the healthiest wise and even to the way we do in the south. So tonight for my dinner it was time consuming and not meeting to the results expected. Like I have done before, just with one time frying then to the oven will be easier, faster and healthier. Emerill let me down on this one. They will be crunchy in the oven with less time and easier to get the dinner ready. item not reviewed by moderator and published
I made these french fries today and they were PERFECT!!! item not reviewed by moderator and published
These are the best home made fries I've ever had/. 1/4 inch batons is important. Thicker fries won't be as crispy, and they do need to be served immediately. item not reviewed by moderator and published
These french fries came out crispy but turned soggy in our plate. Good thing my family don't mind soggy fries. Will not make these again. item not reviewed by moderator and published
Far and away the best homemade fries recipe on FN. item not reviewed by moderator and published
This is the best recipe for homemade fries. item not reviewed by moderator and published
Used canola oil in my deep fryer. Followed directions as given and then used a light sprinkling of seasoning blend. I prefer Mortons but your favorite will probably work as well. BEST HOMEMADE FRENCH FRIES I EVER MADE. Guests RAVED About them. Thank you Emeril. item not reviewed by moderator and published
I used red potatoes. Not as crispy as I would have liked but still good if seasoned correctly. item not reviewed by moderator and published
These fries were really great. I now know the secret to crispy fries. Look out Orida.... I will make these again especially when company is coming over. Thanks Emeril! item not reviewed by moderator and published
Sorry to give such a bad revisew based on other observations. Followed the directions exactly, but these were greasy and limp. My teenagers only ate a couple. item not reviewed by moderator and published
Fantastic done in olive oil too. Used a large cast iron skillet. item not reviewed by moderator and published
liked it item not reviewed by moderator and published
These are great, but JONI--"home made McDonald's......??????" item not reviewed by moderator and published
If you are a lover of the golden french fry, then this is the last stop for you! I am one of those picky french fry eaters that orders her fries "hot..right from the fryer to the table", and I am hard pressed to find a fry that meets my standards! WELL, THE BUCK STOPS HERE!!!! These are OUTSTANDING IN EVERY SINGLE WAY! We had company over and they went nuts! A++++++++++++++++++ item not reviewed by moderator and published
OMG ! This is THE BEST recipe in the world !! Thank you Emril! item not reviewed by moderator and published
Once again Emeril hits the nail on the head again. This is the recipe for fries I'll do again and again. Only thing I did not do was to peel the potatoes - Still tasted great and the guys LOVED them. 5+ rating. item not reviewed by moderator and published
super easy and tasted great item not reviewed by moderator and published
These French fries are awesome! They are crispy, taste great and the best part is the fact that they can be prepped and par-cooked ahead of time. When I want a lower fat version of French Fries, I use this same prep technique to make oven baked fries. I rinse the cut potatoes with cold water and place in the ice water per the recipe. After patting the potatoes dry, I place in a dry bowl and toss with a tablespoon or two of canola oil depending on the amount of potatoes, then bake in the oven in a jelly roll pan coated with cooking spray at 475 degrees until crispy, turning once. item not reviewed by moderator and published
... These really are the perfect french fries, or at least as close as I've been able to get at home. Nice and crispy. Be sure to follow all the steps as listed, it's the key to getting the best results. item not reviewed by moderator and published
Amazing fries. Quite time-consuming, but when I get a craving for homemade french fries, I now have "the" recipe to use. item not reviewed by moderator and published
Chilling and double frying the potatoes really does help. My family loves these. item not reviewed by moderator and published
Excellent! item not reviewed by moderator and published
The best home french fries I've ever made. item not reviewed by moderator and published
I dredged mine in flour and shook most of the flour off. Then fry for an added texture. item not reviewed by moderator and published
Cooking french fries twice truly makes a difference in the taste and crunchiness. YUMMMMMM! item not reviewed by moderator and published
These french fries remind me of home made mcdonald's fries. Very crunchy and delicious. item not reviewed by moderator and published
you obviously did not follow the recipe to a "T" if you changed the oil (which does matter when following someones recipe). Also, I don't remember Emerill saying to fry one time and then finish in the oven.... Maybe this recipe isn't for you. Ellie Krieger does an "oven fries" recipe that is suppose to be "healthier", but lets face it, they are potatoes...potatoes saturate anything they are in...hints the term saturated fat. item not reviewed by moderator and published
The word hints should be hence which means as a result. item not reviewed by moderator and published
Respectfully, you should not give a low rating to a recipe when you did not follow it. The oil you use most certainly does have an impact on the result. There is a Wikipedia page on this, but suffice to say that peanut oil has a high smoke point, and olive oil an extremely low one. It's like saying, I didn't have any butter, so I used axle grease. GREAT recipe and if you follow it, it works to perfection. item not reviewed by moderator and published
By the way,I am from the south but living in the north.I have never fried potatoes in olive oil. item not reviewed by moderator and published
I fry cubed hash browns in olive oil every other morning for breakfast. It really is all the same except for the smoke point. item not reviewed by moderator and published

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