This is the best way to make perfect French fries at home!
Of all the ways we prepare potatoes—mashed, puréed, baked or roasted, boiled, scalloped, au gratin—there may not be a more-worshipped way to eat them than French fried. And there are so many different kinds: skinny fries, steak fries, waffle fries, curly fries, crinkle cut, and shoestring. But oh my gosh, is there anything more perfect than a plate of hot fries, no matter what style you like? You know, the ones that are so crispy on the outside and fluffy on the inside with the perfect amount of salt sprinkled on top? And don’t forget about having something great to dip them in. I’m sure we all have a go-to place that serves the “best” French fries but after you try this recipe, that place might be your own kitchen!
Even though they’re called “French” fries, it’s unclear whether the first ones came from France or Belgium. But if you’ve ever had the famous French ‘Steak Frites’ or the equally famous Belgian ‘Moules (Mussels!) Frites,’ you already know two things: the “frites” are very similar—thin, crispy, utterly delicious—and although we don’t know who actually invented them first, all that counts is that we have them now!
You might find it odd that we’re soaking the potatoes in sugar water, but it makes sense and won’t make your fries taste sweet. The sugar helps draw out the moisture from the potatoes, and the drier the potato, the crispier the fry. In most restaurants, they do the ‘Double Fry,’ method where they fry the potatoes at a lower temp the first time to cook them through, and then fry them again at a higher temp to achieve maximum crunch. But for us home cooks, the single fry works just fine, and you will absolutely love the results.
I have been known to make a meal just out of a bowl of French fries with a delicious dip, like this Yogurt Herb Dipping Sauce or what is for many a go-to French fry dip, Ranch Dressing. But if you’re looking for a main to go with your French fries, there’s nothing more iconic than serving them with Texas Tommy Dogs and Cheeseburger Sliders.
Dishes Where French Fries Are The Star
While pretty much everyone knows that French fries are the best side for so many things, some ingenious cooks have created dishes where fries are an integral component instead of something to eat along with the featured main. I don’t know why we all didn’t think of this idea sooner: to include French fries as part of the main thing we are making…
Let’s start with one of my favorites: poutine! Crispy French fries covered with cheese curds and gravy hails from Quebec. So delicious in its original way, but there are many variations, too—seafood poutine, chicken poutine, duck poutine…but the one thing they all have in common is that the poutine base is always French fries! We’ve already mentioned Belgian Moules Frites (the French do make this dish, too, by the way,) but did you know that Belgian Frites—without the mussels—is its own thing and not an accompaniment to anything else: it’s a famous street food and they serve them with tiny forks: adorable!
You know, in England, they call fries ‘chips’ (as in Fish and Chips!), and in Kenya, a former British colony (so they kept the name), Masala chips are a meal unto themselves, prepared with onions, ginger, green chiles, garlic, and lots of other spices—these are the bomb! In Greece, most places that sell gyros have an option to include fries inside the pita with the meat, veggies, and sauce. And this idea of putting French fries inside a sandwich instead of on the side, brings me to a sandwich close to my heart: the Primanti Bros Sandwich. Born out of a spontaneous idea when Joe Primanti, operating a small sandwich cart in Pittsburgh (on what is now the famous Pittsburgh Strip) during the Great Depression, stuck some fries into a sandwich so truckers could eat it with one hand and drive with the other. Ever since then, the Primanti Bros Sandwich (filled with grilled meat, melted provolone, a vinegary slaw, tomatoes, and fries) has been famous!
How to Make Ahead and Store?
Cooked and cooled French fries can be stored in an airtight container for up to 5 days; these are best reheated in the air fryer or oven to maintain their crispness. If you want to freeze cooked fries, lay them in a single layer on a baking sheet and stick them in the freezer for 30-60 minutes, or until frozen; then pack the frozen fries in a zip-top plastic bag and they’ll keep in the freezer for up to 6 months.
Serving Suggestions
French fries, in my opinion, go with everything…yes, hot dogs and hamburgers (as we’ve already said!), but also pretty much any kind of sandwich, like a Hot Honey and Gouda Chicken Sandwich or this Italian Drip Beef Sandwich (so you can dip your fries in the sauce on the side). And if you want to mimic the French ‘Steak Frites,” it’s easy if you serve your French fries alongside this Sirloin Steak or Filet Mignon, though I do love to have French fries with this Chopped Steak with Gravy because…gravy!
But let’s get a little more creative by doing a riff on one of the dishes we talked about before. How about making a version of poutine, starting with these French fries, and then topping them with Brisket, some shredded mozzarella, and then some homemade Brown Gravy? Another poutine-like idea would be to make the French fries and then top them with Shredded Mexican Chicken and top it with Queso—that would be so good! You can also make your own version of Chili Cheese Fries by topping these French fries with this delicious Buffalo Chicken Chili and topping it all with—what else—blue cheese! Or go Greek and make these delectable Lamb Chops, top them with the crispy French fries, and then spoon this amazing Tzatziki Sauce all over the top!
French Fries
Ingredients
- 2 large russet potatoes peeled and cut into 1/4 inch strips
- 2 cups warm water
- 1/3 cup granulated sugar
- 6 cups vegetable oil for frying
- Salt to taste
Instructions
- In a medium bowl, dissolve the sugar in warm water to create a brine.
- Soak the potato strips in the brine for 15 minutes to enhance their crispiness.
- Remove the potatoes from the brine and thoroughly pat them dry with paper towels.
- Preheat the oil in a deep-fryer or large pot to 375 degrees F (190 degrees C).
- Fry the potato strips in batches until they turn golden brown, about 5 to 6 minutes.
- Transfer the fries to a plate lined with paper towels to drain excess oil.
- Season the fries with salt while they’re still hot and serve immediately.
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