This next potato recipe is number 2 on the list of the potato recipes that I plan to do with the 10 lb of Idaho potatoes that I got a few days ago.
I like French fries but I prefer them crunchy. I tried making homemade fries from scratch before but it doesn’t give me the crunchiness that I am looking for. There are also other recipes that make use of cornstarch to help make the fries crispy – but I’m all good with the natural potato starch in the potatoes that I’ll be frying.
Good thing that someone shared to me her secret on how to make crispy French fries a few years back and I’ve been following that style ever since. The technique is called “double frying”; sliced potatoes need to be fried until the texture becomes a little crispy then re-fried until it becomes crispier.
Try it yourself and let me know what you think.
Ingredients:
7 pieces baking potatoes
A dash of salt
4 cups cooking oil
Procedure:
1. Peel the potatoes. Use a vegetable peeler to save time.
2. Slice the potatoes into long thin pieces.
3. Soak the potatoes in ice water for 30 minutes.
4. Drain the water and dry the potatoes using a paper towel.
5. Deep fry the potatoes for 10 minutes or until the color turns light brown. Do not put too many potatoes in a batch as it will take more time for it to be cooked.
6. Remove the potatoes from the deep fryer or cooking pot and allow to cool for 5 minutes.
7. Put the fried potatoes back in the fryer and fry for another 3 minutes.
8. Remove the fried potatoes and transfer to a plate with paper towels. Sprinkle some salt to taste.
9. Serve. Share and enjoy!
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ganun pla un!lagi kming nagluluto ng fries sa bahay,favorite kasi ng husband ko un,now I know the secret of crispy potatoes,I will do the same as you,tnx kuya
WOW!!! I never knew why you have to place the potato in the ice cold water. Now I do
This looks yummy
i’ve learned that when you use ice cold water to soak your potatoes, your fries will not absurb that much oil thereby it will make it more easier to become crunchy and healthier.
same thing when i cook tempura, we use cold water to mix with the flour and egg before frying.
hope this helps.
You have a point but for me using ice water can help in the chruncyness of the fries because of changing it’s temperature from cold to hot
I will try this technique ty!
gud day po, paturo naman po ng paggawa ng pork siomai. un po bang masarap na at masustansya pa higit sa lahat affordable ang mga sangkap. thanks and more power..wait ko po un reply niyo.
You can always check our Pork Siomai post by clicking on this link Pork Siomai
pano po kung i o-oven instead of frying it, kc dba po mas lesser ang fat if not fried? pano po un? fry first, din oven pls. answer po
tnx a million :]] <3
“Oh Damn”, That’s an easy one! I’m thinking homemade “Beach Potatoes” with my “Goody Goody”, “The World’s Greatest Cheese Burger”, from “Key West Kutchie’s Kutcharitaville Cafe”. I know Kutchie Pelaez, I worked for him at his World Famous Restaurant back in the 1990′s. What a blast that was! They make everything fresh from all natural ingredients from scratch. And don’t forget their “World’s Famous Great Key Lime Pies”. We got-in truck loads of fresh russet potatoes every week. They only use pure soybean oil to fry the awesome Beach Potatoes, never trans-fats like all the other places use! Kutch cuts all his steaks himself, he grinds all the beef right there on-site. That’s why he can sell those cheese burgers anyway anyone wants them cooked. I like mine med. rare with onion and lettuce and tomatoes, on a butter toasted bun, a big stack of Beach Potatoes and a Cold Corona Beer or a frozen Kutcharitaville will make me Cheer! A Great Place to work with the Best Staff on the Face of The Earth!
Kutchie Pelaez “The First and The Last Name” when it comes to Cheese Burgers. And The Guy Who “Wrote the Book on Key Lime Pie”. Kutchie’s Kutcharitaville Cafe, World Class, The Best of the Best!!!
Ain’t Life Great!!!…………………Candice Little…Memphis Tn
Good day po! Nagtry ako magluto kagabi and i followed the procedures on how to make crispy homemade french fries for my 2 kids, at ang resulta, ang galing! crunchy and crispy nga! Tuwang tuwa ang mga anak ko sarap ng kain nila, pati ang daddy nila nagulat at ok nga daw ang texture ng french fries mas malutong pa daw kesa sa ibang fast food chain, dami rin nya nakain! hahaha…Thank you so much for this recipe and pls. continue to share your recipe to us especially saming mga nanay na mahilig magluto…Thanks again and God bless you more.!!
huhu,, masisira diet ko..!
but this is really easy.. can’t wait to try it!!
pa’no po magluto ng becho-becho(not really sure if it’s the right spelling). it’s a kind of delicacy from bacolod city made of ground rice and sugar. thanks so much!
so thats how they do it! wow! tnx for sharing now I know how to make my potatoes crunchier the next time I try to make some fries ^_^
katatapos ko lang po subukan ang crispy homemade recipes ninyo and im sure uulit ulitin ko ulit..i used to make french fries before but i made it perfect now..thanks a lot po sa recipe..keep posting,
I’ve been a fan of your site since I discovered it last Dec. every visit is a delight! thank u for sharing!…will definitely try this new technique kuya! Bless You!
Im sure my kids would love this Homemade French Fries..thanks for sharing Chef Vanjo..GOD BLESS.
wow wonderfull i am on my to the kitchen now this looks good
wow,.. i’m gonna do it as in right now thanks for blogging this now i don’t need to go to jollibee anymore thanks!
Hello to you all, from Belgium, where fries are the national dish…
I’m probably going to try your recipe. I’m curious, as a cook, and your fries look real good.
Then, if I may, I’d like to share with you the belgian secret of the perfect fries.
First, you have to get potatoes with enough starch in them, the one you’d use for mash.
Then you peel them and put them in water, to wash them. You won’t wash them after that, because you’d remove too much of the starch.
You pick them from the sink one by one, cut them in slices, then in sticks and put them on a towel.
When you’ve got about two handfulls of fries, you dry them in the towel and go for the frying BUT…
Here’s the secret: you should always cook the fries TWICE.
First you “cook” them for five to seven minutes at 135° centigrade. They should be cooked, soft to the heart, but not coloured in any way.
You let them rest for a few minutes (or a few hours if you want to make it in advance), then you fry them at the last minute, at 180° centigrade for about two minutes. That’s when they get really golden and crispy.
Believe me, there’s a fritkot (fries snack) on every corner over here, and we always say that only the french would fry the french fries only once (no offense)…
NB: some french cooks do blanch the fries in boiling water for a few minutes beforehand. Never tried that, sounds terrible to a belgian, but it might be worth a try.
Bye and thank you for sharing.
Wow ang sarap naman Favorite namin ng Sister ko itong recipe na ito itry namin toh Pag may time kami.. Thank you sa recipe Andame ko na pong nalaman na recipe galing sa Panlasang pinoy
ask ku lang kung paano magluto ng crispy truly crispy pata, kxe ung luto ko hindi xa crispy, try to help me pls., tnx