Golden Crisp Potato Fries

🕒 Prep: 15 min
🔥 Cook: 4 min
🍽 Serves: 4
★★★★★
Be the First to Review!

Golden Crisp Potato Fries are the ultimate comfort food with their perfectly crunchy exterior and soft, fluffy interior. This recipe is all about achieving that ideal texture and flavor, making these fries a must-have side for any meal.

Ingredients for Golden Crisp Potato Fries

Russet potatoes are the star of the show, known for their high starch content and low moisture, which helps achieve that coveted crispy texture. The vegetable oil is crucial for frying, providing a neutral flavor that won't overpower the potatoes. Lastly, a sprinkle of salt right after frying enhances the flavor and brings out the natural taste of the fries.

Tips & Tricks

  • Test the oil temperature with a small piece of potato first; it should sizzle immediately.
  • For extra crispiness, double fry the potatoes. Fry once at a lower temperature, let them cool, then fry again at 375°F.
  • Use a thermometer to maintain consistent oil temperature.

Serving Suggestions

These fries are a versatile side dish, pairing perfectly with burgers, grilled chicken, or a fresh salad. For a tasty twist, serve them with a selection of dipping sauces like aioli, spicy ketchup, or garlic butter. They’re also great topped with freshly grated Parmesan and chopped parsley for a gourmet touch.

Frequently Asked Questions

Can I use a different type of potato?
Russet potatoes are recommended for their starch content, but Yukon Golds can be used for a slightly different texture and flavor.
What if I don't have a thermometer?
You can test the oil by dropping in a small piece of bread. If it sizzles and browns in about 60 seconds, the oil is ready.

Golden Crisp Potato Fries Recipe Walkthrough

First, grab those russet potatoes and give them a good wash under running water. Peel them using a vegetable peeler, making sure to remove all the skin. Next, slice the potatoes into thin strips, aiming for about 1/4-inch thickness. This size helps them cook evenly and achieve that crispy finish.

Once cut, place the potato strips in a bowl of cold water. Soak them for at least 30 minutes; this step is key to removing excess starch, which can cause sogginess. Meanwhile, heat your vegetable oil in a deep fryer or a heavy-bottomed pot. Aim for a temperature of 375°F, which is ideal for frying.

After the soak, drain the potatoes and pat them dry thoroughly with paper towels. This prevents water from interacting with the hot oil, which could cause splattering. Fry the potato strips in small batches, avoiding overcrowding to ensure even cooking. Each batch should take about 3-4 minutes to reach that golden brown perfection.

Once fried, use a slotted spoon to remove the fries from the oil and place them on a plate lined with paper towels to drain any excess oil. While still hot, sprinkle them generously with salt. This ensures the salt adheres well to the fries.

Why You'll Love This Recipe

  • Perfectly crispy texture every time.
  • Simple ingredients and quick preparation.
  • Customizable seasoning options to suit your taste.

Ingredients

4 large russet potatoes
1 quart vegetable oil for frying
Salt to taste

Step-by-step Instructions

1. Wash and peel the potatoes.
2. Cut the potatoes into thin strips, approximately 1/4-inch thick.
3. Soak the potato strips in cold water for at least 30 minutes to remove excess starch.
4. Heat the vegetable oil in a deep fryer or large, heavy-bottomed pot to 375°F.
5. Drain the potatoes and pat them dry with paper towels.
6. Fry the potatoes in batches, ensuring not to overcrowd the fryer, until golden brown and crispy, about 3-4 minutes per batch.
7. Remove the fries from the oil and place them on paper towels to drain excess oil.
8. Season with salt immediately after frying while hot.

Ratings and Comments

Thank you for your rating!