The Best Crispy French Fries Recipes

Steps:

• Slice potatoes into French fries, and place into cold water so they won't turn brown while you prepare the oil.
• Heat oil in a large skillet over medium-high heat. While the oil is heating, sift the flour, garlic salt, onion salt, (regular) salt, and paprika into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon.
• Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. The fries must be placed into the skillet one at a time, or they will clump together. Fry until golden brown and crispy. Remove and drain on paper towels.

Steps:

• In a large bowl, cover the potatoes with water.
• In a deep fryer fitted with a basket or a heavy medium saucepan, heat 3 inches of vegetable oil to 340°F.
• Drain the potatoes and pat dry with paper towels.
• Add half the potatoes to the oil and cook until they begin to blister and turn golden, about 15 minutes.
• Shake up the basket every once in a while (not too often - especially in the beginning when the fries are still soft), or run a fork through the saucepan to make sure fries are not sticking together.
• Spread the fries on paper towels to drain and cool.
• Repeat with remaining fries.
• (Fries can be made to this point up to 4 hours in advance of serving).
• Heat the oil to 375°F.
• Add a quarter of the fries and cook until browned and crisp, 1 to 2 minutes.
• Drain on paper towels and repeat with remaining fries.
• Sprinkle with sea salt and some oregano.

Steps:

• Cut potato into french fry shapes.
• Heat oil to 325°F.
• Drop spuds into oil.
• Cook them in the oil for about 5 minutes, until they are semi-cooked and kind of floppy looking.
• Remove from oil, drain and cool.
• When spuds have cooled, re-heat oil to 375°F.
• Toss milk and cornstarch into a plastic bag.
• Put bread crumbs into another bag.
• Take semi-fried spuds and put them into the milk bag.
• Remove from milk bag then place into the bead crumb bag, shaking to coat.
• Refry for about 2 or 3 minutes.
• Place on wire rack to drain.

Steps:

• Peel and rinse the potatoes. Then cut them into sticks by cutting the potato in 4 or 5 vertical pieces, and then cutting each piece into sticks.
• Place them in a large bowl and cover with cold water. Allow them to soak, 2 to 3 hours. (You can also stick them in the fridge and let them soak overnight.)
• When you're ready to make the fries, drain off the water and lay the potatoes on 2 baking sheets lined with paper towels. Blot with paper towels to dry them.
• Heat a few inches of oil in a heavy pot to 300 degrees F. In 3 or 4 batches, cook the potatoes until soft, 4 to 5 minutes per batch. They should not be brown at this point! You just want to start the cooking process. Remove each batch and drain on new/dry paper towels.
• Once all the potatoes have been fried at 300 degrees F, turn up the heat until the oil reaches 400 degrees F. When the oil's hot, start frying the potatoes in batches again, cooking until the fries are golden and crisp. Remove the potatoes from the oil and drain on paper towels.
• Sprinkle with sea salt and dive in!

Steps:

• Peel and rinse the potatoes. Cut each potato lengthwise into 4 or 5 pieces, then cut each piece into sticks. The thinner these are, the crispier they will be. Place the fries in a large bowl. Cover with cold water, then allow them to soak 2 or 3 hours (or you can stick them in the fridge and let them soak overnight).
• When you're ready to make the fries, drain the water and lay the potatoes on 2 baking sheets lined with paper towels. Blot with paper towels to dry.
• Heat a few inches of vegetable oil to 300 degrees F in a heavy pot. In 3 or 4 batches, fry the potatoes about 4 to 5 minutes per batch, or until soft. They should not be brown at all at this point-you just want to start the cooking process. Remove each batch and drain them on new, dry paper towels.
• Once all the potatoes have been fried at 300 degrees F, turn up the heat until the oil temperature reaches 400 degrees F. When the oil is hot, start frying the potatoes in batches again, cooking until golden and crisp. Remove from the oil and drain on fresh paper towels. Sprinkle the fries with sea salt and dive in with the ketchup-mayo mixture.

Steps:

• Slice potatoes into French fries, and place into cold water so they won't turn brown while you prepare the oil.
• Heat oil in a large skillet over medium-high heat.
• While the oil is heating, sift the flour and spices into a large bowl.
• Gradually stir in enough water so that the mixture can be drizzled from a spoon.
• Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first.
• The fries must be placed into the skillet one at a time, or they will clump together.
• Fry until golden brown and crispy.
• Remove and drain on paper towels.